User manual

18
3 If the appliance has been wrongly operated, the visit from the service
technician or dealer may not take place free of charge, even during the
warranty period.
Disposal
2
Packaging material
The packaging materials are environmentally friendly and can be recy-
cled. The plastic components are identified by markings, e.g. >PE<,
>PS<, etc. Please dispose of the packaging materials in the appropriate
container at your local waste disposal facilities.
2 Old appliance
The symbol
W on the product or on its packaging indicates that this
product may not be treated as household waste. Instead it shall be
handed over to the applicable collection point for the recycling of elec-
trical and electronic equipment. By ensuring this product is disposed of
correctly, you will help prevent potential negative consequences for the
environment and human health, which could otherwise be caused by
inappropriate waste handling of this product. For more detailed infor-
mation about recycling of this product, please contact your local city
office, your household waste disposal service or the shop where you
purchased the product.
15
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 Off position
V
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.
¼ l water
for 750 g of potatoes
Cooking larger quantities
of food, stews and soups
60-150
mins.
Up to 3 l liquid plus in-
gredients
6-7
Gentle
frying
Frying escalope, veal cor-
don bleu, cutlets, rissoles,
sausages, liver, roux, eggs,
pancakes, doughnuts
as required
Turn halfway through
cooking
7-8
Heavy
frying
Hash browns, loin steaks,
steaks, Flädle (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