15
Application Examples for the Auto-
matic Heating-Up Feature
Cleaning and Care
Advantages for Cleaning and Caring
for the Induction Cooking Zone
2
The cleaning effort for induction glass cera-
mic cooking surfaces is considerably less
than for cooking surfaces with radiant hea-
ting:
–
The induction cooking zone reacts faster to
switching down and off. Boiling over and
burning in of dishes is avoided to a large
degree.
–
The temperaturs on the glass ceramic surface
are clearly lower with inductive cooking than
with the conventional radiant heating systems.
Since the heat is generated in the pan, food or food-
stuffs possibly on the glass ceramic surface are not
burnt in as badly.
Glass Ceramic Cooking Surface
1
It is important to clean the cooking surface
after every use!
Attention!
Never use aggressive cleaning
agents such as, for example, coarse scou-
ring cleaners or scratching scouring pads.
Always clean the cooking surface when it is only a
little dirty. Use a damp cloth and a little washing up
liquid. Then rub the cooking surface dry with a clean
cloth. Remnants of cleaner must not be left on the
surface.
Clean the entire cooking surface thoroughly once a
week. For cleaning use „Stahl-Fix“, „WK-Top“ or
„Cillit“.
Then rinse the entire cooking surface with plain
water and rub it dry with a clean cloth.
Please ensure that no residues (cleaner) remain on
the surface. The cooking surface would otherwise be
damaged!
Application examples
Cooking pro-
cesses
Switch set-
ting
Duration
Notes/tips
Steaks
Heavy
browning
A7 to A8
per pan
8 - 20 min.
Turn occasionally
Schnitzel
Rissoles
Fried eggs
Grilled Sausages
Roasting
A6 to A7
per pan
10 - 20 min.
Turn occasionally
Pancakes, thin pan-
cakes
Baking
A6 to A7
bake
continuously
Turn occasionally
Soups
Boil
A3 to A5
40-150 min.
Up to 3 l liquid plus ingredients
Potatoes, vegetables Steaming
A3 to A5
20-60 min.
Do not use much liquid
e.g.: max.
¼
l water for 750 g potatoes
Vegetables
Stewing,
defrosting
A2 to A4
20-45 min.
Add a little liquid (some spoolfulls) if requi-
red
Rice, millet, buckw-
heat
Simmering
A2 to A3
25-50 min.
Add at least double the quantity of liquid
to the rice etc. Stir now and again
Ready meals, stews
Heating up
A2 to A3
10-30 min.
Depending on the quantity
adapt the setting
Fluffy omelettes, egg
royale
Thickening
1 to A2
10-20 min.
Chocolate/butter/
gelatine
melting
1 to A2
5-25 min.
Without bain-marie Stir now and again!
