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Hob instructions
Ceramic glass surface
The cooking surface is made of proven ceramic glass.
The surface is non--porous and, in addition, insensitive
to quick variations in temperature. Therefore pots may
be moved from a hot to a cold zone.
When switching on the cooking zones there may occur
a short--termed audible buzzing sound of the radiant
elements. This sound is physically conditioned, without
any harm to the performance of the appliance and fa-
ding away with sufficient heating of the cooking zone.
Keep all objects and materials that might smelt
away from the hobs, e.g. p lastic and alum inum
foils.
Be careful when using sugar or sugar--contai-
ning fluids for the preparation. If anything hap-
pened to s melt on the cooking s urface, remove
it immediately -- when still hot -- using a razor
blade s craper in order to avoid damages of the
surface.
Switch-on and regulation
The cooking zones are switched and regulated by
means of 4 energie controlled switches on the right of
the hob. You may set the desired output by setting to
positions 1 - 9.
The setting knobs have to be turned to the rigth to the
desired output. Position 9 refers to the highest and 1
to lowest output. 0 is the OFF-position.
The setting chart provides you with hints for practical
use.
Switches for dual-circuit zones
Small circuit: turn the switch to the l eft. The smaller cir-
cuit is controlled in the range from 1 to 9.
Dual-circuit: Turn the knob beyond position 9 over a
distinct stop to symbol
, the second circuit is switched
on in addition.
Both circuits now are controlled in the range from 1 to
9.
Switch-off
Switch off your cooking zones by turning the knobs in
the OFF-position.
After use make sure that the appliance is swit-
ched off. All rotary knobs must be set to the
OFF-position.
Switch-on position
for 2nd hotplate
zone
Hotplate setting chart
Function Examples
OFF
0
-- --
keep--warm, heating
up, beating of melting
1
2
smaller amount of hot pot,
sauce, butter, chocolate
swelling up
defrosting
3
rice
spinach
frying without crust
4
omelet,
fried eggs
indulgent cooking
swelling up
5
vegetables, small
amounts of fruit with little
liquid, farinaceous product
boiling
6
boiled potatoes, stews,
soups, sauces
indulgent frying
baking
7
schnitzel, cutlets, meat-
balls, fish--filet
in deep fat
quick frying
in series
8
potato fritters, pan--cakes,
fried eggs
parboiling, lighly
frying
9
...then switch--back to ap-
propriate setting
16


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