Using the hob
Page EN-17
CAUTION!
Risk of burns!
If a power failure occurs, the residual
heat indicators will go out and may not
indicate the presence of residual heat!
■ Do not touch the cooking zones after
a power failure.
Tips for saving energy and for
cooking
Dial
posi-
tion
1)
Application Examples
1
Cooking on
low / Heating
Soaking rice
2-3
Cooking most
vegetables on
medium
For soups and
vegetables
4-5
Slight roasting/
Cooking on high
For breaded food
6-7 Normal roasting
For roast pota-
toes
8 Braising For braising
9
Browning and
parboiling
For pot roasts
and potatoes
1)
For smaller quantities, ½ level lower; for
larger quantities, ½ level higher.
– To sear and parboil food, always select the
highest setting.
– Once the pot boils and steam forms or the
steak is brown on both sides, switch to a
lower level; for larger pots and pans use
the setting “2”, otherwise setting “1” is suf-
ficient.
– Roasts weighing more than 1 kilogram are
best cooked in the oven.
– Use the right dishes and a little water/oil to
cook; this helps to preserve the vitamins.
– Use the residual heat of the cooking zones.
The heat is sufficient enough for 5 to 10
minutes, e.g. for soaking rice.
– When cooking, always leave the lid on the
saucepan wherever possible. Liquids can
be brought to the boil more quickly with the
lid on than without.
– Only ever use high-quality, new sauce-
pans and pans. They lie flat on the hob
and therefore conduct energy more easi-
ly than cookware with a warped or dented
base (please note in the chapter “The right
cookware”).
– Turn the level down quickly and continue to
cook at the lowest possible setting.
– Always use pressure cooking saucepans
whenever possible. This will halve the
cooking process and you will save a lot of
energy.
– Only use as much water as you really need
to cook the food. A lot of energy is required
to warm up water.
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