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Available languages
Food
Total
time in
Burner
min.
Frozen vegetables**
High-output
7-12
burner
Mini wok burner 7-12
Wok burner
5-10
Pizza (8 inch)
Wok burner
4-8
Mini wok burner 8-12
High-output
16-20
burner
Desserts
Rice pudding**
Standard-output
30-35
burner
Economy burner 40-45
Wok burner
35-40
Milk chocolate
Economy burner 10-14
Standard-output
16-20
burner
Crêpes (x 4)
Mini wok burner 8-13
High-output
17-22
burner
Wok burner
8-13
Bread pudding (in the bain marie)
High-output
25-30
burner
Wok burner
23-28
Mini wok burner 22-27
Custard**
High-output
3-8
burner
Standard-output
8-13
burner
Wok burner
3-8
Sponge cake (in bain marie)
High-output
35-40
burner
Wok burner
40-45
Mini wok burner 35-40
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.
Step 1
Step 2
˜
§ v
˜
§ v
* 9
7-12
š
* 9
7-12
š
* 9
5-10
š
1
4-8
™
1
8-12
™
1
16-20
™
8
9-11
4
›
*
œ
*
9
12-14
2
›
*
œ
*
7
11-13
1
›*
œ
*
* 1
10-14
Ÿ
* 1
16-20
Ÿ
* 7
1-3
* 6
š
š
* 7
1-3
* 5
š
š
* 7
1-3
* 4
š
š
9
10-12
6
£
¦
9
8-10
7
£
¦
8
10-12
6
£
¦
5
3-8
œ
*
5
8-13
œ
*
2
3-8
œ
*
9
35-40
œ
9
40-45
œ
9
35-40
œ
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.
2Cleaning and maintenance
21-24
C leaning
C l e a n i n g a n d m a i n t e n a n c e
Once the appliance is cool, use a sponge to clean it
28-31
with soap and water.
24-27
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.
7-10
Clean the burners and pan supports using soapy water
16-19
and scrub with a non-wire brush.
If the pan supports are fitted with rubber rests, ensure
7-10
that these are also cleaned. The rests may come loose
and the pan support may scratch the hob.
15-18
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.
15-18
After cleaning and drying the burners, make sure the
12-15
burner caps are correctly positioned on the diffuser.
Caution!
Do not remove the control elements 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.
Cleaning and maintenance
en
11
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