USE
SCHEME 1
Power and dimensions of the cooking |
| Position for |
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| zones |
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| knobs |
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Zone | Diameter |
| Heating | Power |
| Energy |
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n° | in mm |
| element | W |
| regulators |
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1 | 145 |
| Radiant | 1200 |
| 1 | To | melt | butter, |
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| chocolate | and | ||||||
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| else. |
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2 | 180 |
| Radiant | 1700 |
| 1 - 4 | To | heat | small |
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| quantities of liquid | |||||||
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| and to keep dishes | |||
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| "Hilight") |
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| warm. |
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3 | 180/120 |
| Radiant | 1700 |
| 4 - 8 | To | heat | foods, |
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| thaw | |||||||
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| (conc.) |
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| foods, to | cook | |
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| fruits and pulses. | ||
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4 | 265/170 |
| Radiant | 2200 |
| 8 - 10 | To | cook | meat, |
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| (oval) | (2400 if |
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| fish, pulses with | ||||
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| "Hilight") |
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| sauce. |
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15 | === |
| Grill | 2200 |
| 10 - 12 | To cook roast of | ||
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| meat, fish; to cook | |||||||
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| steaks and eggs. | ||
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| To fry with oil and | ||
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| 12 | to | heat | big |
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| quantities of water. | ||
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20
