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ENGLISH

Heat setting

1 - 2

Hollandaise sauce, melt: butter,

chocolate, gelatine.

1 - 2

Solidify: fluffy omelettes, baked

eggs.

2 - 3

Simmer rice and milk-based

dishes, heat up ready-cooked

meals.

3 - 4

Stew vegetables, fish, meat.

4 - 5

Steam potatoes and other veg‐

etables.

4 - 5

Cook larger quantities of food,

stews and soups.

6 - 7

Gentle fry: escalope, veal cor‐

don bleu, cutlets, rissoles, saus‐

ages, liver, roux, eggs, pan‐

cakes, doughnuts.

7 - 8

Heavy fry, hash browns, loin

steaks, steaks.

Boil water, cook pasta, sear meat (goulash, pot roast), deep-fry chips.

Boil large quantities of water. Booster is activated.

The data in the table is for

guidance only.

Cookware guidance

Warning! Refer to Safety

chapters.

What pots to use

Only use cookware which is suitable for

induction hobs. The cookware must be made

of a ferromagnetic material, such as:

Use to:

Time

(min)

5 - 25

Mix from time to time.

10 - 40

Cook with a lid on.

25 - 50

Add at least twice as much liq‐

uid as rice, mix milk dishes

halfway through the proce‐

dure.

20 - 45

Add a few tablespoons of wa‐

ter. Check the water amount

during the process.

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.

60 - 150

Up to 3 l of liquid plus ingredi‐

ents.

as nec‐

Turn over when needed.

essary

5 - 15

Turn over when needed.

• cast iron;

• enamelled steel;

• carbon steel;

• stainless steel (most types);

• aluminium with ferromagnetic coating or

a ferromagnetic plate.

To determine if a pot or pan is suitable,

check for the symbol

Hints

(usually stamped on