Caple C710G - Manual (Page 5)

5
INSTRUCTIONS FOR THE USER
USING THE BURNERS
Notice
- When the equipment is not working, always check
that the knobs are in the closing position (
●
).
- While cooking with fat or oil, pay the utmost
attention as these substances can catch fire
when overheated.
- Do not use sprays near the appliance in
operation.
- Do not place unstable or deformed pots on the
burner, so as to prevent them from overturning or
overflowing.
- Make sure that pot handles are placed properly.
- When the burner is started up, check that the
flame is regular and, before taking pots away,
always lower the flame or put it out.
ELECTRIC PLATE USE
The electric-plate is operated with a seven-
position switch and to turn the electric-plate on,
rotate the switch to any of the positions shown.
The red light is switched on when the electric-plate
is in operation.
Below as indicative basis, the settings to be used
for operating the electric-plate.
Warning
Use only flat pans and with sufficiently thick base,
equal or not much superior than that of the plate.
Do not switch the electric plate without the pan
over the plate.
Do not cook any food on the plate surface.
Turn off the plate few minutes before the cooking end.
After use the electric plate remains very hot for a
prolonged period of time, do not tuch it and do not
place anj abject on top of the plate.
For a good preservation, the electric plate must be
thoroughly cleaned with appropriate cleaning
products which are readly available.
When operating for the first time, it is necessary to
eliminate any humidity or oil which may
accumulated around the electric elements of the
plate by operating the electric plate on its lowest
setting (1) for about 30 minutes.
KNOB HEAT TYPE OF
SETTING COOKING
1 Very low
2 Low
4 Medium
3 Mild
0 Off
6 Very strong
5 Strong
To defrost frozen foods, cook stews, at to below boiling
point.
To heat small quantities of liquids.
To boil large quantities of liquid , to fry.
For roasting, grilling , stews.
For foods which require boiling point, delicate meat and fish.
Heating medium quantities of liquid, to prepare sauces
and creams requiring long cooking.