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en Recommended settings for cooking
7.2 Using cookware
The selection and positioning of the cookware affects
the safety and energy efficiency of your appliance.
→ "Saving energy", Page 6
WARNING ‒ Risk of fire!
Flammable objects may ignite.
Maintain a distance of at least 50 mm between the
▶
cookware and flammable objects.
8 Recommended settings for cooking
You can use the control knobs on the appliance to set
the flame height incrementally to different power levels
from 1 to 9.
The cooking times and power levels may vary depend-
ing on the type of food, its weight and quality, on the
type of gas used, and on the material from which the
cookware is made.
Tips
¡ Cooking tips
– When cooking soups, creams, lentils or chick-
peas, add all of the ingredients to the cookware
at the same time.
– For pan-fried dishes, heat the oil up first. As soon
as you have started frying, keep the temperature
constant and adjust the power level as required.
When preparing several portions, wait until the
relevant temperature has been reached again.
Turn the food regularly.
¡ To reduce the cooking time:
– Use a pressure cooker to cook creams and
pulses. If you are using a pressure cooker, follow
the manufacturer's instructions.
– The water must be boiling before you add pasta,
rice or potatoes. Then adjust the power level in
order to continue boiling.
– Always use a lid when cooking rice and pota-
toes.
Power
Preparing meals
level
9
¡ Bringing water to the boil
¡ Baking in a bain-marie: Sponge, blanc-
mange, bread pudding.
¡ Frying at a high temperature: Asian
dishes.
10
Do not use deformed cookware. Only use cookware
with a thick, flat base.
¡ Deformed cookware is not stable on the hob and
may tip over.
Place the cookware right in the centre of the burner.
¡ The cookware may tip over if it is not placed in the
centre of the burner.
Place the cookware correctly on the pan supports.
¡ The cookware may tip over if you place it directly
on the burner.
Power
Preparing meals
level
7-9
¡ Starting the cooking process: Pasta,
soups, creams, paella, pulses, rice pud-
ding.
¡ Deep-fat frying in oil: Tempura veget-
ables, croquettes, chips, potato om-
elettes, escalope, frozen food, baked
items.
¡ Frying with a little oil: French omelette,
steak, well-done sirloin steak, stro-
gonoff.
¡ Frying, searing: Vegetables, meat.
4-6
¡ Continuing the cooking process: Pasta,
soups, creams, paella, pulses, rice pud-
ding.
¡ Deep frying with a little oil: Ham-
burgers, sausages, grilled salmon, ris-
soles.
¡ Stew, pot roast: Ragout, goulash, rata-
touille.
¡ Cooking at a medium temperature:
Cheese sauce, béchamel, carbonara,
Neapolitana sauce, blancmange,
crepes.
¡ Defrosting: Frozen food.
3-1
¡ Finishing cooking: Paella rice, pulses,
rice pudding.
¡ Steaming: Fish, vegetables.
¡ Heating and keeping warm: Ready-to-
eat meals.
1
Melting: Butter, chocolate, butter, gelatine,
honey, caramel.
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