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9
After a short period of use, experience
will teach you which setting is the right
one for your needs.
CO0KING HINTS
Fig. 2.5
Heating
Cooking
Roasting-frying
Cooking
zone
knob
setting
1
2
3
4
5
6
7
8
9
10
11
12
TYPE OF COOKING
Switched OFF
For melting operations
(butter, 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
meats, spaghetti, soups,
continuations 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,
omelettes, and for boiling
large quantities of water.
Fast frying, grilled steaks,
etc.
Switching on the second
element (Double and oval
zones only)
Knob
setting
4
5
6
0
1
2
2
3
4
6
7
7
8
8
9
10
11
12
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