Heat setting
Use to:
Time
(min)
Hints
1
Keep cooked food warm.
as neces‐
sary
Put a lid on the cookware.
1 - 2
Hollandaise sauce, melt: butter, choco‐
late, gelatine.
5 - 25
Mix from time to time.
1 - 2
Solidify: fluffy omelettes, baked eggs.
10 - 40
Cook with a lid on.
2 - 3
Simmer rice and milkbased dishes,
heat up ready-cooked meals.
25 - 50
Add at least twice as much liquid as
rice, mix milk dishes halfway through
the procedure.
3 - 4
Steam vegetables, fish, meat.
20 - 45
Add a couple of tablespoons of liquid.
4 - 5
Steam potatoes.
20 - 60
Use max. ¼ l of water for 750 g of po‐
tatoes.
4 - 5
Cook larger quantities of food, stews
and soups.
60 - 150
Up to 3 l of liquid plus ingredients.
6 - 7
Gentle fry: escalope, veal cordon bleu,
cutlets, rissoles, sausages, liver, roux,
eggs, pancakes, doughnuts.
as neces‐
sary
Turn halfway through.
7 - 8
Heavy fry, hash browns, loin steaks,
steaks.
5 - 15
Turn halfway through.
9
Boil water, cook pasta, sear meat (goulash, pot roast), deep-fry chips.
7. CARE AND CLEANING
WARNING!
Refer to Safety chapters.
7.1 General information
• Clean the hob after each use.
• Always use cookware with a clean base.
• Scratches or dark stains on the surface
have no effect on how the hob operates.
• Use a special cleaner suitable for the
surface of the hob.
• Use a special scraper for the glass.
7.2 Cleaning the hob
• Remove immediately: melted plastic,
plastic foil, sugar and food with sugar,
otherwise, the dirt can cause damage to
the hob. Take care to avoid burns. Use a
special hob scraper on the glass surface
at an acute angle and move the blade on
the surface.
• Remove when the hob is sufficiently
cool: limescale rings, water rings, fat
stains, shiny metallic discoloration. Clean
the hob with a moist cloth and a non-
abrasive detergent. After cleaning, wipe
the hob dry with a soft cloth.
• Remove shiny metallic discoloration:
use a solution of water with vinegar and
clean the glass surface with a cloth.
8. TROUBLESHOOTING
WARNING!
Refer to Safety chapters.
ENGLISH
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