Heat setting Use to: Time
(min)
Hints
1 - 3 Hollandaise sauce, melt: but‐
ter, chocolate, gelatine.
5 - 25 Mix from time to time.
1 - 3 Solidify: fluffy omelettes,
baked eggs.
10 - 40 Cook with a lid on.
3 - 5 Simmer rice and milkbased
dishes, heating up ready-
cooked meals.
25 - 50 Add the minimum twice as
much liquid as rice, mix milk
dishes part procedure
through.
5 - 7 Steam vegetables, fish,
meat.
20 - 45 Add some tablespoons of
liquid.
7 - 9 Steam potatoes. 20 - 60 Use max. ¼ l water for 750 g
of potatoes.
7 - 9 Cook larger quantities of
food, stews and soups.
60 -
150
Up to 3 l liquid plus ingredi‐
ents.
9 - 12 Gentle fry: escalope, veal
cordon bleu, cutlets, rissoles,
sausages, liver, roux, eggs,
pancakes, doughnuts.
as nec‐
essary
Turn halfway through.
12 - 13 Heavy fry, hash browns, loin
steaks, steaks.
5 - 15 Turn halfway through.
14 Boil water, cook pasta, sear meat (goulash, pot roast), deep-fry chips.
Boil large quantities of water. Power function is activated.
5.5 Hints and Tips for
Hob²Hood function
When you operate the hob with the
function:
• Protect the hood panel from direct
sunlight.
• Do not spot halogen light on the hood
panel.
• Do not cover the hob panel.
• Do not interrupt the signal between
the hob and the hood (for example
with a hand or a cookware handle).
See the picture. Hood in the picture
is only exemplary.
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