Figure 30
COOKING HINTS:
Temperature control knob
1
2 | Warming | |
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3 |
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4 |
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5 | Cooking | |
6 | ||
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7 |
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8 |
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9 |
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10 | - Frying | |
11 | ||
12 | Roasting | |
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Elements usage table
Knob | TYPE OF COOKING | |
setting | ||
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0Switched OFF
1For melting operations (but-
2ter, chocolate).
2To maintain food hot and to
3heat small quantities of liquid
4(sauces, eggs).
4To heat bigger quantities;
5to whip creams and sauces
6(vegetables, fruits, soups).
Slow boiling, i.e.: boiled me-
6ats, spaghetti, soups, conti-
7nuations of steam cooking of roasts, stews, potatoes.
7For every kind of frying,
8cutlets, uncovered cooking, i.e.: risotto.
8 | Browning of meats, roasted | ||||
potatoes, | fried | fish, | ome- | ||
9 | |||||
lettes, and | for | boiling | large | ||
10 | |||||
quantities of water. |
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11 | Fast frying, grilled steaks, | ||||
12 | etc. |
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Switching on the second ele- ment (double zones only)
■■ Please note that these are only guidelines, you will quickly learn from experience which setting is correct for your needs.
ECONOMIC COOKING
■■ The ceramic glass retains heat, so you may find that you can switch off the heat 5 minutes before you finish cooking.
■■ To reduce the cooking time, the plate can be set to the maximum setting at the begin- ning. It can then be reduced later.
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