Operation Manual

60
Examples of cooking power setting
(the values below are indicative)
Melting
Reheating
Simmering
Defrosting
Steam
Water
Medium cooking
Simmering
Cooking
Frying, roosting
Boiling water
Frying, roosting
Boiling water
1 - 2
2 - 3
3 - 4
4 - 5
6 - 7
7 - 8
9
P
Sauces, butter, chocolate, gelatine
Dishes prepared beforehand
Rice, pudding, sugar syrup
Dried vegetables, sh, frozen products
Vegetables, sh, meat
Steamed potatoes, soups, pasta,
fresh vegetables
Meat, lever, eggs, sausages
Goulash, roulade, tripe
Potatoes, fritters, wafers
Steaks, omelettes, fried dishes
Water
scallops, steaks
Boiling signicant quantities of water
Switch-off the appliance before cleaning.
• Remove light marks with a damp cloth
with washing up liquid diluted in a little wa-
ter. Then rinse with cold water and dry the
surface thoroughly.
• Highly corrosive or abrasive detergents and
cleaning equipment likely to cause scratches
must be absolutely avoided.
• Do not ever use any steam-driven or pres-
sure appliance.
• Do not use any object that may scratch the
ceramic glass.
• Ensure that the pan is dry and clean. Ensure
that there are no grains of dust on your ce-
ramic hob or on the pan. Sliding rough sauce-
pans will scratch the surface.
• Spillages of sugar, jam, jelly, etc. must be re-
moved immediately. You will thus prevent the
surface being damaged.
Maintenance and cleaning