95
General
Daily cleaning
Although food that has boiled over cannot
burn on, it is still recommended that you clean
the hob immediately after use. For daily
cleaning, you can best use a mild cleaning
agent and a damp cloth.
Dry the hob with kitchen paper or a dry cloth.
Stubborn stains
Stubborn stains can also be removed with a
mild cleaning agent - for example, washing-up
liquid.
Remove water marks and lime stains with
vinegar.
Traces of metals (due to sliding pans) can be
difficult to remove. Special products are
available on the market to deal with this.
Remains of food that has boiled over are best
removed with a glass scraper. Melted plastic
and sugar can also be removed with a glass
scraper.
Never use
You should never use scouring agents. These
cause scratches in which lime deposits and
dirt can accumulate. Never use sharp objects
such as steel wool and scourers. Before you
start to clean, turn the childproof lock on.
MAINTENANCE
TYPE OF GRIME
Light stains.
Deep-seated stains.
Boiled over sugary dishes,
melted plastic.
Rings and scale.
Shiny metallic stains.
Weekly maintenance.
CLEANING METHOD
Wet the area to be cleaned with warm water
and then wipe off.
Wet the area to be cleaned with warm
water, use a special glass scraper to remove
the most difficult grime, then use the scourer
side of a household sponge to remove the
rest and finally wipe off.
Apply warm cleansing vinegar to the stains,
work in and wipe off with a soft cloth.
Apply a special product for vitroceramic
glass to the glass plate, preferably a product
with silicone (protective effect).
USE
Household sponges.
Household sponges.
Special glass
scraper.
Cleansing vinegar.
Special product for
vitroceramic glass.
Table
94
Cooking table
The table below is intended solely as a guide,
because the heat setting depends on the
quantity of food and the composition of the
pan.
Use the highest setting for:
■ bringing to the boil quickly;
■ shrinking down leaf vegetables;
■ blanching vegetables;
■ heating oil and fat;
■ frying steak (rare, red);
■ pressurising a pressure cooker.
Use a slightly lower setting for:
■ searing meat;
■ frying flatfish, slices or fillet;
■ frying cooked potatoes;
■ cooking smooth, thickened soups and
sauces;
■ frying omelettes;
■ frying beef steak (medium, pink-red);
■ deep frying (depending on the temperature
and the quantity).
Use a setting slightly above the average
setting for:
■ cooking of thick pancakes;
■ frying thick pieces of meat in breadcrumbs;
■ cooking through thin pieces of meat;
■ broiling large pieces of meat;
■ frying blocks of ham or bacon;
■ frying raw potatoes;
■ frying fish coated with breadcrumbs;
■ frying beef olives;
■ frying omelettes.
Use the medium settings for:
■ completing the cooking of large quantities;
■ defrosting firm vegetables (French beans,
for example).
Use the lowest settings for:
■ simmering bouillon;
■ stewing pears;
■ preparing meat stew;
■ completing the cooking of dishes;
■ braising vegetables.
COMFORTABLE COOKING
