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Helpful hints and tips
Cookware
• The bottom of the cookware must be as thick and
flat as possible.
• Cookware made of enamelled steel and with aluminium
or copper bottoms can cause discoloration on glass
ceramic surface.
Energy saving
• If possible, always put the lids on the cookware.
• Put cookware on a cooking zone before you start
it.
Heat
setting
1
Keep cooked foods warm
1-2
Hollandaise sauce, melt: butter, chocolate, ge-
latine
1-2
Solidify: fluffy omelettes, baked eggs
3-4
Simmer rice and milkbased dishes, heating up
ready-cooked meals
4-5
Steam vegetables, fish, meat
5-6
Steam potatoes
5-6
Cook larger quantities of food, stews and soups 60-150
7-8
Gentle fry: escalope, veal cordon bleu, cutlets,
rissoles, sausages, liver, roux, eggs, pancakes,
doughnuts
8-9
Heavy fry, hash browns, loin steaks, steaks
10
Boil large quantities of water, cook pasta, sear meat (goulash, pot roast), deep fry chips
Information on acrylamides
Important! According to the newest scientific knowledge,
if you brown food (specially the one which contains
Care and cleaning
Clean the appliance after each use.
6
Use to:
• Stop the cooking zones before the end of the cooking
time to use residual heat.
• The bottom of pans and cooking zones must have the
same dimension.
Examples of cooking applications
The data in the table is for guidance only.
Time
as re-
Cover
quired
5-25 min
Mix occasionally
10-40
Cook with a lid on
min
25-50
Add at least twice as much liquid as rice,
min
stir milk dishes part way through
20-45
Add a few tablespoons of liquid
min
20-60
Use max. ¼ l water for 750 g of potatoes
min
Up to 3 l liquid plus ingredients
min
as re-
Turn halfway through
quired
5-15 min
Turn halfway through
starch), acrylamides can pose a health risk. Thus, we
recommend that you cook at the lowest temperatures and
do not brown food too much.
Always use cookware with clean bottom.
Hints