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The controls for the cooking zones reg-
ulate the heat output and are used to
select the heat setting.
Turn the control in a clockwise direc-
tion only until you feel a resistance,
and then turn it back. Do not force it
past this point as this will damage
the control.
^ Place the pan containing the food to
be cooked on the cooking zone. Use
a lid.
^ Choose a high setting for boiling/fry-
ing.
^ Switch to a lower setting to continue
cooking, when steam is visible at the
rim of the lid.
Switching to a lower setting at the right
time:
– avoids food boiling over,
– food sticking, or burning,
– and saves electricity.
Melting butter,
Chocolate
Dissolving gelatine
Preparing yoghurt
Keeping food warm
Warming small quantities of
food/liquid
Thickening of sauces containing
egg yolk, butter
Omelettes
Defrosting
Cooking rice, pasta, porridge,
Steaming fruit, vegetables, fish
Cooking broths, pulse soups
Braising meat, fish, vegetables
Cooking dumplings, potatoes,
soups
Preparing jams, jellies, stewed
fruit
Cooking large quantities of stew
and dumplings
Frying fish,
Frying cutlets
Frying pancakes,
liver, sausages, fried eggs
Searing large quantities
of meat
Frying steaks, potato or
fish cakes
Bringing to the boil
These figures, which evisage appprox. 4 help-
ings, should only be taken as a guide. With deep
pans, large quantities, or without the lid on, a
higher setting is needed. With smaller quantities
select a lower setting.
1 - 2
2 - 3
3 - 5
4 - 6
7
8
8 - 10
10 - 12
12
15
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