Hints and Tips for Perfect-Heat
To achieve the best results with the
function:
• Start the function when the hob is cold
(no manual heat up of the cookware is
necessary).
• Use cookware made of stainless steel
with sandwich bottom.
• Do not use cookware with embossment
at the center of the bottom.
Examples of cooking applications for
the function
The data in the tables shows examples of
food for each heat setting level. The
amount, thickness, quality and
temperature ( i.e. frozen ) of the food have
an influence on the correct heat setting
level. Choose the heat setting level and
adjustment that are the best for your
cooking habits and pans.
Eggs
Heat setting level
Omlette, fried eggs
1 - 3
Scrambled eggs
4 - 6
Fish
Heat setting level
Filet of fish, fish fingers, seafood
4 - 6
Meat
Heat setting level
Cutlet, chicken breast, turkey breast
1 - 3
Hamburger, meatball
2 - 4
Escalope, filet, steak medium / well done, fri‐
ed sausages, minced meat
4 - 6
Steak rare
7 - 9
Vegetables
Heat setting level
Fried potatoes, raw
1 - 3
Fried potatoes patty
4 - 6
Vegetables
4 - 6
Different sizes of pans can
cause different heat up times.
Heavy pans store more heat
than the light pans but take
more time to heat up.
Correct pans for function
Perfect-Heat
Use only pans with flat bottom. To check if
the pan is correct:
1. Put your pan up side down.
2. Put a ruler on the bottom of the pan.
3. Try to put a coin of 1, 2 or 5 Euro Cent
(or with similar thickness) between the
ruler and the bottom of the pan.
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