24
Cooking fish and meat
When cooking white meat, fowl and fish use low
temperatures. (150°C-175°C). When red meat must be
superficially well-cooked but succulent inside, it is
advisable to start with a high temperature (200-220°C) for
a short time, and then to reduce it at a later point. Generally
speaking, the more meat there is, the lower the tempera-
ture and the longer the cooking time should be.Place the
meat in the centre of the grid and put a spill-tray underneath
to catch grease drips. Insert the grid so that it is in the
middle of the oven. If more heat from below is required,
use the 1° bottom shelf.
Description
The hobs have been provided with radiant electric heaters.
These heaters are incorporated under the surface of the
hob as zones which redden while they are in use.
B Radiant cooking rings
C Double diameter radiant cooking rings
D A lights which indicate whether the corresponding
heaters are at a temperature in excess of 60° C; even
if the hob/zone has been switched off.
E Special control knobs
F Traditional control knobs
Description of heating elements
Traditional radiant elements are composed of circular
heating elements. They only become red after being turned
on for 10-20 seconds.
Double diameter radiant elements. They are functionally
similar to traditional radiant elements but are different in
that the heating area is clearly distinct. It is possible to
turn on either only the inner part or both.
· Control knobs for traditional cooking rings. Each
ring is controlled by a knob which offers a choice of 12
different temperatures ranging from a minimum of 1 to
a maximum of 12.
· Control knobs for special cooking rings. The control
knob allows you to choose two different power levels
which can both be set at a minimum of 1 up to a
maximum of 12. By turning the knob clockwise from 1
to 12, the lower power level is set. By turning the knob
until it stops (
S
), when a slight click is heard, the
maximum power level is set and can also be used in
any position from 12 to 1 by turning the knob anti-
clockwise. To reset the minimum power level, the knob
must be turned back to the zero position. In the case
of glazed ceramic hobs with double power-level cooking
rings, the smaller element (
S
) is activated by turning
the knob until there is a click; to activate both parts
and thus have a larger cooking area, the knob must be
turned to the (inner ring) position; the required power
level from 12 to 1 may then be selected.
User’s instructions the ceramic hob
CB
BC
D
Set. Radiant Burner
0 Off
1 To melt butter and chocolate.
2
To heat liquids.
3
4
For creams and sauces.
5
6
For cooking at the boiling point.
7
8
For roasts.
9
10
For boiling large pieces of meat.
11
12 For frying.
S
For utilising both cooking areas.
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0
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