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7
If the flame should not ignite within 2 to 4
seconds, turn the control knob further to the left
to the low heat position and then back to the high
heat position after ignition. It is often faster to
ignite the burner in the low heat position because
the various gases have a differing ignition
response.
Only use the recommended accessories. Do not
cover the stainless steel cooktop base (e.g. with
aluminium foil).
Switching on automatically
Your cooktop features ignition sparkers for automatic
ignition.
1 Place a suitable pot or pan on the corresponding
cooking position.
2 Fully press down the corresponding control knob
and turn it anticlockwise to the required position.
The burner lights automatically.
3 Keep the control knob pressed for a few seconds
after ignition.
The flame size can be set continuously between high
and low by slowly turning the control knob.
Switching on manually
During a power cut you can ignite the burners
manually.
1 Place a suitable pot or pan on the chosen burner.
2 Press the corresponding control knob and turn it
anticlockwise to the required setting. Keep the
control knob pressed.
3 Use a gas lighter or a match to ignite the burner.
Keep the control knob pressed for a few seconds
after ignition.
Switching off
Turn the corresponding control knob clockwise to the
OFF position.
Thermoelectric flame monitoring
For your safety, this cooktop features thermoelectric
flame monitoring. This prevents gas escaping, if a
burner accidentally goes off during use (for example
from a draught).
Should a burner accidentally go off during use, turn
the control knob to the OFF position and wait at least
30 seconds before re-igniting the burner.
Settings table and tips
Tips for cooking and roasting
The values given in the settings table must be looked
upon as recommended values. The heat required
depends not only on the type and condition of the
food, but also the size and contents of the pot.
Due to the high performance of the cooktop, fat and
oil will heat up quickly. Never leave the cooktop
unattended, fat can ignite, food can burn.
Cooking in the wok
We recommend using a round-bottom wok. You can
order a high-quality wok pan as a special accessory
(WP 400 001).
Only use oil that is suitable for frying at high
temperatures, for example peanut oil.
Fry the food quickly on a high heat while stirring
continuosly. Vegetables should stay crispy.
Use a heat resistant, flat ladle with a long handle to
stir the food and take it out of the wok pan.
Cooking level Cooking
method
Examples
High heat Boiling Water
Searing Meat
Heating Fat, liquids
Boiling Soup, sauce
Blanching Vegetables
From to Roasting Meat, fish, potatoes
Baking Pancakes, egg dishes
Simmering in
open pot
Dumplings, sausages,
beef for making soup
Simmering Sweet sauces,
sauces
Boiling with
closed lid
Soup, potatoes
Steaming Vegetables, fish
Stewing Vegetables, fruit, fish
Braising Goulash, roasts, vege-
tables
Low heat Thawing Frozen foods
Slow cooking Rice, pulses
Reheating Soup, casserole, veg-
etables in a sauce
7


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