Zanussi ZEI6840FBV Manual do utilizador - Página 9

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Hea

Use to:

set-

ting

Keep warm the food you

cooked

1 - 2

Hollandaise sauce, melt: but-

ter, chocolate, gelatine

1 - 2

Solidify: fluffy omelettes,

baked eggs

2 - 3

Simmer rice and milkbased

dishes, heating up ready-

cooked meals

3 - 4

Steam vegetables, fish, meat

4 - 5

Steam potatoes

4 - 5

Cook larger quantities of food,

stews and soups

6 - 7

Gentle fry: escalope, veal cor-

don bleu, cutlets, rissoles,

sausages, liver, roux, eggs,

pancakes, 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. Power function is activated.

Care and cleaning

Clean the appliance after each use.

Always use cookware with clean bottom.

Scratches or dark stains on the glass-ce-

ramic cause no effect on how the appli-

ance operates.

To remove the dirt:

1. – Remove immediately: melted plastic,

plastic foil, and food with sugar. If not,

the dirt can cause damage to the appli-

ance. Use a special scraper for the

glass . Put the scraper on the glass sur-

www.zanussi.com

Time

as required

Put a lid on a cookware

5 - 25 min

Mix from time to time

10 - 40 min

Cook with a lid on

25 - 50 min

Add the minimum twice as

much liquid as rice, mix milk

dishes part procedure

through

20 - 45 min

Add some tablespoons of

liquid

20 - 60 min

Use max. ¼ l water for 750

g of potatoes

60 - 150 min

Up to 3 l liquid plus ingredi-

ents

as necessary

Turn halfway through

5 - 15 min

Turn halfway through

– Remove after the appliance is suf-

2. Clean the appliance with a moist cloth

and some detergent.

3. At the end rub the appliance dry with

a clean cloth.

Hints

face at an acute angle and move the

blade on the surface .

ficiently cool: limescale rings , water

rings, fat stains, shiny metallic discolor-

ations. Use a special cleaning agent for

glass ceramic or stainless steel.

Nominal pow-

er consump-

tion

3 %

3 – 5 %

5 – 10 %

10 – 15 %

15 – 21 %

31 – 45 %

45 – 64 %

100 %