Elba P70 Mode D'emploi page 22

ELECTRIC HOTPLATES
Never cook food directly on the
electric hotplates! Always use a
saucepan or special container.
NORMAL HOTPLATE
To turn on the electric hotplate, rotate the
knob (fig. 2.7 - 2.8) o the desired setting.
The numbers from 1 to 6 or 1 to 12 indi-
cate the operating positions with increa-
sing number corresponding to higher
temperature settings.
When the pan comes to the boil, turn the
heat down to the level desired.
RAPID HOTPLATE (red dot)
The rapid hotplate control knob is similar
to that of the normal hotplate, with 6 or 12
selectable heating positions (fig. 2.7 - 2.8).
The characteristics of this hotplate, which
is also equipped with a thermostatic cut-
off device, make it possible to:
achieve the cooking temperature
rapidly
make full use of its output power using
flat-bottomed pans
limit the output power with unsuitable
saucepans.
0
1
2
3
Fig. 2.7
0
12
11
10
9
8
7
Fig. 2.8
22
PROPER USE OF THE
ELECTRIC HOTPLATE
When the pan comes to the boil, turn the
heat down to the level desired.
Remember that the hotplate will continue
to produce heat for about five minutes
after it has been turned off.
While using the electric hotplate, you
must:
avoid keeping it on without something
on it;
avoid pouring liquids on it while it is
hot;
use flat-bottomed (electric hotplate
type) pots and pans only
use cooking receptacles which cover
as much of the surface of the hotplate
as possible.
to save electricity, use lids whenever
possible.
never cook food directly on the hotpla-
te: always use a pan or suitable contai-
ner.
An indicator light located on the control
panel signals that the hotplate is operat-
ing.
Hob controlled by
7-position
6
5
4
1
2
3
4
5
6
Fig. 2.10
(fig. 2.9)
Hob controlled by
7-position
switch
switch
1 - 12
1 - 6
1
1
2
3
2
4
5
3
6
7
4
8
9
5
10
11
6
12
=
Warming
=
Cooking
=
Roasting - Frying
Fig. 2.9
Caution! the cooking hob beco-
mes very hot during operation.
Keep children well out of reach.
ELECTRIC HOTPLATE
USAGE TABLE
Position
Type of cooking
of switch
0 Switched OFF
0
1
1
For melting operations (of but-
ter or chocolate)
2 2
2
To keep foods warm or heat
2 3
small quantities of water.
4
4
To heat greater quantities of
3 5
water and to whip creams and
6
sauces.
Slow boiling, e.g. spaghetti,
3
6
soups, boiled meats, to conti-
nue steam heating of roast
4
7
meats and stews.
For all kinds of fried foods,
7
4
steaks, cutlets and cooking
8
without a lid.
8
For browning of meat, cooked
4
9
potatoes, fried fish and for boi-
5
10
ling large quantities of water.
Rapid frying, grilled steaks,
11
6
etc.
12