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19
EN
USE OF ELECTRICAL PLATES/
VITROCERAMIC HEATING ELEMENTS
Commutator
Energy regulator Heat intensity Cooking methods
1 1-2 slight
melting of fats etc.; heat
small quantities of liquid
2 3-4 mild
heating of medium quantities
of liquid; puddings, long-
cooking sauces
3 5-6 slow
defreezing - heat large
quantities of liquid; cooking
below boiling temperature
4 7 - 8 medium
tender roasts; cooking at
boiling temperature
5 9 - 10 high
roasts - boiled food; pan-
frying of meats
6 10 - 11 burning heat
bring large quantities of liquid
to boil; fry
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