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HOB - HELPFUL HINTS AND TIPS
WARNING!
Refer to "Safety information"
chapter.
COOKWARE
• The bottom of the cookware
must be as thick and flat as pos-
sible.
• Cookware made of enamelled
steel and with aluminium or
copper bottoms can cause the
colour to change on the glass-
ceramic surface.
ENERGY SAVING
• If it is possible, always put the
lids on the cookware.
• Put cookware on a cooking
zone before you start it.
• Deactivate the cooking zones
before the end of the cooking
time to use residual heat.
• The bottom of pans and cook-
ing zones must have the same
dimension.
THE EXAMPLES OF COOKING
APPLICATIONS
The data in the table is for guidance only.
Heat
set-
ting
Use to: Time Hints
1
Keep warm the food you cooked as re-
quired
Put a lid on a cookware
1-2 Hollandaise sauce, melt: butter,
chocolate, gelatine
5-25
min
Mix from time to time
1-2 Solidify: fluffy omelettes, baked
eggs
10-40
min
Cook with a lid on
2-3 Simmer rice and milkbased
dishes, heating up ready-cooked
meals
25-50
min
Add the minimum twice as
much liquid as rice, mix milk
dishes part procedure
through
3-4 Steam vegetables, fish, meat 20-45
min
Add some tablespoons of liq-
uid
4-5 Steam potatoes 20-60
min
Use max. ¼ l water for 750 g
of potatoes
4-5 Cook larger quantities of food,
stews and soups
60-150
min
Up to 3 l liquid plus ingredi-
ents
6-7 Gentle fry: escalope, veal cordon
bleu, cutlets, rissoles, sausages,
liver, roux, eggs, pancakes,
doughnuts
as nec-
essary
Turn halfway through
7-8 Heavy fry, hash browns, loin
steaks, steaks
5-15
min
Turn halfway through
9 Boil large quantities of water, cook pasta, sear meat (goulash, pot roast),
deep-fry chips
ENGLISH
13