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Cooking zone
controlled by a
12 position
energy regulator
1
2
3
4
5
6
7
8
9
10
11
12
Heating
Cooking
Roasting-frying
12
COOKING HINTS
Knob
setting
0
1
2
2
3
4
4
5
6
6
7
7
8
8
9
10
11
12
After a short period of use, experience will
teach you which setting is the right one for
Fig. 3.6
your needs .
TYPE OF COOKING
Switched OFF
For melting operations (but-
ter, chocolate) .
To maintain food hot and to
heat small quantities of liquid
(sauces, eggs) .
To heat bigger quantities;
to whip creams and sauces
(vegetables, fruits, soups) .
Slow boiling, i .e .: boiled me-
ats, spaghetti, soups, conti-
nuations of steam cooking of
roasts, stews, potatoes .
For every kind of frying,
cutlets, uncovered cooking,
i .e .: risotto .
Browning of meats, roasted
potatoes, fried fish, ome-
lettes, and for boiling large
quantities of water .
Fast frying, grilled steaks,
etc .
Switching on the second ele-
ment (Double radiant plate
only)
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