Hotpoint HUI 612 K Operating Instructions Manual page 13

Using the Ceramic Hob
Maximum operating time in hours
Power level
1
2
3
4
5
6
7
8
9
Practical cooking advice
ª
Pressure cooking
Pressure cooker
•
Grilling
•
¶
Crêpes
¶
§
Fast thickening (liquid juices)
Boiling water (pasta, rice, vegetables)
Milk
§
S
Slow thickening (dense juices)
S
¢
Bain-marie cooking
¢
£
Low-flame cooking (stews)
™
™
¡
Chocolate sauce
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9
8
7
6
5
4
3
2
1
Frying
Boiling
Cooking on a high flame and browning
(roasts, steaks, escalopes, fish fillets,
fried eggs)
Pressure cooking after whistle
Reheating dishes
Keeping food hot
Technical description of the hob:
Cooking zone
Back Left
Back Right
Front Left
Front Right
Total power
The induction system is the quickest existing way of
cooking. Unlike traditional hotplates where the cooking
zone heats up, with the induction system heat is generated
directly inside pans which have ferromagnetic bases.
Key:
I = single induction cooking zone
B = booster: the power level of the cooking zone may be
boosted
GB
Power (W)
I 1200 - B1600
I 1500 - B 2000
I 1500 - B 2000
I 1200 - B1600
7200
13