Operation Manual
Table Of Contents
- [en] Instruction manual
- Table of contents
- [en] Instruction manual
- ( Important safety information 5
- ] Causes of damage 6
- 7 Environmental protection 7
- f Induction cooking 7
- * Getting to know your appliance 9
- 1 Operating the appliance 10
- w CombiZone function 13
- u Move function 13
- O Time-setting options 14
- v PowerBoost function 15
- A Childproof lock 16
- k Wipe protection 16
- b Automatic safety cut-out 16
- Q Basic settings 17
- [ Energy consumption indicator 18
- t Cookware check 19
- D Cleaning 19
- { Frequently Asked Questions (FAQ) 20
- 3 Trouble shooting 21
- 4 Customer service 22
- E Test dishes 23
- 8 Intended use
- ( Important safety information
- ] Causes of damage
- 7 Environmental protection
- f Induction cooking
- * Getting to know your appliance
- 1 Operating the appliance
- w CombiZone function
- u Move function
- O Time-setting options
- v PowerBoost function
- A Childproof lock
- k Wipe protection
- b Automatic safety cut-out
- Q Basic settings
- [ Energy consumption indicator
- t Cookware check
- Cookware check
- 1. With the cookware still cold, fill it with approx. 200 ml of water and place it on the centre of the hotplate with the diameter that most closely matches that of the base of the cookware.
- 2. Go to the basic settings and select the ™‚ƒ setting.
- 3. Touch the settings range. A will flash on the hotplate display.
- Result
- Notes
- D Cleaning
- { Frequently Asked Questions (FAQ)
- 3 Trouble shooting
- 4 Customer service
- E Test dishes
- [en] Instruction manual
Operating the appliance en
11
Cooking table
The table shows which heat setting is suitable for each
type of food. The cooking time may vary depending on
the type, weight, thickness and quality of the food.
Heat setting Cooking time
(mins)
Melting
Chocolate coating 1 - 1. -
Butter, honey, gelatine 1 - 2 -
Heating and keeping warm
Stew, e.g. lentil stew 1. - 2 -
Milk* 1. - 2. -
Heating sausages in water* 3 - 4 -
Defrosting and heating
Spinach, frozen 3 - 4 15 - 25
Goulash, frozen 3 - 4 35 - 55
Poaching, simmering
Potato dumplings* 4. - 5. 20 - 30
Fish* 4 - 5 10 - 15
White sauces, e.g. Béchamel sauce 1 - 2 3 - 6
Whisked sauces, e.g. sauce béarnaise, hollandaise 3 - 4 8 - 12
Boiling, steaming, braising
Rice (with double the volume of water) 2. - 3. 15 - 30
Rice pudding*** 2 - 3 30 - 40
Unpeeled boiled potatoes 4. - 5. 25 - 35
Boiled potatoes 4. - 5. 15 - 30
Pasta, noodles* 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
Cooking in a pressure cooker 4. - 5. -
Braising
Roulades 4 - 5 50 - 65
Pot roast 4 - 5 60 - 100
Goulash*** 3 - 4 50 - 60
* Without lid
** Turn several times
*** Preheat to heat setting 8 - 8.