AEG HK874400FB, User Manual

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• If it is possible, always put the lids on
the cookware.
• Put cookware on a cooking zone be-
fore you start it.
• Use the residual heat to keep the food
warm or to melt it.
The cooking zone efficiency
The cooking zone efficiency is related to
the diameter of the cookware. The cook-
ware with a smaller diameter than the
minimum receives only a part of the
power generated by the cooking zone.
For the minimum diameters see the
Technical Information chapter.
5.5 Öko Timer (Eco Timer)
To save energy, the heater of the
cooking zone deactivates before
the count down timer sounds.
The difference in the operation
time depends on the heat setting
level and the length of the cook-
ing operation.
5.6 The Examples of cooking
applications
The relation between the heat setting
and the cooking zone consumption of
power is not linear.
When you increase the heat setting it is
not proportional to the increase of the
cooking zone consumption of power.
It means that the cooking zone with the
medium heat setting uses less than a
half of its power.
The data in the table is for guid-
ance only.
He
at
set
tin
g Use to: Time Hints Nominal
power con-
sumption
1
Keep warm the food
you cooked as required Put a lid on a cook-
ware 3 %
1 -
3 Hollandaise sauce,
melt: butter, choco-
late, gelatine 5 - 25 min Mix from time to
time 3 – 8 %
1 -
3 Solidify: fluffy ome-
lettes, baked eggs 10 - 40 min Cook with a lid on 3 – 8 %
3 -
5 Simmer rice and milk-
based dishes, heating
up ready-cooked
meals 25 - 50 min Add the minimum
twice as much liquid
as rice, mix milk
dishes part proce-
dure through 8 – 13 %
5 -
7 Steam vegetables,
fish, meat 20 - 45 min Add some table-
spoons of liquid 13 – 18 %
7 -
9 Steam potatoes 20 - 60 min Use max. ¼ l water
for 750 g of potatoes 18 – 25 %
7 -
9 Cook larger quantities
of food, stews and
soups 60 - 150
min Up to 3 l liquid plus
ingredients 18 – 25 %
9 -
12 Gentle fry: escalope,
veal cordon bleu, cut-
lets, rissoles, saus-
ages, liver, roux, eggs,
pancakes, doughnuts as necessa-
ry Turn halfway through 25 – 45 %
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