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8
Operation
The markings next to the knobs show you the position
of the particular cooking zone and the heat levels.
Turning on
Turn the appropriate knob left or right to the desired
heat level. The warning light lights up as soon as the
cooking zone is turned on.
Notes
‒ For cooking zones with an enlargement function,
you can only turn the knob to the left to turn them
on.
‒ The stove control unit turns the activated cooking
zones on and off. This is normal. The cooking
zones always heat at full power and are turned on
and off for longer or shor ter intervals, depending
on the heat level they are set for.
‒ Even on the highest cooking level the heating
elements will be switched on and off. This is
normal.
Turning off
Turn the appropriate knob to the 0 position. The
residual heat display lights up as long as the cooking
zone is too hot to be safely touched.
Note: For cooking zones with an enlargement
function, you cannot turn the knob directly to the left
to 0 position.
Enlargement function
Only for cooking zones that have an enlargement
function:
The size of the cooking zone can be
increased using the enlargement function.
To activate the enlargement function, turn the know to
the left past heat level 9 to the enlargement position
and then back to the desired heat level.
To turn it off, turn the knob to the 0 position. When
turning it back on, the enlargement function is off and
must be turned back on if required.
Note: : The knob cannot be turned directly to the left
to 0 position from the enlargement position.
Residual heat display
For your safety, the cooktop is equipped with an
individual residual heat display. It lights up as a red
dot for each cooking zone.
If he residual heat display is lit up, the cooking zone is
too hot to be safely touched.
Settings table
Switch to the highest heat level in order to reach the
desired temperature quickly. Then always switch back
to the desired heat level.
The setting ranges are the same for all cooking zones.
The values of the settings table only serve as
guidelines, since the type and condition of the dish,
as well as the size and contents of the pot may require
more or less heat.
Settings
range
Cooking method Examples
9 Parboiling Water
Browning Meat
Heating up Fat, fluids
Bringing to a boil Soups, sauces
Blanching Vegetables
8 - 6 Frying Meat, fist, potatoes
7 - 5 Browning Flour, onions
Roasting Almonds, breadcrumbs
Baking Pastries, egg dishes
Simmering in an
uncovered pot
Fluids
6 - 5 Rendering Bacon
Reducing Stock, sauces
5 - 4 Whipping Creams, sauces
Poaching in an
uncovered pot
Dumplings, boiled sau-
sages, soup vegetables,
soup meat, poached eggs
5 - 3 Simmering covered
with lid
Pasta, soups, sauces
Steaming Vegetables, potatoes, fish
Stewing Vegetables, fruit, fish
Braising Goulash, roulades, roasts,
vegetables
Thawing Frozen foods
3 - 1 Soaking Rice, beans, lentils, peas
Warming up, keep-
ing warm
Soups, stews, vegetables
in sauce
Melting Butter, chocolate
Letting set Egg dishes