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Helpful hints and tips
Cookware
• The bottom of the cookware must be as thick
and flat as possible.
• Cookware made of enamelled steel and with alumi-
nium or copper bottoms can cause discoloration
on glass ceramic surface.
Energy saving
• If possible, always put the lids on the cook-
ware.
• Put cookware on a cooking zone before you start it.
• Stop the cooking zones before the end of the cook-
ing time to use residual heat.
• The bottom of pans and cooking zones must have
the same dimension.
Examples of cooking applications
The data in the table is for guidance only.
Heat
setting
Use to: Time Hints
1 Keep cooked foods warm as re-
quired Cover
1-3 Hollandaise sauce, melt: butter, chocolate,
gelatine 5-25 min Mix occasionally
1-3 Solidify: fluffy omelettes, baked eggs 10-40
min Cook with a lid on
4-6 Simmer rice and milkbased dishes, heating
up ready-cooked meals 25-50
min Add at least twice as much liquid as
rice, stir milk dishes part way through
4-6 Steam vegetables, fish, meat 20-45
min Add a few tablespoons of liquid
5-7 Steam potatoes 20-60
min Use max. ¼ l water for 750 g of potatoes
5-7 Cook larger quantities of food, stews and
soups 60-150
min Up to 3 l liquid plus ingredients
8-9 Gentle fry: escalope, veal cordon bleu, cut-
lets, rissoles, sausages, liver, roux, eggs,
pancakes, doughnuts as re-
quired Turn halfway through
10-11 Heavy fry, hash browns, loin steaks, steaks 5-15 min Turn halfway through
11-12 Boil large quantities of water, cook pasta, sear meat (goulash, pot roast), deep fry chips
Information on acrylamides
Important! According to the newest scientific
knowledge, if you brown food (specially the one
which contains starch), acrylamides can pose a
health risk. Thus, we recommend that you cook at the
lowest temperatures and do not brown food too much.
Care and cleaning
Clean the appliance after each use. Always use cookware with clean bottom.
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