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Operating the appliance
en
Setting the heat setting
The hob must be switched on.
Touch the $ symbol to select the hotplate.
1.
‹ lights up in the heat setting display, ¬ lights up
under the heat setting display.
Select the required heat setting in the control panel.
2.
Changing the heat setting
Select the hotplate and set the desired heat setting in
the control panel.
Switching off the hotplate
Use the $ symbol to select the hotplate. Set the control
panel to 0. After about 10 seconds, the residual heat
indicator appears.
Notes
The last selected hotplate remains activated. You
■
can set the hotplate without selecting it again.
Hotplate temperature is regulated by the heat
■
switching on and off. The heat may also switch on
and off at the highest setting.
Table of cooking times
The following table provides some examples.
Cooking times and heat settings may vary depending
on the type of food, its weight and quality. Deviations
are therefore possible.
For bringing liquids to the boil, use heat setting 9.
Stir thick liquids occasionally.
Food that needs to be seared quickly or food which
loses a lot of liquid during initial frying is best seared in
several small portions.
Tips for energy-saving cooking can be found in the
Environmental protection section.~ Page 4
Melting
Chocolate coating
Butter, honey, gelatine
Heating and keeping warm
Stew (e.g. lentil stew)
* Ongoing cooking without a lid
** Without lid
*** Turn frequently
6
Ongoing
Ongoing cook-
cooking set-
ing time in min-
ting
utes
1-1.
-
1-2
-
1-2
-
Milk**
Heating sausages in water**
Defrosting and heating
Frozen spinach
Frozen goulash
Poaching, simmering
Dumplings
Fish
White sauces, e.g. béchamel
sauce
Whisked sauces, e.g. sauce Béar-
naise, hollandaise
Boiling, steaming, braising
Rice (with double the quantity of
water)
Rice pudding
Unpeeled boiled potatoes
Boiled potatoes
Pasta, noodles
Stew, soups
Vegetables
Frozen vegetables
Cooking in a pressure cooker
Braising
Roulades
Pot roast
Goulash
Frying with little oil**
Escalope, plain or breaded
Escalope, frozen
Chop, plain or breaded***
Steak (3 cm thick)
Hamburger, rissoles (3 cm
thick)***
Poultry breast (2 cm thick)***
Poultry breast, frozen***
Fish and fish fillet, plain
Fish and fish fillet, breaded
Fish and fish fillet, breaded and
frozen, e.g. fish fingers
Scampi and prawns
Sautéing vegetables, fresh mush-
rooms
* Ongoing cooking without a lid
** Without lid
*** Turn frequently
Ongoing
Ongoing cook-
cooking set-
ing time in min-
ting
utes
1.-2.
-
3-4
-
2.-3.
10-20 min
2.-3.
20-30 min
4.-5.*
20-30 min
4-5*
10-15 min
1-2
3-6 min
3-4
8-12 min
2-3
15-30 min
1.-2.
35-45 min
4-5
25-30 min
4-5
15-25 min
6-7*
6-10 min
3.-4.
15-60 min
2.-3.
10-20 min
3.-4.
10-20 min
4-5
-
4-5
50-60 min
4-5
60-100 min
2.-3.
50-60 min
6-7
6-10 min
6-7
8-12 min
6-7
8-12 min
7-8
8-12 min
4.-5.
30-40 min
5-6
10-20 min
5-6
10-30 min
5-6
8-20 min
6-7
8-20 min
6-7
8-12 min
7-8
4-10 min
7-8
10-20 min
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