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Heat
Cooking proc-
setting
ess
0
Keeping food
warm
1
1-2
Melting
1 - 2
Solidifying
2-3
Simmering on low
heat
3-4
Steaming
Braising
4-5
Boiling
4-5
Boiling
6-7
Gentle frying
7-8
Heavy frying
9
Boiling Searing
Deep frying
The power function is suitable for heating
large quantities of liquid.
Cleaning and care
Warning! Sharp objects and abrasive
cleaning agents can damage the
appliance by scratching the glass
surface, which may result in shattering of
glass. Clean the appliance and remove
the residues with water and washing up
liquid after each use. Remove also
remnants of cleaning agents!
suitable for
Off position
Keeping cooked foods
as required
warm
Hollandaise sauce, melt-
5-25 mins.
ing butter, chocolate,
gelatine
Fluffy omelettes, baked
10-40 mins.
eggs
Simmering rice and milk-
25-50 mins.
based dishes
Heating up ready-
cooked meals
Steaming vegetables,
20-45 mins.
fish
Braising meat
Steaming potatoes
20-60 mins.
Cooking larger quanti-
60-150 mins.
ties of food, stews and
soups
Frying escalope, veal
Steady frying
cordon bleu, cutlets, ris-
soles, sausages, liver,
roux, eggs, pancakes,
doughnuts
Hash browns, loin
5-15 mins. per
steaks, steaks, Flädle
pan
(pancakes for garnishing
soup)
Boiling large quantities of water, cooking pasta, searing meat (gou-
lash, pot roast), deep frying chips
Scratches or dark stains on the glass
ceramic that cannot be removed do not
affect the functioning of the appliance.
Cleaning the appliance after each use
1. Food containing sugar, plastics, tin foil
residues should be removed at once us-
ing a scraper. Place a scraper on the
glass ceramic surface at an angle and re-
move residues by sliding the blade over
cleaning and care electrolux
Cook time
Tips/Hints
Cover
Stir occasionally
Cook with lid on
Add at least twice as
much liquid as rice, stir
milk dishes part way
through cooking
With vegetables add
only a little liquid (a few
tablespoons)
Use only a little liquid, e.
g.: max. ¼ l water for
750 g of potatoes
Up to 3 l liquid plus in-
gredients
Turn halfway through
cooking
Turn halfway through
cooking
11
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