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USE
Using the electric cooktop
Available settings
•
Setting 6
▷
Bringing all foods and liquids to the boil.Reducing leaf vegetables. Sealing meats. Frying
steak, fish and potatoes.
•
Setting 5
Frying crêpes, French toast. Deep frying.
▷
•
Setting 4
Frying (Scotch) pancakes.
▷
•
Setting 3
▷
Frying fish and small cuts of meat. Braising large joints of meat, frying onions.
•
Setting 2
Simmering vegetables with a cooking time of more than 10 minutes. Braising vegetables.
▷
Thawing frozen leaf vegetables.
•
Setting 1
▷
Stewing meats. Keeping dishes warm. Simmering small quantities.
•
Setting 0
In this setting the hotplate is switched off. Simmering food with a cooking time shorter
▷
than 10 minutes, once it has first been brought to the boil at a higher setting.
Pans
•
The best thickness for the base of the pan is:
4-6 mm for stainless steel pans.
▷
2-3 mm. for steel-enamel pans.
▷
•
Do not use pans that are smaller than the hotplate. This will prevent food remains ending up
on the hotplate. Burnt-on food remains are difficult to remove. In addition, the handles may
become too hot and a lot of energy is lost.
•
The base of the cold pan should be somewhat concave, as it will expand upon heating thus
making better contact with the hotplate. This will enable optimal heat transfer.
•
Pans which have previously been used on gas hobs are no longer suitable for electric
cooking. Make sure that both the base of the pan and the hob are dry. Always use a lid
during cooking to minimise the loss of energy.
•
Never leave an empty pan on a hotplate that is switched on. Do not allow the pan to boil
dry, either.
EN 10
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