Helpful hints and tips
Cookware
• The bottom of the cookware must be as thick and
flat as possible.
• Cookware made of enamelled steel and with aluminium
or copper bottoms can cause discoloration on glass
ceramic surface.
Energy saving
• If possible, always put the lids on the cookware.
• Put cookware on a cooking zone before you start
it.
• Stop 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 dimension.
Examples of cooking applications
The data in the table is for guidance only.
Heat
setting
Use to:
Time
Hints
1
Keep cooked foods warm
as re-
quired
Cover
1-2
Hollandaise sauce, melt: butter, chocolate, ge-
latine
5-25 min Mix occasionally
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 at least twice as much liquid as rice,
stir milk dishes part way through
3-4
Steam vegetables, fish, meat
20-45
min
Add a few tablespoons of liquid
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 ingredients
6-7
Gentle fry: escalope, veal cordon bleu, cutlets,
rissoles, sausages, liver, roux, eggs, pancakes,
doughnuts
as re-
quired
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
Information on acrylamides
Important! According to the newest scientific knowledge,
if you brown food (specially the one which contains
starch), acrylamides can pose a health risk. Thus, we
recommend that you cook at the lowest temperatures and
do not brown food too much.
Care and cleaning
Clean the appliance after each use.
Always use cookware with clean bottom.
7
