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Positions Some Tips
1
2
3
4
5
6
Very Low
Low
Moderate
Medium
High
Very High
To keep a dish hot, melt butter and chocolate...
ow cooking, sauces, stews, rice pudding
poached eggs...
Beans, frozen foods, fruit, boiling water...
s, fresh vegetables, pasta,
crepes, fish...
More intense cooking, omelettes, steaks...
s, chops, frying...
1-2
3-4
5-6
7-8
9-10
11-12
THE VITROCERAMIC ZONE
OVEN EQUIPMENT
(According to the model)
Recommendations :
the appropriate cookware.
hob, they may cause damage.
zones.
It is strongly recommended to keep children away from the
cooking zones while they are in operation or when they are
switched off, so long as the residual heat indicator is on, in
order to prevent the risks of serious burns.
It is necessary to do an initial cleaning of the equipment before
the first use of each of them. Wash them with a sponge. Rinse
and dry off.
: it is for holding
dishes, plates, and meat
joints when cooking with the grill.
It is fitted with rails which enables
the drip tray to be slid into.
When the oven is in use, any unused accessories should be removed.
T-BREAKER TIMER
for between 1 and 120 minutes, with immediate
the timer automatically cuts off the power supply
to the oven.
r, the oven could be used without
position .
Nota : to set a time, turn the control knob clockwise up to the 120
Thanks to its special shape, the shelf always remains horizontal,
even when pulled to its fullest extent towards the front of the oven,
thus avoiding the risk of dishes sliding off or tipping over.
P TRAY : collects meat
and grilling juices during grilling.
It can be put on the shelf, or slid
the drip tray must not be stored
in the oven while in use.
Never use the drip tray as a roasting tray. This would cause smoke
to be produced, fat to be splashed and the oven would become
rapidly stained.
PASTRY TRAY must be
placed on the shelf. It is for
cooking small pastries like choux,
biscuits, meringues, etc...
Never place the pastry tray directly on the oven bottom.
USE
two forks and a skewer support.
USE
and above. It will stay on, even if the unit is switched off, until
the surface has cooled down.
To switch off a heat zone, turn the corresponding control knob
until the position "0".
you become familiar with using your hob you will be able to
work out the settings that suit you best.
zone that you need.
highest until it has properly warmed up and then
lower to the desired cooking setting.
that the heat zone is operating.
1
2
3
4
5
6
7
8
9
10
11
12
10
20
30
40
50
60
70
80
90
100
110
120
ADVICES
cooking results :
bases.
y.
the surface unit.
CHOOSING UTENSILS
The following information will help you to choose cookware which
will give good performance.
the pan is compatible with the vitroceramic.
Stainless Steel :
sandwich clad base. The sandwich base combines the benefits
of stainless steel (appearance, durability and stability) with the
advantages of aluminium or copper (heat conduction, even heat
distribution).
Aluminium : heavy weight recommended. Good conductivity.
but can be removed if cleaned immediately.
Because of its low melting point, thin aluminium should not be
used.
Cast Iron : usable, but not recommended. Poor performance.
May scratch the surface.
Copper Bottom / stoneware: heavy weight recommended. Good
performance, but copper may leave residues which can appear
as scratches. The residues can be removed, as long as the hob
is cleaned immediatelyr, do not let these pots boil
dry
copper pot will leave a residue that will permanently stain the hob.
Porcelain/enamel : Good perfomance only with a thinly smooth,
flat base.
THE ZONES
it is operational within 3 seconds and is suitable
for steady, homogeneous and sustained cooking.
with the sprinter facility, reduced cooking times of
up to 15% can be achieved.
07 GB
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