Loading ...
Loading ...
Loading ...
en Settings table and tips
10
Cooking tips
■ Use a pressure cooker to cook creamy soups and
pulses. This significantly reduces the cooking time. If
you are using a pressure cooker, follow the
manufacturer's instructions. Add all of the
ingredients at the start.
■ Always use a lid when cooking potatoes and rice.
This significantly reduces the cooking time. The
water must be boiling before you add pasta, rice or
potatoes. Then adjust the heat setting to continue
boiling.
■ For pan-cooked dishes, heat the oil up first. As soon
as you have started the frying, keep the pan at a
constant temperature by adjusting the heating
setting as required. When preparing several
portions, wait until the relevant temperature has
been reached again. Turn the food regularly.
■ When cooking soups, cream, lentils or chickpeas,
add all of the ingredients to the cookware at the
same time.
Boiled sausages (12 pcs)
Standard-output
burner
8-13 › 9 8-13
High-output
burner
7-12 › 7 7-12
Beefburger (4 pcs., 1 cm thick, 110 g)
High-output
burner
4-9 š* 9 1-3 š* 7 3-6
Standard-output
burner
5-10 š* 9 1-3 š* 8 4-7
Heat baked beans and keep them warm (use the simmer plate)
Standard-output
burner
20-22 › 6 5-7 œ 1 15
Pizza (20 cm)
High-output
burner
16-20 ™ 1 16-20
Standard-output
burner
20-25 ™ 1 20-25
Desserts
Rice pudding in accordance with DIN 3360-12* (use the simmer
plate)
Standard-output
burner
62-67 ›** 8 27-32 œ 2 35
Rice pudding**
Standard-output
burner
30-35 ›* 8 9-11 œ* 4 21-24
Economy burner 40-45 ›* 9 12-14 œ* 2 28-31
Melt chocolate in accordance with EN 60350-2 (use the simmer plate)
Economy burner 34-38 Ÿ* 1 34-38
Standard-output
burner
20-24 Ÿ* 1 20-24
Pancakes (8 pcs)
Standard-output
burner
17-22 š* 8 3-5 š* 5 50 s/
side
High-output
burner
20-25 š* 6 4-6 š* 4 60 s/
side
Bread pudding (in the bain marie)
High-output
burner
25-30 £ 9 10-12 ¦ 6 15-18
Standard-output
burner
27-32 £ 9 10-12 ¦ 7 17-20
Custard**
High-output
burner
3-8 œ* 5 3-8
Standard-output
burner
8-13 œ* 5 8-13
Sponge (in the bain marie)
High-output
burner
35-40 › 9 35-40
Standard-output
burner
45-50 › 9 45-50
Meal Total
time in
min.
Step 1 Step 2
Burner ˜ § v ˜ § v
Cleaning and maintenance en
11
Cooking table for electric hotplate
For bringing liquids to the boil, use heat setting 9.
2Cleaning and maintenance
Cl eani ng and mai nt enanc e
Cleaning
Once the appliance is cool, use a sponge to clean it
with soap and water.
After each use, clean the surface of the respective
burner parts once they have cooled down. If any
residue is left (baked-on food, drops of grease etc.),
however little, it will become stuck to the surface and
more difficult to remove later. The holes and grooves
must be clean for the flame to ignite properly.
The movement of some pans may leave metal residue
on the pan supports.
Clean the burners and pan supports using soapy water
and scrub with a non-wire brush.
Alternatively, the pan supports can be put in the
dishwasher. Use the dishwasher manufacturer's
recommended detergent. If the pan supports are very
dirty, they should be cleaned previously.
Do not put the burner caps in the dishwasher.
If the pan supports are fitted with rubber rests, ensure
that these are also cleaned. The rests may come loose
and the pan support may scratch the hob.
Always dry the burners and pan supports completely.
Water droplets or damp patches on the hob at the start
of cooking may damage the enamel.
After cleaning and drying the burners, make sure the
burner caps are correctly positioned on the diffuser.
Caution!
■ Do not remove the control knobs when cleaning the
appliance. The appliance may be damaged if
moisture finds its way inside.
■ Do not use steam cleaners. This could damage the
hob.
■ Never use abrasive products, steel scourers, sharp
implements, knives, etc. to remove bits of hardened
food from the hob.
■ Do not use knives, scrapers or similar implements to
clean the point where the glass meets the burner
trims, the metal frames or the glass/aluminium
panels, if fitted.
■ Do not put the burner components in the dishwasher.
Maintenance
Always clean off any liquid as soon as it is spilt. This will
prevent food remains from sticking to the hob surface
and you will save yourself any unnecessary effort.
Never slide pans across the glass surface, as you may
scratch it. In addition, try not to drop heavy or sharp
objects on the glass. Never strike any part of the hob.
Grains of sand that may come from cleaning fruits and
vegetables will scratch the glass surface.
Melted sugar, or foods which contain a lot of sugar
which may have spilt, should be cleaned off the hob
immediately, using the glass scraper.
Avoid spilling salt on the surface of the electric hob.
To clean the burner, we recommend regularly using the
cleaning agent (with the article number 311859), which
is available from our after-sales service.
Ongoing
cooking set-
ting
Ongoing
cooking time
in minutes
Soups, creamy soups
Stew, soups 3-4 15-60
Pasta and rice
Rice 3 15-30
Pasta 5* 6-10
Vegetables and pulses
Unpeeled boiled potatoes 3-4 25-30
Boiled potatoes 3-4 15-25
Potato dumplings 3-4* 20-30
Sauces
Béchamel sauce 1 3-6
Fish
Steamed fish 3* 10-15
Roman-style hake** 4-5 8-20
Meat
Goulash 3-4 50-60
Pot roast 3-4 60-100
Roulades 3-4 50-60
Steak (3 cm thick)** 7-8 8-12
Chop, plain or breaded** 6-7 8-12
Escalope, plain or breaded 6-7 6-10
Convenience products
Vegetables, frozen 3-4 10-20
Fish fingers, frozen 6-7 8-12
Sautéing vegetables 6-7 6-10
Desserts
Crêpes 5-6 -
Melting chocolate 1 -
* Ongoing cooking without the lid
** Without lid
Loading ...
Loading ...
Loading ...