The Different Power Level Settings; Recommendations For Cooking With Surface Unit - ROSIERES VG 40 Instrucciones De Instalación Y Empleo

• Turn the control knob until the required cooking position is set.
It is recommended to heat the pan on "high" level until properly warmed up and then
lower to desired cooking setting.
• The residual heat indicator lights up when the surface unit temperature is 60°C and
above. It will stay on, even if the unit is switched off, until the surface has cooled down.
It will switch off when the temperature of the surface falls below 60°C.
• The power-on indicator light comes on and stays on throughout cooking. It will switch
off when the control knob is on stop position.

THE DIFFERENT POWER LEVEL SETTINGS

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0 Stop
1 - 2 Very slow
3 - 4 Slow
5 - 6 Moderate
7 - 8 Medium
9 - 10 High
11 - 12 Very high
RECOMMENDATIONS FOR COOKING WITH A VITROCERAMIC COOKTOP
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To obtain the maximum performance from your appliance it is absolutely essential
to take certain precautions or respect certain conditions. For example :
• Always use good quality cookware with perfectly flat bottoms : using cookware with
perfectly flat bottoms will prevent hot spots that cause foods to stick. Thick metal pots and pans
will provide an even distribution of heat.
• Ensure that the base of the pot or pan is dry : make sure that cookware bottoms are dry.
When filling pots with liquid or using a pan that has been stored in the refrigerator, make
sure that the bottom of the pan is completely dry before placing it on the hob. This is to avoid
staining the hob.
• Use pans whose diameter is wide enough to completely cover the surface unit : the
size of the pan should be no smaller than the surface unit. If it is slightly wider the energy
will be wasted.
To keep a dish hot, melt butter and chocolate ...
Slow cooking, bechamel, stews, rice in milk, poached eggs ...
Dry beans, frozen foods, fruit, boiling water ...
Steamed apples, fresh vegetables, pasta, crepes, fish ...
More intense slow cooking, omelettes, steacks, tripe ...
Steaks, chops, frying ....
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