The cast-iron hob
Page EN-11
– Once the pot boils and steam forms or the
steak is brown on both sides, switch to a
lower level; for larger pots and pans use
the setting ‘2’, otherwise setting ‘1’ is suf-
ficient.
– Roasts weighing more than 1 kilogram are
best cooked in the oven.
– Use the right dishes and a little water/oil to
cook; this helps to preserve the vitamins.
– Use the residual heat of the solid plates.
The heat is sufficient enough for 5 to 10
minutes, e.g. for soaking rice.
Cleaning solid plates and
oven surfaces
CAUTION!
Risk of burns!
Improper handling may lead to burns.
■
Allow the solid plates to cool com-
pletely before cleaning.
NOTICE
For cleaning purposes, do not use any
harsh cleaning agents or scouring pow-
ders, steel wool, oven sprays, steam
cleaners or high-pressure cleaners! They
can damage the surface. High-pressure
cleaners can cause a short circuit.
Cleaning the solid plates
1. After cooling, thoroughly clean with warm
water and some washing-up liquid or
all-purpose cleaner.
2. Wipe or brush off dried-on food.
3. Clean with a hob cleaner or sewing ma-
chine oil; do not use cooking oil.
4. Thoroughly dry to protect the solid plates
from moisture and salt.
Cleaning the oven surfaces
1. Thoroughly clean painted surfaces with
warm water and some washing-up liquid
or all-purpose cleaner.
2. Thoroughly clean stainless steel surfaces
with warm water and some washing-up
liquid or all-purpose cleaner or use spe-
cial cleaners for stainless steel surfaces.
