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Instructions for the user
9. Cooking suggestions
9.1
Suggestions for using the hob burners correctly
The diameter of the base of cooking utensils
should fit the diameter of the burner used (see
adjacent table). The burner flame must never be
wider than the diameter of the utensils. Use
utensils with a flat base. Where possible use pots
with a lid, as this allows less power to be used. To
reduce cooking times for vegetables, potatoes,
etc., use a small amount of water.
9.2
Suggestions for using the fry-top correctly
Foods cooked on the fry-top have a special taste that does not require the excessive use of spices. It
is possible to cook in different ways. For example, different foods, such as meat and fish, can be
cooked at the same time. Before cooking meat, we recommend treating it with flavoured oil or
marinating it for a few hours.
A little tip: meat should always be salted after cooking on the griddle, so that its juices are sealed in.
9.3
Suggestions for using the ceramic hob correctly
In order to obtain maximum efficiency and efficient consumption, it is essential to use only utensils
that are suitable for use on a ceramic hob. The diameter of the base of the utensil must be the
same as the diameter of the outline of the cooking area. Energy is wasted if they are not the same.
The base of the utensil must be very thick and perfectly flat. It should also be clean and dry, as
should the glass on the hob.
Do not use cast iron pots or pots with a rough base, as they may scratch the surface.
9.4
Suggestions for using the oven correctly
The oven is multifunction. It is possible to cook traditionally, with convection and with the grill.
The oven door should be completely closed for all types of cooking including grilling.
9.4.1 Traditional cooking
With this type of cooking, the heat comes from the top and the bottom. It is therefore preferable to
use the central guides. If the cooking requires a hotter temperature from the bottom or from the top,
use the lower or upper guides. Traditional cooking is recommended for all food that requires high
cooking temperatures, or long brazing times. This system is also recommended when cooking with
dishes made of terracotta, porcelain and similar materials.
Burner
Rapid
Semi rapid
Auxiliary
Triple-ring
Fish kettle
Utensil diameter
(in cm)
from 24 to 26
from 16 to 22
from 8 to 14
from 24 to 26
from 16 to 35
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