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en Ventilation control
¡ Some items of cookware may reach high temperat-
ures while the food is cooking. You should therefore
use oven gloves.
¡ You can find recommendations for energy-efficient
cooking under
→ "Saving energy", Page 5
Cooking recommendations
The table shows which power level (
which food. The cooking time (
pending on the type, weight, thickness and quality of
the food.
Melting
Chocolate, cooking chocolate
Butter, honey, gelatine
Heating and keeping warm
Stew, e.g. lentil stew
1
Milk
1
Boiled sausages
Defrosting and heating
Spinach, frozen
Goulash, frozen
Poaching, simmering
1
Potato dumplings
1
Fish
White sauces, e.g. Béchamel
sauce
Whisked sauces, e.g.
Béarnaise sauce, Hollandaise
sauce
Boiling, steaming, braising
Rice, with double the volume of
water
2
Rice pudding
Potatoes boiled in their skin
Boiled potatoes
1
Pasta
Stew
Soups
Vegetables
Vegetables, frozen
Stew in a pressure cooker
Without lid
1
2
Preheat to power level 8 - 8.
Ventilation control
9 Ventilation control
You can use the hood control to control the highly effi-
cient air extraction system that is integrated in the
cooking surface.
9.1 Manual ventilation control
You can control the ventilation setting manually.
10
) is suitable for
) may vary de-
1 - 1.
-
1 - 2
-
1. - 2
-
1. - 2.
-
3 - 4
-
3 - 4
15 - 25
3 - 4
35 - 55
4. - 5.
20 - 30
4 - 5
10 - 15
1 - 2
3 - 6
3 - 4
8 - 12
2. - 3.
15 - 30
2 - 3
30 - 40
4. - 5.
25 - 35
4. - 5.
15 - 30
6 - 7
6 - 10
3. - 4.
120 -
180
3. - 4.
15 - 60
2. - 3.
10 - 20
3. - 4.
7 - 20
4. - 5.
-
Braising
Rolled roasting joint
Pot roast
2
Goulash
Braising/frying with a small
1
amount of fat
Escalope, plain or breaded
Escalope, frozen
Chops, plain or breaded
Steak (3 cm thick)
Poultry breast, 2 cm thick
Poultry breast, frozen
Rissoles (3 cm thick)
Hamburgers (2 cm thick)
Fish and fish fillet, plain
Fish and fish fillet, breaded
Fish, breaded and frozen, e.g.
fish fingers
Prawns and scampi
Sautéing fresh vegetables and
mushrooms
Stir-fry, vegetables, meat cut in
strips Asian-style
Frozen dishes, e.g. stir-fries
Pancakes, cooked one after the
other
Omelette (cooked one after the
other)
Fried eggs in oil
Deep-frying, 150–200 g per
portion in 1–2 l oil, deep-fat
1
fried in portions
Frozen products, e.g. chips,
chicken nuggets
Croquettes, frozen
Meat, e.g. chicken portions
Fish, breaded or battered
Vegetables, mushrooms,
breaded, beer-battered or tem-
pura
Small baked items, e.g. dough-
nuts, battered fruit
Without lid
1
Preheat to power level 8 - 8.
2
Note: Using tall items of cookware may prevent the ex-
traction system from working at optimum power. You
can improve the extraction power by placing the lid on
the cookware at an angle.
Activating the manual ventilation control
Touch
.
1.
4 - 5
50 - 65
4 - 5
60 - 100
3 - 4
50 - 60
6 - 7
6 - 10
6 - 7
6 - 12
6 - 7
8 - 12
7 - 8
8 - 12
5 - 6
10 - 20
5 - 6
10 - 30
4. - 5.
20 - 30
6 - 7
10 - 20
5 - 6
8 - 20
6 - 7
8 - 20
6 - 7
8 - 15
7 - 8
4 - 10
7 - 8
10 - 20
7 - 8
15 - 20
6 - 7
6 - 10
6. - 7.
-
3. - 4.
3 - 10
5 - 6
3 - 6
8 - 9
-
7 - 8
-
6 - 7
-
6 - 7
-
6 - 7
-
4 - 5
-
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