• This is a gentle cooking method,
which keeps a high level of the food’s
nutrient content and colour.
Use of the fats and oils
When the temperature is too high, the fat
begins to produce smoke. This
temperature is called the smoke point.
Fat / Oil
Max. tem‐
perature °C
Smoke
point °C
Butter
130
150
Pork fat
170
200
Fat / Oil
Max. tem‐
perature °C
Smoke
point °C
Beef fat
180
210
Olive oil
180
200
Sunflower oil 200
220
Peanut oil
200
235
Coconut oil
200
240
Use PowerBoost to heat up large
quantities of water.
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.
7.3 Cleaning the wok pan
• Clean the wok pan inside and out with
washing up liquid after each use.
• Soften heavy deposits with hot water.
Clean the wok pan with a chromium
steel cleaner and a sponge.
• You can remove blue discolourations,
limescale stains or protein stains with
vinegar or lime juice.
8. TROUBLESHOOTING
WARNING!
Refer to Safety chapters.
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