Évaluations - 3, GPA: 4.3
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Facilité d'utilisation
Selecting the heat setting Heat setting Ring control knob Knob setting turn clockwise To increase 1 - 9 turn anti-clock- To reduce 9 - 1 wise switch off 0 1.When boiling water/searing food, select a high heat setting. 2.As soon as steam forms or the fat or oil is hot, set a lower heat setting. 3.To end the cooking process, turn to the Off position. To switch the outside ring on and off By switching the outside ring on or off, the effective heating surface can be matched to the size of the cookware. 3 Before the outside ring can be switched on, the inside ring must be switched on. Outside ring Ring switch Switch setting To switch on Turn clockwise, past a slight re- Z sistance, as far as it will go Turn anti-clockwise to the 1 - 9 desired heat setting 0 To switch off Turn to the Off position Tips on cooking and frying 3 Information about acrylamides According to the latest scientific research, intensive browning of food, especially in products containing starch, may present a health risk due to acrylamide. Therefore we recommend cooking at low temperatures and not browning foods too much. Cookware • You can recognise good cookware from the bottoms of the pans. The bottom should be as thick and flat as possible. • Cookware made of enamelled steel or with aluminium or copper bottoms can leave discolourations on the ceramic glass surface which are difficult or impossible to remove. Energy saving 2 Always place cookware on the cooking zone before it is switched on. 2 If possible, always place lids on the pans. 2 Switch cooking zones off before the end of the cooking time, to take advantage of residual heat. 2 Bottom of pans and cooking zones should be the same size. Examples of cooking applications The information given in the following table is for guidance only. Heat set- ting Cooking process suitable for Cook time Tips/Hints 0 Nachwarme, Off position 1 Keeping food warm Keeping cooked foods warm as required Cover 1-2 Melting Hollandaise sauce, melting butter, chocolate, gelatine 5-25 mins. Stir occasionally Solidify- ing Fluffy omelettes, baked eggs 10-40 mins. Cook with lid on 2-3 Simmer- ing Simmering rice and milk- based dishes Heating up ready-cooked meals 25-50 mins. Add at least twice as much liquid as rice, stir milk dishes part way through cooking 3-4 Steaming Braising Steaming vegetables, fish Braising meat 20-45 mins. With vegetables add only a little liquid (a few tablespoons) 4-5 Boiling Steaming potatoes 20-60 mins. Use only a little liquid, e. g.: max. . l water for 750 g of potatoes Cooking larger quantities of food, stews and soups 60-150 mins. Up to 3 l liquid plus ingredients 6-7 Gentle frying Frying escalope, veal cordon bleu, cutlets, rissoles, sausages, liver, roux, eggs, pancakes, doughnuts as required Turn halfway through cooking 7-8 Heavy frying Hash browns, loin steaks, steaks, Fladle (pancakes for garnishing soup) 5-15 mins. per pan Turn halfway through cooking 9 Boiling Searing Deep fry- ing Boiling large quantities of water, cooking pasta, searing meat (goulash, pot roast), deep frying chips Nachwarme, Off position 1 Keeping food warm Keeping cooked foods warm as required Cover 1-2 Melting Hollandaise sauce, melting butter, chocolate, gelatine 5-25 mins. Stir occasionally Solidify- ing Fluffy omelettes, baked eggs 10-40 mins. Cook with lid on 2-3 Simmer- ing Simmering rice and milk- based dishes Heating up ready-cooked meals 25-50 mins. Add at least twice as much liquid as rice, stir milk dishes part way through cooking 3-4 Steaming Braising Steaming vegetables, fish Braising meat 20-45 mins. With vegetables add only a little liquid (a few tablespoons) 4-5 Boiling Steaming potatoes 20-60 mins. Use only a little liquid, e. g.: max. . l water for 750 g of potatoes Cooking larger quantities of food, stews and soups 60-150 mins. Up to 3 l liquid plus ingredients 6-7 Gentle frying Frying escalope, veal cordon bleu, cutlets, rissoles, sausages, liver, roux, eggs, pancakes, doughnuts as required Turn halfway through cooking 7-8 Heavy frying Hash browns, loin steaks, steaks, Fladle (pancakes for garnishing soup) 5-15 mins. per pan Turn halfway through cooking 9 Boiling Searing Deep fry- ing Boiling large quantities of water, cooking pasta, searing meat (goulash, pot roast), deep frying chips Cleaning and care 1 Take care! Risk of burns from residual heat. 1 Important Sharp objects and abrasive cleaning materials will damage the appliance. Clean with water and washing up liquid. 1 Important Residues from cleaning agents will damage the appliance. Remove residues with water and washing up liquid. Cleaning the appliance after each use 1.Wipe the appliance with a damp cloth and a little washing up liquid. 2.Rub the appliance dry using a clean cloth. Removing deposits 1.Place the scraper on the glass ceramic surface at an angle. 2.Remove residues by sliding the blade over the surface. 3.Wipe the appliance with a damp cloth and a little washing up liquid. 4.Rub the appliance dry using a clean cl...
Ce manuel est également adapté pour les modèles :Hobs - CERAMIC HOB 6010 K (161.17 kb)
Hobs - CERAMIC HOB 6010 K (161.17 kb)
Hobs - CERAMIC HOB 6010 K (161.17 kb)