16
Hob instructions
Ceramic glass surface
The cooking surface is made of proven ceramic glass.
The surface is non--porous and, in addition, insensitive
to quick variations in temperature. Therefore pots may
be moved from a hot to a cold zone.
When switching on the cooking zones there may occur
a short--termed audible buzzing sound of the radiant
elements. This sound is physically conditioned, without
any harm to the performance of the appliance and fa-
ding away with sufficient heating of the cooking zone.
Keep all objects and materials that might smelt
away from the hobs, e.g. plastic and aluminum
foils.
Be careful when using sugar or sugar--contai-
ning fluids for the preparation. If anything hap-
pened to smelt on the cooking surface, remove
it
immediately
--
when still hot
-- using a razor
blade scraper in order to avoid damages of the
surface.
Switch-on and regulation
The cooking zones are switched and regulated by
means of 4 energie controlled switches on the right of
the hob. You may set the desired output by setting to
positions 1 - 9.
The setting knobs have to be turned to the rigth to the
desired output. Position 9 refers to the highest and 1
to lowest output. 0 is the OFF-position.
The setting chart provides you with hints for practical
use.
Switches for dual-circuit zones
Small circuit: turn the switch to the left. The smaller cir-
cuit is controlled in the range from 1 to 9.
Dual-circuit: Turn the knob beyond position 9 over a
distinct stop to symbol , the second circuit is switched
on in addition.
Both circuits now are controlled in the range from 1 to
9.
Switch-off
Switch off your cooking zones by turning the knobs in
the OFF-position.
After use make sure that the appliance is swit-
ched off. All rotary knobs must be set to the
OFF-position.
Switch-on position
for 2nd hotplate
zone
Hotplate setting chart
Function
Examples
OFF
0
----
keep--warm, heating
up, beating of melting
1
2
smaller amount of hot pot,
sauce, butter, chocolate
swelling up
defrosting
3
rice
spinach
frying without crust
4
omelet,
fried eggs
indulgent cooking
swelling up
5
vegetables, small
amounts of fruit with little
liquid, farinaceous product
boiling
6
boiled potatoes, stews,
soups, sauces
indulgent frying
baking
7
schnitzel, cutlets, meat-
balls, fish--filet
in deep fat
quick frying
in series
8
potato fritters, pan--cakes,
fried eggs
parboiling, lighly
frying
9
...then switch--back to ap-
propriate setting
