HOB - HELPFUL HINTS AND TIPS
WARNING!
Refer to "Safety information" chap-
ter.
COOKWARE
• The bottom of the cookware
must be as thick and flat as pos-
sible.
• Cookware made of enamelled
steel and with aluminium or cop-
per bottoms can cause the col-
our to change on the glass-ce-
ramic surface.
ENERGY SAVING
• If it is possible, always put the
lids on the cookware.
• Put cookware on a cooking zone
before you start it.
• Deactivate the cooking zones
before the end of the cooking
time to use residual heat.
• The bottom of pans and cooking
zones must have the same di-
mension.
THE EXAMPLES OF COOKING
APPLICATIONS
The data in the table is for guidance only.
Heat
set-
ting
Use to:
Time
Hints
1
Keep warm the food you cooked
as re-
quired
Put a lid on a cookware
1-2
Hollandaise sauce, melt: butter,
chocolate, gelatine
5-25
min
Mix from time to time
1-2
Solidify: fluffy omelettes, baked
eggs
10-40
min
Cook with a lid on
2-3
Simmer rice and milkbased
dishes, heating up ready-cooked
meals
25-50
min
Add the minimum twice as
much liquid as rice, mix milk
dishes part procedure through
3-4
Steam vegetables, fish, meat
20-45
min
Add some tablespoons of liq-
uid
4-5
Steam potatoes
20-60
min
Use max. ¼ l water for 750 g
of potatoes
4-5
Cook larger quantities of food,
stews and soups
60-150
min
Up to 3 l liquid plus ingredi-
ents
6-7
Gentle fry: escalope, veal cordon
bleu, cutlets, rissoles, sausages,
liver, roux, eggs, pancakes,
doughnuts
as nec-
essary
Turn halfway through
7-8
Heavy fry, hash browns, loin
steaks, steaks
5-15
min
Turn halfway through
9
Boil large quantities of water, cook pasta, sear meat (goulash, pot roast),
deep-fry chips
ENGLISH
9