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Table of settings and tips
T a b l e o f s e t t i n g s a n d t i p s
Heat setting Cooking method
12
Heating
Blanching
10-12
Searing
Frying at high tem-
peratures
7-10
Simmering with the
lid open
6-8
Baking
Frying at medium
temperatures
4-6
Frying at low tem-
peratures
Warming
Deep-frying
Poaching with the
lid open
3-4
Defrosting
Braising
Stewing
2-4
Simmering with the
lid on
Simmer set-
Soaking
ting – up to 3
Simmer set-
Melting, keeping
ting
warm
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, clear soups
Vegetables
Meat, wok dishes/pan-
fried dishes
Meat, potatoes
Liquids, dough-based
foods
Flour-based food
Poultry, fish
Fried sausages, onions,
egg dishes
Vegetables, soups,
stews
Chips, pastries
Dumplings, boiled sau-
sages
Frozen food
Beef olives, joints
Vegetables
Soups, vegetables
Rice, rice pudding,
cereals
Chocolate, butter
Information and tips regarding
cookware
T he following information and tips have been provided
I n f o r m a t i o n a n d t i p s r e g a r d i n g c o o k w a r e
to help you save energy and avoid damaging your
cookware.
Suitable cooking vessels
Burner
Recommended
pan base diameter
Standard-output
200 - 240 mm
burner
High-output
240 - 280 mm
burner
Pans with a diameter of less than 90 mm or more
than 280 mm should not be used.If you do use larger
pans, these should not protrude beyond the edges of
the appliance.
Precautions for use
Table of settings and tips
Minimum pan
base diameter
90 mm
90 mm
Use pots or pans which
are the right size for
each burner.
Do not use small pots or
pans on large burners.
The flame should not
touch the sides of the
pot.
Do not use damaged
pots or pans, which do
not sit evenly on the
cooktoop, they may tip
over.
Only use pots or pans
with a thick, flat base.
Do not cook without
using a lid and make
sure the lid is properly
fitted. This wastes
energy.
Always centre the pot or
pan over the burner,
otherwise it could tip
over.
Do not place large pots
on the burners near the
control knobs. These
may get damaged by the
high temperatures.
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