6. HINTS AND TIPS
WARNING!
Refer to Safety chapters.
6.1 Cookware
• The bottom of the cookware must be as
thick and flat as possible.
• Ensure pan bases are clean and dry
before placing on the hob surface.
• In order to avoid scratches, do not slide or
rub the pot across the ceramic glass.
Cookware made of enamelled steel
and with aluminium or copper bottoms
can cause a colour change on the glass-
ceramic surface.
6.2 Examples of cooking applications
The data in the table is for guidance
only.
Heat setting
Use to:
Time
(min)
Hints
1
Keep cooked food warm.
as nec‐
essary
Put a lid on the cookware.
1 - 2
Hollandaise sauce, melt: butter,
chocolate, 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 liq‐
uid.
4 - 5
Steam potatoes.
20 - 60
Use max. ¼ l of water for 750 g of
potatoes.
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, liv‐
er, roux, eggs, pancakes, dough‐
nuts.
as nec‐
essary
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.
ENGLISH 9
