10
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.
0
Position
of switch
1
2
3
2
3
4
4
4
5
6
0
1
2
4
5
6
2
3
4
6
7
7
8
8
9
10
11
12
Cooking plate
controlled by a 6
position switch
Radiant
hotplates
Cooking plate
controlled by a 12
position switch
Halogen
hotplate
1
2
3
4
5
6
7
8
9
10
11
12
1
2
3
4
5
6
After a short period of use, experience
will teach you which setting is the right
one for your needs.
Cooking hints
Heating
Cooking
Roasting-frying
Fig. 11
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