Helpful hints and tips, Care and cleaning, Cookware, Use to

Helpful hints and tips

• 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.

• If possible, always put the lids on the cookware.

•Put cookware on a cooking zone before you start it.

•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.

The data in the table is for guidance only.

setting

1-2

3-4

4-5

5-6

7-8

8-9

Use to:	Time	Hints
Keep cooked foods warm	as re-	Cover
	quired
Hollandaise sauce, melt: butter, chocolate, ge-	5-25 min	Mix occasionally
latine
Solidify: fluffy omelettes, baked eggs	10-40	Cook with a lid on
	min
Simmer rice and milkbased dishes, heating up	25-50	Add at least twice as much liquid as rice,
ready-cooked meals	min	stir milk dishes part way through
Steam vegetables, fish, meat	20-45	Add a few tablespoons of liquid
	min
Steam potatoes	20-60	Use max. ¼ l water for 750 g of potatoes
	min
Cook larger quantities of food, stews and soups	60-150	Up to 3 l liquid plus ingredients
	min
Gentle fry: escalope, veal cordon bleu, cutlets,	as re-	Turn halfway through
rissoles, sausages, liver, roux, eggs, pancakes,	quired
doughnuts
Heavy fry, hash browns, loin steaks, steaks	5-15 min	Turn halfway through

Boil large quantities of water, cook pasta, sear meat (goulash, pot roast), deep fry chips

Important! According to the newest scientific knowledge, if you brown food (specially the one which 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.

Clean the appliance after each use.

Always use cookware with clean bottom.