Bedienungsanleitung Pelgrim IDK 641 (Seite 48 von 54) (Deutsch, Englisch, Holländisch, Französisch)

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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.

Special glass

scraper.

Cleansing vinegar.

Special product for

vitroceramic glass.

cream

household sponge

for delicate kitchenware

scouring sponge

powder

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:

n bringing to the boil quickly;

n shrinking down leaf vegetables;

n blanching vegetables;

n heating oil and fat;

n frying steak (rare, red);

n pressurising a pressure cooker.

Use a slightly lower setting for:

n searing meat;

n frying flatfish, slices or fillet;

n frying cooked potatoes;

n cooking smooth, thickened soups and

sauces;

n frying omelettes;

n frying beef steak (medium, pink-red);

n deep frying (depending on the temperature

and the quantity).

Use a setting slightly above the average

setting for:

n cooking of thick pancakes;

n frying thick pieces of meat in breadcrumbs;

n cooking through thin pieces of meat;

n broiling large pieces of meat;

n frying blocks of ham or bacon;

n frying raw potatoes;

n frying fish coated with breadcrumbs;

n frying beef olives;

n frying omelettes.

Use the medium settings for:

n completing the cooking of large quantities;

n defrosting firm vegetables (French beans,

for example).

Use the lowest settings for:

n simmering bouillon;

n stewing pears;

n preparing meat stew;

n completing the cooking of dishes;

n braising vegetables.

COMFORTABLE COOKING

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