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5
Basic operation
5.1 Switching the hob on or off
You can switch the hob on and off with the hotplate
switch.
When the hob is switched on, the heat setting display
lights up.
5.2 Setting the hotplates
You can use the hotplate control to adjust the heat out-
put of the hotplate.
Heat setting
1
Lowest setting
9
Highest setting
.
Every heat setting has an intermediate
setting, e.g. 4. .
5.3 Recommended cooking settings
You can find an overview of different foods with appro-
priate heat settings here.
The cooking time will vary depending on the type,
weight, thickness and quality of the food. The ongoing
cooking setting 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." → Page 5
Melting
Food
Chocolate, cooking chocolate
Butter, honey, gelatine
Heating or keeping warm
Stew, e.g. lentil stew
1
Milk
1
Sausages in water
1
Prepare the dish without the lid.
Defrosting and heating
Spinach, frozen
Goulash, frozen
Poaching or simmering
1, 2
Dumplings
1, 2
Fish
1
Bring the water to the boil with the lid on.
2
Continue to cook the dish without a lid.
Ongoing
Ongoing
cooking
cooking
setting
time in
minutes
1-1.
-
1-2
-
1-2
-
1.-2.
-
3-4
-
2.-3.
10-20
2.-3.
20-30
4.-5.
20-30
4-5
10-15
White sauce, e.g. béchamel
Whisked sauces, e.g. sauce
béarnaise or hollandaise
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
Rice pudding
Unpeeled boiled potatoes
Boiled potatoes
1, 2
Pasta, noodles
Stew, soup
Vegetables, fresh
Vegetables, frozen
Food in a pressure cooker
1
Bring the water to the boil with the lid on.
2
Continue to cook the dish without a lid.
Braising
Beef olives
Pot-roasting
Goulash
Frying with little oil
Fry food without a lid.
Escalope, plain or breaded
Escalope, frozen
Chops, plain or breaded
Steak, 3 cm thick
1
Patties, 3 cm thick
Hamburgers, 2 cm thick
Poultry breast, 2 cm thick
1
Poultry breast, frozen
Fish or fish fillet, plain
Fish or fish fillet, breaded
Fish or fish fillet, breaded and
frozen, e.g. fish fingers
Scampi, prawns
Vegetables or mushrooms,
fresh, sautéing
Vegetables or meat in strips
cooked Asian-style
Stir fry, frozen
Pancakes
Omelette
Fried eggs
1
Turn the dish several times.
Basic operation en
1-2
3-6
3-4
8-12
2-3
15-30
1.-2.
35-45
4-5
25-30
4-5
15-20
6-7
6-10
3.-4.
15-60
2.-3.
10-20
3.-4.
10-20
4-5
-
4-5
50-60
4-5
60-100
2.-3.
50-60
6-7
6-10
6-7
8-12
1
6-7
8-12
7-8
8-12
4.-5.
30-40
1
6-7
10-20
1
5-6
10-20
5-6
10-20
5-6
8-20
6-7
8-20
6-7
8-12
7-8
4-10
7-8
10-20
7.-8.
15-20
6-7
6-10
6-7
one by
one
3.-4.
one by
one
5-6
3-6
7
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