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The bottom of the cookware
must be as thick and flat as
possible.
Ensure pan bases are clean
and dry before placing on
the hob surface.
Do not use cookware on the
ceramic hob with bases with
pronounced edges or ridges,
e.g. cast iron pans. These
could scratch or scour the
hob surface permanently.
Cookware made of
enamelled steel and with
aluminium or copper
bottoms can cause a colour
change on the glass-ceramic
surface.
Heat setting
Use to:
Keep cooked food warm.
- 1
1 - 2
Hollandaise sauce, melt: but‐
ter, chocolate, gelatine.
1 - 2
Solidify: fluffy omelettes, baked
eggs.
2 - 3
Simmer rice and milkbased
dishes, heat up ready-cooked
meals.
3 - 4
Steam vegetables, fish, meat.
4 - 5
Steam potatoes.
4 - 5
Cook larger quantities of food,
stews and soups.
6 - 7
Gentle fry: escalope, veal cor‐
don bleu, cutlets, rissoles,
sausages, liver, roux, eggs,
pancakes, doughnuts.
7 - 8
Heavy fry, hash browns, loin
steaks, steaks.
To save energy and ensure that the hob
operates properly the cookware bottom
must have a suitable minimum diameter
(at least the same as the zone diameter).
7.2 Examples of cooking
applications
The data in the table is for
guidance only.
Time
Hints
(min)
as nec‐
Put a lid on the cookware.
essary
5 - 25
Mix from time to time.
10 - 40
Cook with a lid on.
25 - 50
Add at least twice as much liq‐
uid as rice, mix milk dishes
halfway through the proce‐
dure.
20 - 45
Add a couple of tablespoons
of liquid.
20 - 60
Use max. ¼ l of water for 750
g of potatoes.
60 - 150 Up to 3 l of liquid plus ingredi‐
ents.
as nec‐
Turn halfway through.
essary
5 - 15
Turn halfway through.
ENGLISH
13
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