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.
•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.
Heat
setting
1
9
Use to: | Time | Hints |
Keep cooked foods warm | as re- | Cover |
| quired |
|
Hollandaise sauce, melt: butter, chocolate, ge- | Mix occasionally | |
latine |
|
|
Solidify: fluffy omelettes, baked eggs | Cook with a lid on | |
| min |
|
Simmer rice and milkbased dishes, heating up | Add at least twice as much liquid as rice, | |
min | stir milk dishes part way through | |
Steam vegetables, fish, meat | Add a few tablespoons of liquid | |
| min |
|
Steam potatoes | Use max. ¼ l water for 750 g of potatoes | |
| min |
|
Cook larger quantities of food, stews and soups | 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 | Turn halfway through |
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
starch), acrylamides can pose a health risk. Thus, we recommend that you cook at the lowest temperatures and do not brown food too much.
Care and cleaning
Clean the appliance after each use.
Always use cookware with clean bottom.
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