Heat set
-
ting
Cooking process
suitable for
Cook time
Tips/Hints
1-3
Melting
Hollandaise sauce,
melting butter,
chocolate, gelatine
5-25 mins.
Stir occasionally
1-3
Solidifying
Fluffy omelettes,
baked eggs
10-40 mins.
Cook with lid on
3-5
Simmering
Simmering rice and
milkbased dishes
Heating up ready-
cooked meals
25-50 mins.
Add at least twice
as much liquid as
rice, stir milk dishes
part way through
cooking
5-7
Steaming
Braising
Steaming vegeta
-
bles, fish Braising
meat
20-45 mins.
With vegetables
add only a little liq
-
uid (a few table
-
spoons)
7-9
Boiling
Steaming potatoes 20-60 mins.
Use only a little liq
-
uid, e. g.: max. ¼ l
water for 750 g of
potatoes
7-9
Boiling
Cooking larger
quantities of food,
stews and soups
60-150 mins.
Up to 3 l liquid plus
ingredients
9-12
Gentle frying
Frying escalope,
veal cordon bleu,
cutlets, rissoles,
sausages, liver,
roux, eggs, pan
-
cakes, doughnuts
as required
Turn halfway
through cooking
12-13
Heavy frying
Hash browns, loin
steaks, steaks, Flä
-
dle (pancakes for
garnishing soup)
5-15 mins. per pan Turn halfway
through cooking
14
Boiling Searing
Deep frying
Boiling large quantities of water, cooking pasta, searing meat
(goulash, pot roast), deep frying chips
Cleaning and care
WARNING!
Sharp objects and abrasive cleaning agents will damage the appliance. Clean the appliance
and remove the residues with water and washing up liquid after each use. Remove also the
remnants of the cleaning agents!
Scratches or dark stains on the glass ceramic that cannot be removed do not affect the
functioning of the appliance.
Cleaning and care
13
