6. HINTS AND TIPS
WARNING!
Refer to Safety chapters.
6.1 Cookware
• To prevent overheating and improve the
performance of the zones, the cookware
must be as thick and flat as possible.
• Ensure cookware bases are clean and dry
before placing on the hob surface.
• Always be careful no to slide or rub the
cookware on the edges and corners of the
glass as it may chip or damage the glass
surface.
Cookware made of enamelled steel and
with aluminium or copper bottoms can
cause a colour change on the glass-
ceramic surface.
6.2 Simplified cooking guide
The data in the table is for guidance only.
Heat setting Use to: Time
(min)
Hints
- 1
Keep cooked food warm. as neces‐
sary
Put a lid on the cookware.
1 - 2. Hollandaise sauce; melt: butter, choco‐
late, gelatine.
5 - 25 Mix from time to time.
2. Solidify: fluffy omelettes, baked eggs. 10 - 40 Cook with a lid on.
2. - 3. Simmer rice and milk-based dishes,
heat up ready-cooked meals.
25 - 50 Add at least twice as much liquid as
rice, mix milk dishes halfway through
the procedure.
3. - 4. Stew vegetables, fish, meat. 20 - 45 Add a few tablespoons of water.
Check the water amount during the
process.
4. - 5. Steam potatoes and other vegetables. 20 - 60 Cover the bottom of the pot with 1-2
cm of water. Check the water level
during the process. Keep the lid on the
pot.
4. - 5. Cook larger quantities of food, stews
and soups.
60 - 150 Up to 3 l of liquid plus ingredients.
5. - 7 Gentle fry: escalope, veal cordon bleu,
cutlets, rissoles, sausages, liver, roux,
eggs, pancakes, doughnuts.
as neces‐
sary
Turn over when needed.
7 - 8 Heavy fry, hash browns, loin steaks,
steaks.
5 - 15 Turn over when needed.
9 Boil water, cook pasta, sear meat (goulash, pot roast), deep-fry chips.
12 ENGLISH
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