Basic operation
en
7
5.5 Residual heat indicator
The hob has a residual heat indicator for each cooking
zone. Do not touch the cooking zone if the residual
heat indicator is lit.
Display
Meaning
The cooking zone is hot.
The cooking zone is warm.
6 Basic operation
6.1 Switching the hob on and off
You can use the controls to switch the hob on and off.
When the hob is switched on, the power level indicator
lights up.
6.2 Setting the cooking zones
Use the controls to select the required power level.
0 = Cooking zone off.
Perform-
ance
level
Lowest performance level
Highest performance level
Each power level has an intermediate level. This is
marked with a dot.
Notes
¡
In order to protect the appliance's electronic parts
from overheating or surge currents, the hob may
temporarily reduce the power level.
¡
In order to prevent the appliance from producing ex-
cess noise, the hob may temporarily reduce the
power level.
Selecting a power level
▶
Turn the knob on the control panel clockwise until
you reach the required power level.
a
This power level lights up in the display.
Note:
If there is no induction cookware on the cooking
zone, the selected power level flashes. After a certain
period of time, the cooking zone switches itself off.
Turn the knob on the control panel anti-clockwise until
you reach power level 0.
Switching off the cooking zone
▶
Turn the knob on the control panel anti-clockwise
until you reach power level 0.
a
The cooking zone switches itself off and the residual
heat indicator lights up.
6.3 Cooking recommendations
The table shows which power level (
) is suitable for
which food. The cooking time (
) may vary de-
pending on the type, weight, thickness and quality of
the food. To preheat, set power level 8–9.
Melting
Butter, honey, gelatine
1 - 2
-
1
Without lid
2
Preheat to power level 8 - 8.
3
Turn frequently
Heating and keeping warm
Boiled sausages
1
3 - 4
-
Defrosting and heating
Spinach, frozen
3 - 4
15 - 25
Poaching, simmering
Potato dumplings
1
4. - 5.
20 - 30
Whisked sauces, e.g.
Béarnaise sauce, Hollandaise
sauce
3 - 4
8 - 12
Boiling, steaming, braising
Rice, with double the volume of
water
2. - 3.
15 - 30
Potatoes boiled in their skin
4. - 5.
25 - 35
Pasta
1
6 - 7
6 - 10
Soups
3. - 4.
15 - 60
Vegetables
2. - 3.
10 - 20
Stew in a pressure cooker
4. - 5.
-
Stewing
Pot roast
4 - 5
60 - 100
Goulash
2
3 - 4
50 - 60
Braising/frying with a small
amount of fat
1
Escalope, plain or breaded
6 - 7
6 - 10
Steak, 3 cm thick
7 - 8
8 - 12
Poultry breast, 2 cm thick
3
5 - 6
10 - 20
Hamburgers, 2 cm thick
3
6 - 7
10 - 20
Fish and fish fillet, breaded
6 - 7
8 - 20
Prawns and scampi
7 - 8
4 - 10
Sautéing fresh vegetables and
mushrooms
7 - 8
10 - 20
Frozen dishes, e.g. stir-fries
6 - 7
6 - 10
Omelette, cooked one after the
other
3. - 4.
3 - 10
Deep-frying, 150–200 g per
portion in 1–2 l oil, deep-fat
fried in portions
1
Frozen products, e.g. chips,
chicken nuggets
8 - 9
-
Vegetables, mushrooms,
breaded, beer-battered or tem-
pura
6 - 7
-
Small baked items, e.g. dough-
nuts, beer-battered fruit
4 - 5
-
1
Without lid
2
Preheat to power level 8 - 8.
3
Turn frequently
