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Examples of cooking power setting
(the values below are indicative)
1 to 2
Melting
Sauces, butter, chocolate, gelatine
Reheating
Dishes prepared beforehand
2 to 3
Simmering
Rice, pudding, sugar syrup
Defrosting
Dried vegetables, fish, frozen products
3 to 4
Steam
Vegetables, fish, meat
4 to 5
Water
Steamed potatoes, soups, pasta, fresh vegetables
6 to 7
Medium cooking
Meat, lever, eggs, sausages
Simmering
Goulash, roulade, tripe
7 to 8
Cooking
Potatoes, fritters, wafers
9 to P
Frying, roasting
Steaks, omelettes, fried dishes
Boiling water
Water
Switch-off the appliance before cleaning.
Do not clean the hob if the glass is too hot due
to risk of burn.
• Remove light marks with a damp cloth with
washing up liquid diluted in a little water. Then
rinse with cold water and dry the surface
thoroughly.
• Highly corrosive or abrasive detergents and
cleaning equipment likely to cause scratches
must be absolutely avoided.
• Do not ever use any steam-driven or pres
-
sure appliance.
• Do not use any object that may scratch the
ceramic glass.
• Ensure that the pan is dry and clean. Ensure
that there are no grains of dust on your ce
-
ramic hob or on the pan. Sliding rough sauce
-
pans will scratch the surface.
• Spillages of sugar, jam, jelly, etc. must be re
-
moved immediately. You will thus prevent the
surface being damaged.
Maintenance and cleaning
