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Cooking advice
Types of food
Temperature (°C)
Power
Fish and seafood
170-180
6
Veal
160-180
6
Beef
200-210
8
Pork
180-210
7
Lamb
180-200
7
Poultry
160-180
6
Sausage
200
7-8
Fried egg
140
4-5
Pancake / omelette
140-160
5
Fruits
140-160
5
Vegetables
140-160
5
Simmering previously cooked rice
140-160
5
Simmering previously cooked pasta
140-160
5
MAINTENANCE AND CLEANING
Glass cleaning
Clean the control panel using a little washing-up liquid diluted in water or a recommended
commercial vitroceramic product.
Highly corrosive or abrasive detergents and cleaning equipment likely to cause scratches must be
avoided at all costs.
Dry the appliance with a clean rag.
Spillages of sugar, jam, jelly, etc. must be removed immediately.
Cooking surface cleaning
Cold cooking surface: Remove light marks with a damp cloth using washing up liquid diluted in a
little water. Then rinse with cold water and dry the surface thoroughly with movements that follow
the natural grooves of the cooking surface (no circular movements).
Warm cooking surface: Presse the key [ ] and wait to the [ ] becomes fixe (see
paragraph " Special cooking function ").
Put icicles on the cooking surface and remove light marks with a spatula and push them into the
drain. Clean the drain with absorbent paper for example. Cold water can replace the icicles.
Then dry the surface thoroughly with movements that follow the natural grooves of the cooking
surface (no circular movements) with a clean rag.
Some marks that come from acid naturally contained in food can be cleaned with lemon juice when
the appliance is cold.
Do not clean the hob if the glass is too hot: risk of burn.
Highly corrosive or abrasive detergents and cleaning equipment likely to cause scratches must be
avoided at all costs.
Never use any steam-driven or pressure appliances.
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