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Causes of damage Caution! ¦ Rough pot and pan bases scratch the ceramic. ¦ Avoid boiling pots dry. This may cause damage. ¦ Never place hot pots or pans on the control panel, the display area or the surround. This may cause damage. ¦ Damage can occur if hard or pointed objects fall on the hob. ¦ Aluminium foil and plastic containers melt on hot hotplates. Oven protective foil is not suitable for your hob. Overview The following table provides an overview of the most frequent kinds of damage: Damage Cause Action Stains Food spills Remove spills immediately with a glass scraper. Unsuitable cleaning agents Only use cleaning agents which are suitable for ceramic Scratches Salt, sugar and sand Do not use the hob as a work surface or storage space. Rough pot and pan bases scratch the Check your cookware. ceramic. Discolouration Unsuitable cleaning agents Only use cleaning agents which are suitable for ceramic Pan abrasion ( e. g. aluminium) Lift the pots and pans when moving them. Blisters Sugar, food with a high sugar content Remove spills immediately with a glass scraper. Environmental protection Environmentally- friendly disposal Dispose of packaging in an environmentally-friendly manner. This appliance is labelled in accordance with European Directive 2012/ 19/ EG concerning used electrical and electronic appliances (waste electrical and electronic equipment - WEEE). The guideline determines the framework for the return and recycling of used appliances as applicable throughout the EU Energy-saving tips ¦ Always place suitable lids on saucepans. When cooking without a lid, considerably more energy is required. A glass lid means that you can see inside without having to lift the lid. ¦ Use pots and pans with even bases. Uneven bases increase energy consumption. ¦ The diameter of pot and pan bases should be the same size as the hotplate. In particular, small saucepans on the hotplate cause energy losses. Please note: cookware manufacturers often indicate the upper diameter of the saucepan. This is usually bigger than the diameter of the base of the pan. ¦ Use a small saucepan for small quantities. A larger, less full saucepan requires a lot of energy. ¦ Cook with only a little water. This will save energy. Vitamins and minerals in vegetables are preserved. ¦ Always cover as large an area of the hotplate as possible with your saucepan. ¦ Switch to a lower heat setting in good time. ¦ Select a suitable ongoing cooking setting. You will waste energy by using an ongoing cooking setting which is too high. ¦ Use the residual heat of the hob. For longer cooking times, you can switch the hotplate off 5-10 minutes before the end of the cooking time. Getting to know your appliance An overview of the models with their dimensions is given on page 2. The control panel Symbols The hotplates Hotplate Activating and deactivating $ Single-circuit hotplate . Dual-circuit hotplate To activate: turn the hotplate control clockwise to .. Set the heat setting. To deactivate: turn the hotplate control to 0 and make new settings. Never turn the hotplate control beyond the . symbol to 0. e Hotplate and residual heat indicator I front hotplate I rear hotplate Hotplate and residual heat indicator The hotplate and residual heat indicator lights up when a hotplate is warm: ¦ Hotplate indicator - during operation, shortly after you have switched on a hotplate. ¦ Residual heat indicator - after cooking, when the hotplate is still warm. You can use the residual heat to save energy, e. g. to keep a small meal warm or to melt chocolate. Setting the hob This section informs you how to set the hotplates. The table shows heat settings and cooking times for various meals. Switching the hob on and off You can switch the hob on and off with the hotplate controls. Setting a hotplate Adjust the heat setting of the hotplates using the hotplate controls. Heat setting 1 = lowest setting Heat setting 9 = highest setting Note: Hotplate temperature is regulated by the heat switching on and off. The heat may also switch on and off at the highest setting. Table of cooking times Cooking times and heat settings may vary depending on the type of food, its weight and quality. Deviations are therefore The following table provides some examples. possible. For bringing liquids to the boil, use heat setting 9. Stir thick liquids occasionally. Ongoing cooking Ongoing cooking setting time in minutes Melting Butter, gelatine 1 - Heating and keeping warm Stew ( e.g. lentil stew) 1 - Milk* * 1-2 - Poaching, simmering Dumplings 3-4* 20-30 min Fish 3* 10-15 min White sauces, e. g. bechamel sauce 1 3-6 min Boiling, steaming, braising Rice ( with double the quantity of water) Unpeeled boiled potatoes Boiled potatoes Pasta, noodles Stew, soups Vegetables and frozen vegetables Cooking in a pressure cooker 3 3-4 3-4 5* 3-4 3-4 3-4 15-30 min 25-30 min 15-25 min 6-10 min 15-60 min 10-20 min - Braising Roulades 3-4 50-60 min Pot roasts 3-4 60-100 min Goulash 3-4 50-60 min Frying* * Es...