Caple C601 User Manual
Page 5
Page 5
C601 user manual.DOC
For economical cooking:
• Use pans with flat bottoms, which are in contact with the hotplate in all points.
• In stainless steel with thick or sandwich bottom.
• In aluminum with thick, flat bottom;
• In enameled steel.
• Make sure that pans are of appropriate size; the pan bottom diameter must be equal to
or larger than that of the hotplate used.
• Switch the hotplate off a few minutes before the dish is completely cooked.
• Use a lid whenever possible to prevent losses by evaporation.
• Never supply more power than the food is able to absorb; excess heat leads to losses of
water and fats and wasted energy.
• Never use more water than necessary.
The table below will serve as a guide, bearing in mind that cooking times and temperatures
may vary depending on the type and amount of foods cooked and personal taste.
Knob setting
Heat intensity
Cooking process
0
OFF
-
1
WEAK
Keeping foods warm, béchamel sauce, custard
2
LOW
Reheating foods
3
MEDIUM
Pasta, vegetable soups, ragout
4
MEDIUM/HIGH
Boiling, roasting
5
HIGH
Steamed vegetables, steaks, fish
6
VERY HIGH
Grilling, omelettes, lamb chops
Hotplate P1 = Rapid 180m,m dia.
Hotplate P2 = Semi Rapid 145mm dia.