User manual

Heat set-
ting
Cooking
method
Suitable for Period Tips/Hints
3-4 Steaming
Braising/
Stewing
Steaming vegetables, fish Brais-
ing meat
20-45 mins. With vegetables add only a
little liquid (a few table-
spoons)
4-5 Boiling Steaming potatoes 20-60 mins. Use only a little liquid, e. g.:
Max. ¼ l water for 750 g po-
tatoes
Cooking larger quantities of food,
stews and soups
60-150 mins. Up to 3 l liquid plus ingredi-
ents
6-7 Gentle frying Frying escalopes, veal cordon
bleu, cutlets, rissoles, sausages,
liver, roux, eggs, pancakes,
doughnuts
Steady frying Turn halfway through cook-
ing
7-8 Intensive fry-
ing
Hash browns, loin steaks, steaks,
Flädle pancakes for soup garnish
5-15 mins. per
pan
Turn halfway through cook-
ing
9-10 Boiling Sear-
ing Deep fry-
ing
Boiling large quantities of water, cooking pasta, searing meat (goulash, pot roast),
deep frying chips
Cleaning and Maintenance
CAUTION!
Risk of burns from residual heat.
CAUTION!
Sharp objects and abrasive cleaning materials
will damage the appliance. Clean with water
and washing up liquid.
CAUTION!
Residues from cleaning agents will damage the
appliance. Remove residues with water and
washing up liquid.
Clean the appliance thoroughly
after every use
1. Wipe the appliance with a damp cloth and
a little washing up liquid.
2. Dry the appliance using a clean cloth.
Removing deposits
1. Place the scraper on the glass ceramic
surface at an angle.
2. Remove residues by sliding the blade over
the surface.
3. Wipe the appliance with a damp cloth and
a little washing up liquid.
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