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en Basic operation
8
2.
Select a heat setting on the control panel.
2 3 4 5
2 63 4 5
5.6 Changing heat settings
1.
Select the hotplate with .
2.
Select a heat setting on the control panel.
5.7 Switching off the hotplate
1.
Select the hotplate with .
2.
Select 0 on the control panel.
a If you have switched off a hotplate, the residual heat
indicator appears after approx. 10seconds.
Note:The hotplate last selected remains activated. You
can adjust the hotplate without selecting it again.
5.8 Recommended cooking settings
You can find an overview of different foods with appro-
priate power levels here.
The cooking time varies depending on the type, weight,
thickness and quality of the food. The ongoing power
level depends on the cookware used.
Cooking tips
¡ To bring food to the boil, use heat setting 9.
¡ Stir thick liquids occasionally.
¡ Food that needs to be seared quickly or that initially
loses a lot of liquid during frying should be fried in
small portions.
¡ Tips for saving energy when cooking. →Page5
Melting
Food Ongoing
cooking
setting
Ongoing
cooking
time in
minutes
Chocolate, cooking chocolate 1-1. -
Butter, honey, gelatine 1–2 -
Heating or keeping warm
Stew, e.g. lentil stew 1–2 -
Milk
1
1.-2. -
Sausages in water
1
3–4 -
1
Prepare the dish without the lid.
Defrosting and heating
Spinach, frozen 2.-3. 10–20
Goulash, frozen 2.-3. 20–30
Poaching or simmering
Dumplings
1, 2
4.-5. 20–30
Fish
1, 2
4–5 10–15
White sauce, e.g. béchamel 1–2 3–6
Whisked sauces, e.g. sauce
béarnaise or hollandaise
3–4 8–12
1
Bring the water to the boil with the lid on.
2
Continue to cook the dish without a lid.
Boiling, steaming or stewing
Rice with double the volume of
water
2–3 15–30
Rice pudding 1.-2. 35–45
Unpeeled boiled potatoes 4–5 25–30
Boiled potatoes 4–5 15–25
Pasta, noodles
1, 2
6–7 6–10
Stew, soup 3.-4. 15–60
Vegetables, fresh 2.-3. 10–20
Vegetables, frozen 3.-4. 10–20
Food in a pressure cooker 4–5 -
1
Bring the water to the boil with the lid on.
2
Continue to cook the dish without a lid.
Braising
Roulades 4–5 50–60
Pot roast 4–5 60–100
Goulash 2.-3. 50–60
Frying with little oil
Fry food without a lid.
Escalope, plain or breaded 6–7 6–10
Escalope, frozen 6–7 8–12
Chops, plain or breaded
1
6–7 8–12
Steak, 3cm thick 7–8 8–12
Patties, 3cm thick
1
4.-5. 30–40
Hamburgers, 2cm thick
1
6–7 10–20
Poultry breast, 2cm thick
1
5–6 10–20
Poultry breast, frozen
1
5–6 10–30
Fish or fish fillet, plain 5–6 8–20
Fish or fish fillet, breaded 6–7 8–20
Fish or fish fillet, breaded and
frozen, e.g. fish fingers
6–7 8–12
Scampi, prawns 7–8 4–10
Vegetables or mushrooms,
fresh, sautéing
7–8 10–20
Vegetables or meat in strips
cooked Asian-style
7.-8. 15–20
Stir fry, frozen 6–7 6–10
Pancakes 6–7 one by
one
Omelette 3.-4. one by
one
Fried eggs 5–6 3–6
1
Turn the dish several times.
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