en
Operating the appliance
36
2.
Within the next 10 seconds, turn the twist knob until
the desired heat setting appears in the heat setting
display.
The hotplate is switched on.
Changing the heat setting:
Select the hotplate and set the new heat setting.
Switching off the hotplate:
Select the hotplate and set it to
‹
. After about 10
seconds, the residual heat indicator appears.
Table of cooking times
The following table provides some examples.
Cooking times and heat settings may vary depending
on the type of food, its weight and quality. Deviations
are therefore possible.
For bringing liquids to the boil, use heat setting 9.
Stir thick liquids occasionally.
Food that needs to be seared quickly or food which
loses a lot of liquid during initial frying is best seared in
several small portions.
Tips for energy-saving cooking can be found in the
Environmental protection section.
Ongoing
cooking set-
ting
Ongoing cook-
ing time in min-
utes
Melting
Chocolate coating
1-1.
-
Butter, honey, gelatine
1-2
-
Heating and keeping warm
Stew (e.g. lentil stew)
1-2
-
Milk**
1.-2.
-
Heating sausages in water**
3-4
-
Defrosting and heating
Frozen spinach
2.-3.
10-20 min
Frozen goulash
2.-3.
20-30 min
Poaching, simmering
Dumplings
4.-5.*
20-30 min
Fish
4-5*
10-15 min
* Ongoing cooking without a lid
** Without lid
*** Turn frequently
White sauces, e.g. béchamel
sauce
1-2
3-6 min
Whisked sauces, e.g. sauce Béar-
naise, hollandaise
3-4
8-12 min
Boiling, steaming, braising
Rice (with double the quantity of
water)
2-3
15-30 min
Rice pudding
1.-2.
35-45 min
Unpeeled boiled potatoes
4-5
25-30 min
Boiled potatoes
4-5
15-25 min
Pasta, noodles
6-7*
6-10 min
Stew, soups
3.-4.
15-60 min
Vegetables
2.-3.
10-20 min
Frozen vegetables
3.-4.
10-20 min
Cooking in a pressure cooker
4-5
-
Braising
Roulades
4-5
50-60 min
Pot roast
4-5
60-100 min
Goulash
2.-3.
50-60 min
Frying with little oil**
Escalope, plain or breaded
6-7
6-10 min
Escalope, frozen
6-7
8-12 min
Chop, plain or breaded***
6-7
8-12 min
Steak (3 cm thick)
7-8
8-12 min
Hamburger, rissoles (3 cm
thick)***
4.-5.
30-40 min
Poultry breast (2 cm thick)***
5-6
10-20 min
Poultry breast, frozen***
5-6
10-30 min
Fish and fish fillet, plain
5-6
8-20 min
Fish and fish fillet, breaded
6-7
8-20 min
Fish and fish fillet, breaded and
frozen, e.g. fish fingers
6-7
8-12 min
Scampi and prawns
7-8
4-10 min
Sautéing vegetables, fresh mush-
rooms
7-8
10-20 min
Vegetables, meat in Asian-style
strips
7.-8.
15-20 min
Stir fry, frozen
6-7
6-10 min
Pancakes
6-7
consecutively
Omelette
3.-4.
consecutively
Fried eggs
5-6
3-6 min
Ongoing
cooking set-
ting
Ongoing cook-
ing time in min-
utes
* Ongoing cooking without a lid
** Without lid
*** Turn frequently
