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Verfügbare Sprachen
Verfügbare Sprachen
Page EN-14
The hob
To reduce the size of the cooking zone again,
• turn the switch anti-clockwise to "0" and
then turn the switch clockwise to the de-
sired power.
Flush switches
The switches can be pushed in to protect
them from hot steam during operation and
from contamination.
• Lightly press on the switch to it push in/
out.
Residual heat display
The residual heat display (13) will remain illu-
minated for as long as a cooking zone is still
warm. It warns you of any possible burning
and lets you know that you can still use re-
sidual heat to cook.
CAUTION!
Risk of burns!
If a power failure occurs, the residual
heat indicator will go out and may not
indicate the presence of residual heat!
Do not touch a hot cooking zone af-
■
ter a power failure.
Cooking and energy-saving tips
Set-
tings
1)
larger quantities ½ level higher.
– To sear and parboil food, always select the
– Once the pot boils and steam forms or the
– Roasts weighing more than 1 kilogram are
(13)
– Use the right dishes and a little water/oil to
– Use the residual heat of the cooking zones.
– When cooking, always leave the lid on the
– Turn the level down quickly and continue to
– Always use pressure cooking saucepans
– Only use as much water as you really need
Application
1)
Cooking on low /
1
Heating
Cooking most vege-
2-3
tables on medium
Slight roasting /
4-5
Cooking on high
6-7 Normal roasting
8
Braising
Browning and par-
9
boiling
For smaller quantities ½ level lower, for
highest setting.
steak is brown on both sides, switch to a
lower level; for larger pots and pans use
the setting "2", otherwise setting "1" is suf-
ficient.
best cooked in the oven.
cook; this helps to preserve the vitamins.
The heat is sufficient enough for 5 to 10
minutes, e.g. for soaking rice.
saucepan wherever possible. Liquids can
be brought to the boil more quickly with the
lid on than without.
cook at the lowest possible setting.
whenever possible. This will halve the
cooking process and you will save a lot of
energy.
to cook the food. A lot of energy is required
to warm up water.
Examples
Soaking rice
For soups
and vegeta-
bles
For breaded
food
For roast po-
tatoes
For braising
For pot
roasts and
potatoes
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