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Cooking guidelines
Thermal cut-out
A temperature sensor monitors the temperature inside the
ceramic hob. If the temperature gets too high the ceramic
hob is switched off automatically.
Hob still hot warning
When the hob is switched off after being used for a while it
does not cool down immediately (H indicates that the hob is
still hot).
Default times for switching off automatically
If you forget to turn off a heat zone, a safety feature
automatically switches off the hob after a set time. The
table below shows the default times for switching off
automatically:
Power setting
1
2
3
4
5
6
7
8
9
Default run time (hours)
8
8
8
4
4
4
2
2
2
NOTE!
Take extra care when you fry food – oil and fat heat up very quickly (especially if you use a high power
setting). At very high temperatures oil and fat can self-ignite (this can be very dangerous and lead to a fire).
Cooking tips
Lower the heat setting when the contents of the pan begin
to boil.
By using a lid you can shorten the cooking time and save
energy by reducing the temperature.
Use only the amount of liquid or oil that is needed for
cooking (too much liquid extends the cooking time).
Start cooking food on a high heat and then reduce the heat
when the food is cooked through.
Simmering, cooking rice
Simmering takes place at a temperature of around 85˚C
(bubbles are released now and then from the bottom of the
pan and rise to the top). This cooking method produces
excellent results, since it allows the flavours to develop without
overcooking the food. Food that you should cook in this way
includes, soups, steaks and egg- and flour-based sauces.
When cooking some foods (such as rice by the absorption
method) you may need to set the heat a little higher than the
lowest setting (to ensure the food is cooked correctly within
the recommended time).
Browning steak
To cook tasty steaks:
1. Let the meat rest at room temperature for around 20
minutes before cooking.
2. Heat up a heavy-based frying pan.
3. Brush both sides of the steak with oil. Pour a little oil into
the hot frying pan and add the steak.
4. Only turn the steak once during cooking. The precise
cooking time depends on the thickness of the steak and how
well cooked you like it. The cooking time can range from 2 to
8 minutes per side. Press the beef to check how well cooked
it is – the firmer it feels, the more thoroughly it is cooked.
5. Let the steak rest for a few minutes in the warm frying
pan so that it becomes tender.
Stir-frying
1. Use a flat-based wok or a large frying pan.
2. Have all the ingredients and utensils close to hand.
Stir-fry the food quickly (stir-frying should be a very quick
process). If you need to stir-fry a lot of food you should
divide the ingredients into smaller portions.
3. Preheat the pan for a short time and pour in two
tablespoons of cooking oil.
4. Always start with the meat first if you intend to cook
several raw ingredients (set the cooked meat aside to keep
it warm).
5. Stir-fry the vegetables. When they are hot but still crisp,
reduce the heat setting for the heat zone, return the meat to
the pan and add the sauce.
6. Mix the ingredients gently and make sure that they are
evenly heated through before you remove the pan from the hob.
7. Serve immediately!
