Zanussi ZVM64N Посібник користувача - Сторінка 6
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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 alumini-
um 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
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 60-150
6-7
Gentle fry: escalope, veal cordon bleu, cut-
lets, rissoles, sausages, liver, roux, eggs, pan-
cakes, doughnuts
7-8
Heavy fry, hash browns, loin steaks, steaks
9
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
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
contains starch), acrylamides can pose a health risk.
Thus, we recommend that you cook at the lowest
temperatures and do not brown food too much.
Hints