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Heat
setting
Use to: Time Hints
1
Keep cooked foods warm as re-
quired
Cover
1-3 Hollandaise sauce, melt: butter, choco-
late, gelatine
5-25
min
Mix occasionally
1-3 Solidify: fluffy omelettes, baked eggs 10-40
min
Cook with a lid on
3-5 Simmer rice and milkbased dishes, heat-
ing up ready-cooked meals
25-50
min
Add at least twice as much liquid as
rice, stir milk dishes part way
through
5-7 Steam vegetables, fish, meat 20-45
min
Add a few tablespoons of liquid
7-9 Steam potatoes 20-60
min
Use max. ¼ l water for 750 g of po-
tatoes
7-9 Cook larger quantities of food, stews
and soups
60-150
min
Up to 3 l liquid plus ingredients
9-12 Gentle fry: escalope, veal cordon bleu,
cutlets, rissoles, sausages, liver, roux,
eggs, pancakes, doughnuts
as re-
quired
Turn halfway through
12-13 Heavy fry, hash browns, loin steaks,
steaks
5-15
min
Turn halfway through
14 Boil large quantities of water, cook pasta, sear meat (goulash, pot roast), deep fry chips
Information on acrylamides
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.
WARNING!
Sharp objects and abrasive cleaning agents will damage the appliance.
For your safety, do not clean the appliance with steam blasters or high-pressure cleaners.
Scratches or dark stains on the glass ceramic have no effect on how the appliance operates.
Removing the dirt:
1. –
Remove immediately: melting plastic, plastic foil, and food containing sugar. Use
a special glass ceramic scraper. Put the scraper on the glass ceramic surface at an
acute angle and slide the blade on the surface.
Care and cleaning
11