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This feature prevents the cooker from being unintentionally switched on, e.g. by children. . Important: Separate operating instructions are enclosed with the hob. These operating instructions contain important information concerning operation of the hob. Please read thoroughly before using the hob for the first time. . The switches are retractable. . To engage and disengage, depress the switch. rear left rear right front leftfront right . The selected heat setting is displayed above the switches. . The hotplates can be set from | to O, including intermediate settings which are identified by a dot (e.g. A•). Normal mode . Turn the switch to the desired heat setting. . Information on preselected heat settings can be found in the Table of cooking times. Cooking Rapid boil mode . Rapid boil mode reaches the preselected heat setting quickly and at maximum power. Manual rapid boil mode 1. Turn the rapid boil switch to Setting O. 2. When boiling point has been reached, switch back to the simmer setting. Electronic automatic rapid boil control 1. Turn the switch to the left. An „U” is displayed. 2. Then select the simmer setting (e.g. }•). The „U” and the heat setting are now displayed alternately. . When the „U” goes out, the electronic automatic rapid boil control is complete and the hotplate switches back to the simmer setting (e.g. }•). . If the automatic rapid boil control is terminated prematurely, turn the switch back to the home position. Dual-circuit cooking zones . The dual-circuit cooking zones depend on the connected hob. Important: Please read the operating instructions for your hob. Switching on the dual circuit 1. To switch on, turn the switch all the way to the right. 2. Then switch back to the desired heat setting. 3. To switch off, turn the switch back to the home position. Cooking Table of cooking times Without rapid boil Melt Heat Fry With automatic rapid boil mode Steam Boil Braise Note: Examples (Cooking) chocolate Butter Gelatine Vegetables (tinned) Stew Pancakes Fish fingers Cutlets Examples Fish Rice Jacket potatoes Peeled potatoes Fresh vegetables Pot roast Roulades Setting | – } } } } – ~ } – ~ C – : C – : C – : Setting A – C | •– ~ A – A A – A }•– ~• A – A A•– A• Remark Stir occasionally Fry continuously Display U U U . To retain vitamins and minerals, cook potatoes and vegetables in only a little water. Rapid boil times are reduced. . The figures in the table are guide values and may vary depending on the food and utensil. . Make use of residual heat. If food requires a long cooking time, you can switch off the hotplates 5–10 minutes before the end of the cooking time. . The electronic automatic rapid boil control is only suitable for foods which can be left to cook unattended, e.g. potatoes, vegetables, rice. . The electronic automatic rapid boil control is less suitable for foods which have to be browned and/or turned frequently during the cooking time. Pan selection Selecting the correct pans will save you time and energy. . Best results will be obtained only if good-quality pots and pans are used. . Use only pots and pans which have a flat base. . Use adequately large pots and pans. . The base diameter of the pans should be equal to or slightly larger than the diameter of the hotplate. . Cook the food with the pan lid on. . If the food needs to be cooked in a lot of liquid, use a deep pan to prevent the contents from overflowing. . Before placing a pan on the hotplate, always dry the pan base. Description of Oven Features Hot-air circulation v ———————— A fan system located in the rear oven wall circulates the hot air in the oven, achieving an especially effective heat transfer to the food being baked or roasted. Advantages: – low soiling of oven interior – simultaneous baking and roasting on several oven levels is possible – shorter preheating times – low oven temperatures – gentle defrosting Top and bottom heat ——————— e (Conventional heating system) The food being baked or roasted is exposed to heat radiation from heating elements located at the top and bottom of the oven cavity. Baking and roasting is possible on one slide-in level only. Advantages: –Baking of cake with moist filling, pizza, quiche. Surface grilling ——————— Z0 The food being prepared is exposed to heat radiation from the heating element at the top of the oven cavity. Advantages: – Particularly effective with flat, small cuts of meat, i.e., steaks, sausages, fish, vegetables and toast. Full-surface grill ———————— 0 Advantages: – the entire grilling surface heats up – especially useful with large amounts of food Centre-area grill ———————— Z Advantages: – only the centre area of the grilling surface heats up – especially useful with small amounts of food – energy-saving operation. Combination hot-air/surface grilling --I With combination hot-air/surface grilling, the air circulating fan and the grilling radiators are activated in alternation. The heat generated by the grilling radiator is evenly distributed in the o...
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