en
Cleaning and maintenance
12
Cooking tips
■
Use a pressure cooker to cook creamy soups and
pulses. This significantly reduces the cooking time. If
you are using a pressure cooker, follow the
manufacturer's instructions. Add all of the
ingredients at the start.
■
Always use a lid when cooking potatoes and rice.
This significantly reduces the cooking time. The
water must be boiling before you add pasta, rice or
potatoes. Then adjust the heat setting to continue
boiling.
■
For pan-cooked dishes, heat the oil up first. As soon
as you have started the frying, keep the pan at a
constant temperature by adjusting the heating
setting as required. When preparing several
portions, wait until the relevant temperature has
been reached again. Turn the food regularly.
■
When cooking soups, cream, lentils or chickpeas,
add all of the ingredients to the cookware at the
same time.
2
Cleaning and maintenance
Cleaning and maintenance
Cleaning
Once the appliance is cool, use a sponge to clean it
with soap and water.
After each use, clean the surface of the respective
burner parts once they have cooled down. If any
residue is left (baked-on food, drops of grease etc.),
however little, it will become stuck to the surface and
more difficult to remove later. The holes and grooves
must be clean for the flame to ignite properly.
The movement of some pans may leave metal residue
on the pan supports.
Clean the burners and pan supports using soapy water
and scrub with a non-wire brush.
If the pan supports are fitted with rubber rests, ensure
that these are also cleaned. The rests may come loose
and the pan support may scratch the hob.
Always dry the burners and pan supports completely.
Water droplets or damp patches on the hob at the start
of cooking may damage the enamel.
After cleaning and drying the burners, make sure the
burner caps are correctly positioned on the diffuser.
Caution!
■
Do not remove the control elements when cleaning
the appliance. The appliance may be damaged if
moisture finds its way inside.
■
Do not use steam cleaners. This could damage the
hob.
■
If your hob is fitted with a glass or aluminium panel,
never use a knife, scraper or similar implement to
clean the point where it joins the metal.
Maintenance
Always clean off any liquid as soon as it is spilt. This will
prevent food remains from sticking to the hob surface
and you will save yourself any unnecessary effort.
Due to the high temperatures endured, the wok burner
and the stainless steel zones (grease drip tray, burner
outline, etc.) can change colour. This is normal. After
each use, clean these areas with a product that is
suitable for stainless steel.
Frozen vegetables**
High-output
burner
7-12
š
* 9 7-12
Mini wok burner 7-12
š
* 9 7-12
Wok burner
5-10
š
* 9 5-10
Pizza (8 inch)
Wok burner
4-8
™
1 4-8
Mini wok burner 8-12
™
1 8-12
High-output
burner
16-20
™
1 16-20
Desserts
Rice pudding**
Standard-output
burner
30-35
›
* 8 9-11
œ
* 4 21-24
Economy burner 40-45
›
* 9 12-14
œ
* 2 28-31
Wok burner
35-40
›
* 7 11-13
œ
* 1 24-27
Milk chocolate
Economy burner 10-14
Ÿ
* 1 10-14
Dual wok burner 12-16
Ÿ
* 1 12-16
Standard-output
burner
16-20
Ÿ
* 1 16-20
Crêpes (x 4)
Mini wok burner 8-13
š
* 7 1-3
š
* 6 7-10
High-output
burner
17-22
š
* 7 1-3
š
* 5 16-19
Wok burner
8-13
š
* 7 1-3
š
* 4 7-10
Bread pudding (in the bain marie)
High-output
burner
25-30
£
9 10-12
¦
6 15-18
Wok burner
23-28
£
9 8-10
¦
7 15-18
Dual wok burner 22-27
£
9 7-9
¦
7 15-18
Custard**
High-output
burner
3-8
œ
* 5 3-8
Standard-output
burner
8-13
œ
* 5 8-13
Wok burner
3-8
œ
* 2 3-8
Sponge cake (in bain marie)
High-output
burner
35-40
œ
9 35-40
Wok burner
40-45
œ
9 40-45
Mini wok burner 35-40
œ
9 35-40
Food
Total
time in
min.
Step 1
Step 2
Burner
˜
§
v
˜
§
v
