Heat setting
Use to:
Time
(min)
Hints
- 1
Keep cooked food warm.
as
neces-
sary
Put a lid on the cookware.
1 - 3
Hollandaise sauce, melt: butter,
chocolate, gelatine.
5 - 25
Mix from time to time.
1 - 3
Solidify: fluffy omelettes, baked
eggs.
10 - 40
Cook with a lid on.
3 - 5
Simmer rice and milkbased
dishes, heating up ready-
cooked meals.
25 - 50
Add the minimum twice as
much liquid as rice, mix milk
dishes part procedure through.
5 - 7
Steam vegetables, fish, meat.
20 - 45
Add some tablespoons of liq-
uid.
7 - 9
Steam potatoes.
20 - 60
Use max. ¼ l water for 750 g of
potatoes.
7 - 9
Cook larger quantities of food,
stews and soups.
60 -
150
Up to 3 l liquid plus ingredients.
9 - 12
Gentle fry: escalope, veal cor-
don bleu, cutlets, rissoles, saus-
ages, liver, roux, eggs, pan-
cakes, doughnuts.
as
neces-
sary
Turn halfway through.
12 - 13
Heavy fry, hash browns, loin
steaks, steaks.
5 - 15
Turn halfway through.
14
Boil water, cook pasta, sear meat (goulash, pot roast), deep-fry chips.
Boil large quantities of water. Power function is activated.
Hints and Tips for Hob²Hood function
When you operate the hob with the function:
• Protect the hood panel from direct sunlight.
• Do not spot halogen light on the hood panel.
• Do not cover the hob panel.
• Do not interrupt the signal between the hob and the hood (for example with a hand or a
cookware handle). See the picture.
Hood in the picture is only exemplary.
17