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Hersteller: AEG Dateigröße: 247.13 kb Dateiname: 947234en.pdf Unterrichtssprache:

• You can recognise good pans by their bases. The base should be as thick and flat as possible. • Pay particular attention when buying new pans to the diameter of the base. Manufacturers often give only the diameter of the upper rim. • Pots with aluminium or copper bases can cause metallic discolouring on the glass ceramic surface, which is very difficult or impossible to remove. • Do not use cast iron pans or pans with a rough, burred or damaged base. This can produce permanent scratching if the pan is slid across the surface. • When cold, pan bases are normally bowed slightly inwards (concave). They should never be bowed outwards (convex). • If you wish to use special types of pan (e.g. a pressure cooker, simmering pan, wok, etc.), please observe the manufacturer's instructions. 2 Energy saving tips You can save valuable energy by observing the following points: • Always position pots and pans before switching on the cooking zone. • Dirty cooking zones and pan bases increase power consumption. • Whenever possible always position the lids firmly on pots and pans to cover completely. • Switch off the cooking zones before the end of the cooking time to use the residual heat such as to keep foods warm or for melting. • The base of the pan should be the same size as the cooking zone. • Using a pressure cooker reduces cooking times by up to 50%. 27 Settings for Cooking on the Rings The setting position required for cooking processes is dependent on the quality of the pots and on the type and amount of the food. Heat Cooking method Examples setting Starting of cooking and roasting, cooking of large 9 Parboiling quantities of liquid, then switch-back to appropriate setting Frying French fries, pan-cakes 7-9 Quick frying Fillet of pork and beef, steaks goulash Roasting Frying of meat, schnitzel, cutlets, meat-balls, 6-7 Frying without sausages, liver, fish-fillet in deep fat, Frying eggs crust or chops Boiling Boiled potatoes, stews, soups, hot-pot, sauces in 4-5 Braising large quantities Simmering of vegetables, braising of meat, lightly Simmering 3-4 cooking Stewing small amount of fruit with little liquid Simmering of rice and food with milk (sometimes Gentle 2-3 stirring), Stewing of smaller amount of potatoes simmering or vegetables, Warming up of prepared meal Omelette, fried eggs, Hollandaise sauce, Keeping 1-2 Melting warm a meal or small amount of hot-pot Melting of butter, chocolate, gelatine. 0 Residual heat, OFF-position 3 When heating up or frying, we recommend heat setting “9", and then continue cooking foods at an appropriate lower heat setting. Cleaning and Care Hob 1 Important: Cleaning agents must not come into contact with the hot ceramic glass surface! All cleaning agents must be removed with plenty of clean water after cleaning because they can have a caustic effect when the rings are next heated! Do not use any aggressive cleaners such as grill or oven sprays, coarse scourers or abrasive pan cleaners. 3 Clean the ceramic glass surface after each use when it is warm to the touch or cold. This will avoid spillages becoming burnt on. Remove scale and water marks, fat spots and discolouration with a metallic shimmer using a commercially available ceramic glass or stainless steel cleaner. Light Soiling 1.Wipe the ceramic glass surface with a damp cloth and a little washing up liquid. 2.Then rub dry with a clean cloth. Remnants of cleaner must not be left on the surface. 3.Thoroughly clean the entire ceramic glass cooking surface once a week with a commercially available ceramic glass or stainless steel cleaner. 4.Then wipe the ceramic glass surface using plenty of clean water and rub dry with a clean fluff-free cloth. Stubborn Soiling 1.To remove food that has boiled over or stubborn splashes, use a glass scraper. 2.Place the glass scraper at an angle to the ceramic glass surface. 3.Remove soiling by sliding the blade. 3 You can obtain glass scrapers and ceramic glass cleaners from specialist retailers. 1 Problem Dirt 1.Remove burnt-on sugar, melted plastic, aluminium foil or other meltable materials with a glass scraper immediately and while still hot. 1 Important: There is a risk of burning yourself when the glass scraper is used on a hot cooking zone! 2.Then clean the hob normally when it has cooled down. 3 If the cooking zone on which something has melted has already cooled down, warm it up again for cleaning. Scratches or dark marks on the ceramic glass surface, caused for example by a pan base with sharp edges, cannot be removed. However, they do not impair the function of the hob. Hob Frame 1 Important! Do not put vinegar, lemon-juice or scale removers on the hob frame, otherwise dull spots will appear. 1.Wipe the frame with a damp cloth and a little washing up liquid. 2.Soften dried dirt with a wet cloth. Then wipe off and rub dry. What to do if … Rectifying faults It is possible that faults have been caused by a minor error, which you can correct yourself with the help of the following in...

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