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Heat
setting
Use to:
Time
Hints
1
Keep cooked foods warm
as nec
-
essary
Put a lid on a cookware.
1-3
Hollandaise sauce, melt: butter, choco
-
late, gelatine
5-25
min
Mix from time to time.
1-3
Solidify: fluffy omelettes, baked eggs
10-40
min
Cook with a lid on.
3-5
Simmer rice and milkbased dishes, heat
-
ing up ready-cooked meals
25-50
min
Add the minimum two times as
much liquid as rice, mix milk dishes
at some point of the procedure
through.
5-7
Steam vegetables, fish, meat
20-45
min
Add some tablespoons of liquid.
7-9
Steam potatoes
20-60
min
Use max. ¼ l water for 750 g of po
-
tatoes.
7-9
Cook larger quantities of food, stews
and soups
60-150
min
Up to 3 l liquid plus ingredients.
9-12
Gentle fry: escalope, veal cordon bleu,
cutlets, rissoles, sausages, liver, roux,
eggs, pancakes, doughnuts
as nec
-
essary
Turn halfway through.
12-13
Heavy fry, hash browns, loin steaks,
steaks
5-15
min
Turn halfway through.
14
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.
WARNING!
The sharp objects and abrasive cleaning agents can cause damage to the appliance.
For your safety, do
not
clean the appliance with steam cleaners or high-pressure cleaners.
Scratches or dark stains on the glass-ceramic cause no effect on how the appliance oper
-
ates.
28
Care and cleaning
