en
Cleaning
6
Table of cooking times
You can find a few examples in the following table.
Cooking times and heat settings may vary depending
on the type of food, its weight and quality. Deviations
are therefore possible.
For bringing liquids to the boil, use heat setting 9.
Stir thick liquids occasionally.
Food that needs to be seared quickly or food which
loses a lot of liquid during initial frying is best seared in
several small portions.
Tips for energy-saving cooking can be found in the
"Environmental protection" section.
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D
Cleaning
Cleaning
Suitable maintenance and cleaning products can be
purchased from the after-sales service or in our e-Shop.
Ceramic
Clean the hob after each use. This will prevent spills
from burning onto the ceramic.
Only clean the hob when it has cooled down sufficiently.
Use only cleaning agents which are suitable for glass
ceramic. Follow the cleaning instructions on the
packaging.
Never use:
■
Undiluted washing-up liquid
■
Detergent intended for dishwashers
■
Scouring agents
■
Harsh cleaning agents such as oven spray or stain
remover
■
Abrasive sponges
■
High-pressure cleaners or steam jet cleaners
Ground-in dirt can be best removed with a glass
scraper, available from retailers. Please note the
manufacturer's instructions.
You can also obtain a suitable glass scraper from our
after-sales service or from the e-Shop.
Using special sponges to clean glass ceramic achieves
great cleaning results.
Hob surround
To prevent damage to the hob surround, observe the
following instructions:
■
Use only hot soapy water.
■
Wash new sponge cloths thoroughly before use.
■
Do not use any sharp or abrasive agents.
■
Do not use the glass scraper.
Ongoing
cooking set-
ting
Ongoing
cooking time
in minutes
Melting
Butter, gelatine
1
-
Heating and keeping warm
Stew (e.g. lentil stew)
1
-
Milk**
1-2
-
Poaching, simmering
Dumplings
3-4*
20-30 min.
Fish
3*
10-15 min.
White sauces, e.g. Béchamel sauce 1
3-6 min.
Boiling, steaming, stewing
Rice (with twice the water quantity) 3
15-30 min.
Unpeeled boiled potatoes
3-4
25-30 min.
Boiled potatoes
3-4
15-25 min.
Pasta, noodles
5*
6-10 min.
Stew, soups
3-4
15-60 min.
Vegetables and frozen vegetables 3-4
10-20 min.
Cooking in a pressure cooker
3-4
-
Braising
Roulades
3-4
50-60 min.
Pot roast
3-4
60-100 min.
Goulash
3-4
50-60 min.
Frying**
Escalope, plain or breaded
6-7
6-10 min.
Chop, plain or breaded
6-7
8-12 min.
Steak (3 cm thick)
7-8
8-12 min.
Fish and fish fillet, plain or breaded 4-5
8-20 min.
Fish and fish fillet, breaded and fro-
zen, e.g. fish fingers
6-7
8-12 min.
Stir fry, frozen
6-7
6-10 min.
Pancakes
5-6
consecutively
* Ongoing cooking without the lid
** Without lid
