Use and Care Manual
Table Of Contents
- Induction hob with integrated ventilation system
- en
- Table of contents
- 1 Safety
- 2 Avoiding material damage
- 3 Environmental protection and saving energy
- 4 Induction cooking
- 5 Familiarising yourself with your appliance
- 6 Operating modes
- 7 Before using for the first time
- 8 Basic operation
- 9 CombiZone
- 10 Move function
- 11 Time-setting options
- 12 PowerBoost
- 13 Childproof lock
- 14 Locking the control panel for cleaning
- 15 Individual safety switch-off
- 16 Basic settings
- 17 Energy consumption display
- 18 Cookware test
- 19 Power limitation
- 20 Cleaning and servicing
- 21 FAQs
- 22 Troubleshooting
- 23 Disposal
- 24 Customer Service
- 25 Test dishes
- 25.1 Melting the chocolate coating
- 25.2 Heating and keeping lentil stew warm
- 25.3 Heating and keeping lentil stew warm
- 25.4 Béchamel sauce
- 25.5 Cooking rice pudding with the lid on
- 25.6 Cooking rice pudding without a lid
- 25.7 Cooking rice
- 25.8 Roasting a pork loin
- 25.9 Preparing crêpes
- 25.10 Deep-fat frying frozen chips
en Basic operation
12
Melting
Chocolate, coatings 1-1. -
Butter, honey, gelatine 1-2 -
Heating and keeping warm
Stew, e.g. lentil stew 1.-2 -
Milk
1
1.-2. -
Boiled sausages
1
3-4 -
Defrosting and heating
Spinach, frozen 3-4 15-25
Goulash, frozen 3-4 35-55
Poaching, simmering
Potato dumplings
1
4.-5. 20-30
Fish
1
4-5 10-15
White sauces, e.g. Béchamel
sauce
1-2 3-6
Whisked sauces, e.g.
Béarnaise sauce, Hollandaise
sauce
3-4 8-12
Boiling, steaming, braising
Rice, with double the volume of
water
2.-3. 15-30
Rice pudding
2
2-3 30-40
Unpeeled boiled potatoes 4.-5. 25-35
Boiled potatoes 4.-5. 15-30
Pasta
1
6-7 6-10
Stew 3.-4. 120-
180
Soups 3.-4. 15-60
Vegetables 2.-3. 10-20
Vegetables, frozen 3.-4. 7-20
Stew in a pressure cooker 4.-5. -
Stewing
Rolled roasting joint 4-5 50-65
Pot-roasting 4-5 60-100
Goulash
2
3-4 50-60
Braising/frying with a small
amount of fat
1
Escalope, plain or breaded 6-7 6-10
Escalope, frozen 6-7 6-12
Chop, plain or breaded
3
6-7 8-12
Steak, 3 cm thick 7-8 8-12
Poultry breast, 2cm thick
3
5-6 10-20
Poultry breast, frozen 5-6 10-30
Patties, 3cm thick
3
4.-5. 20-30
Hamburgers, 2cm thick
3
6-7 10-20
Fish and fish fillet, plain 5-6 8-20
Fish and fish fillet, breaded 6-7 8-20
Fish, breaded and frozen, e.g.
fish fingers
6-7 8-15
1
Without lid
2
Preheat to power level 8-8.
3
Turn frequently
Prawns and scampi 7-8 4-10
Sautéing fresh vegetables and
mushrooms
7-8 10-20
Stir-fry, vegetables, meat cut in
strips Asian-style
7-8 15-20
Frozen dishes, e.g. stir-fries 6-7 6-10
Pancakes, cooked one after the
other
6.-7. -
Omelette, cooked one after the
other
3.-4. 3-10
Fried eggs 5-6 3-6
Deep-frying, 150–200g per
portion in 1–2l oil, deep-fat
fried in portions
1
Frozen products, e.g. chips,
chicken nuggets
8-9 -
Croquettes, frozen 7-8 -
Meat, e.g. chicken portions 6-7 -
Fish, breaded or battered 6-7 -
Vegetables, mushrooms,
breaded, beer-battered or tem-
pura
6-7 -
Small baked items, e.g. dough-
nuts, battered fruit
4-5 -
1
Without lid
2
Preheat to power level 8-8.
3
Turn frequently
8.4 Manual ventilation control
You can control the ventilation setting manually.
Note:Using tall items of cookware may prevent the ex-
traction system from working at optimum power. You
can improve the extraction power by placing the lid on
the cookware at an angle.
Activating the manual ventilation control
1.
Touch .
The ventilation system starts at the preset perform-
ance level.
2.
Within the next 10seconds, select the required per-
formance level in the settings area.
The set performance level lights up.
3.
Touch to confirm the setting.
a The ventilation system is activated.
Changing or deactivating manual ventilation
control
1.
Touch .
2.
Select the required performance level in the settings
area or set it to .
8.5 Intensive ventilation setting
The ventilation system has two intensive modes. If you
activate the intensive settings, the ventilation system
works at maximum output for a short time.
Activating the intensive ventilation setting
1.
Touch .
2.
Select the required intensive setting: