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Idiomas disponibles
Settings table and tips
Cooking level
Cooking
method
'
Boiling
High heat
Searing
Heating
Boiling
Blanching
'
'
Roasting
From
to
Baking
Simmering in
open pot
Simmering
Boiling with
closed lid
Steaming
Stewing
Braising
'
Thawing
Low heat
Slow cooking
Reheating
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.
Preferably use the rear cooking zones to prepare meals,
that need longer to cook.
Preferably use the high output burners for brief
cooking, deep fat frying and searing of large quantities.
Examples
Water
Meat
Fat, liquids
Soup, sauce
Vegetables
Meat, fish, potatoes
Pancakes, egg dishes
Dumplings, sausages,
beef for making soup
Sweet sauces,
sauces
Soup, potatoes
Vegetables, fish
Vegetables, fruit, fish
Goulash, roasts, vege-
tables
Frozen foods
Rice, pulses
Soup, casserole, veg-
etables in a sauce
Cookware recommendations
The following tips can help you save energy and avoid
damage to your cookware.
Suitable cooking vessels
Burner
Pot base, recom-
mended diameter
Standard burner
200 - 240 mm
High output burner 240 - 280 mm
Pots with a diameter of less than 90 mm or more than
280 mm should not be used. When using large pots,
pay attention that the pot does not protrude over the
edge of the appliance.
Pot base, mini-
mum diameter
90 mm
90 mm
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