Smeg CB61VES Instruction Manual page 19

Instructions for the User
6.5 Switching on the electric plate
6.5.1 Switching on the electric plates
Cookers are equipped with plates of different diameters. They are controlled by a switch and are
turned on by turning the knob to the required setting. The front panel carries a screen-printed
diagram above each knob indicating the plate to which it refers. A yellow pilot light indicates that the
plate is on.
6.5.2 How to use the electric plates
Rapid plates offer the advantage of extremely fast cooking. The following is a guideline table of plate
settings.
RAPID PLATES
0
1
2
3
4
5
6
ATTENTION
When the plate is switched on for the first time or has been out of use for a long
period, it should be dried by turning it on at setting 1 for 30 minutes, to eliminate
any moisture absorbed by the insulating material.
For correct use, follow these rules:
Do not switch the plate on until you have placed the pan on it.
•
Use pans with thick, flat bottoms.
•
Never use pans smaller than the plate.
•
Dry the bottom of the pan before placing it on the plate.
•
After use, to keep the electric plate in good condition and ensure its surface
remains clean and shining, it must be treated with the appropriate
commercial products. This necessary procedure prevents oxidation
(rusting).
•
Never leave the appliance unattended when cooking easily flammable
foods containing oil and fat.
•
The plates will remain hot even for a long time after use; do not touch them
with your hands or place anything on them to prevent the risk of burns.
•
Before lighting the electric plates lift the glass lid of the cooker; before
closing it again, turn off all the plates and wait for them to cool.
•
If you notice a crack in the surface of the plates, disconnect the appliance
from the electricity supply immediately and contact your nearest authorised
service centre.
HEAT SETTING
Off
Delicate
Gentle
Low
Medium
Strong
Fierce
COOKING OPERATIONS POSSIBLE
For melting butter, chocolate, etc.
For heating small amounts of liquid.
For heating larger amounts of liquid.
For defrosting frozen foods and braising, cooking
at or just below boiling point.
For cooking foods that have to be brought to the
boil, for roasting delicate meat and fish.
For roasts, cutlets, steaks and boiling large
pieces of meat.
For bringing large amounts of water to the boil,
for frying.
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