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Idiomas disponibles
Idiomas disponibles
Settings table and tips
Cooking level Cooking method
12
Heating
Blanching
Deep frying
10 - 12
Searing
Roasting at high
temperature
7 - 10
Boiling in open pot Liquids, pasta
6 - 8
Baking
Roasting at medium
temperature
4 - 5
Roasting at low tem-
perature
Thawing
4
Simmering in
open pot
Reheating
3 - 4
Braising
Stewing
2 - 4
Boiling with
closed lid
Simmering - 3 Slow cooking
Simmering
Melting, keeping
warm
10
Examples
Water, clear soup
Vegetables
French fries, pastries
Meat
Meat, potatoes
Pancakes
Poultry, fish
Sausages, onions,
egg dishes
Frozen foods
Dumplings, boiled
sausages
Vegetables, soup,
casserole
Rolled beef steaks,
roasts
Vegetables
Soup, vegetables
Rice, milk rice, cereal
Choccolate, butter
Tips for cooking and roasting
The values given in the settings table must be looked
upon as recommended values. The heat required
depends not only on the type and condition of the food,
but also the size and contents of the pot.
Due to the high performance of the cooktop, fat and oil
will heat up quickly. Never leave the cooktop
unattended, fat can ignite, food can burn.
Cooking in the wok
We recommend using a round-bottom wok. You can
order a high-quality wok pan as a special accessory
(WP 400 001).
Only use oil that is suitable for frying at high
temperatures, for example peanut oil.
Fry the food quickly on a high heat while stirring
continuosly. Vegetables should stay crispy.
Use a heat resistant, flat ladle with a long handle to stir
the food and take it out of the wok pan.
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