GB
13
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Using the Ceramic Hob
Power level
1
2
3
4
5
6
7
8
9
Maximum operating time in hours
9
8
7
6
5
4
3
2
1
Practical cooking advice
ª
Pressure cooking
Pressure cooker
Frying
Grilling
Boiling
Very high-flame
cooking
High-flame
cooking
Medium-flame cooking
Low-flame
cooking
Very
low-flame
cooking
•
•
¶
Crêpes
Cooking on a high flame and browning
(roasts, steaks, escalopes, fish fillets,
fried eggs)
¶
§
Fast thickening (liquid juices)
Boiling water (pasta, rice, vegetables)
Milk
§
S
Slow thickening (dense juices)
S
¢
Bain-marie cooking
Pressure cooking after whistle
¢
£
™
Low-flame cooking (stews)
Reheating dishes
™
¡
Chocolate sauce
Keeping food hot
Technical description of the hob:
The induction system is the quickest existing way of
cooking. Unlike traditional hotplates where the cooking
zone heats up, with the induction system heat is generated
directly inside pans which have ferromagnetic bases.
Key:
I = single induction cooking zone
B = booster: the power level of the cooking zone may
be boosted
Cooking zone
Back Left
Back Right
Front Left
Front Right
Total power
Power (W)
I 1200 - B1600
I 1500 - B 2000
I 1500 - B 2000
I 1200 - B1600
7200
