User manual ZANUSSI EHE642B

[. . . ] You should also refer to the section "Service". Printed on environmentally friendly paper. Thinking ecologically means acting ecologically . . . 22 Contents Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 24 25 26 26 26 26 27 28 28 29 29 30 31 32 32 33 34 35 35 37 Safety . [. . . ] Before disposing of old appliances make them inoperable. Remove the mains lead. 25 Discription of the hob Hob Features Before Using for the First Time Initial Cleaning Wipe the hob with a damp cloth and a little washing up liquid. 1 Important: Do not use any caustic, abrasive cleaners!The surface could be damaged. 26 Using the Rings 3 Please note the information for switching the rings on and off and for regulating the heat setting that is provided in the operating instructions for your built-in oven or switch box. General notes: · High-speed hotplates heat more rapidly than normal hotplates. They are identified by a red spot, which will, however, disappear after a short while as a result of heating and cleaning. · To prevent condensation and rust formation please do not allow hot pans to cool on the hotplate or put wet pan lids on it. Do not allow items and materials that can melt onto the surface to come into contact with the hotplates, e. g. , plastics, aluminium foil or cooking foil. 1 27 Uses, Tables and Tips Pans · The better the pan, the better the results. · You can recognise good pans by their bases. The base should be as thick and flat as possible. · When buying new pans pay particular attention to the diameter of the base. Manufacturers often give only the diameter of the upper rim. · When cold, pan bases are normally bowed slightly inwards (concave). They should never be bowed outwards (convex). 2 Energy saving tips You will save valuable energy if you observe the following tips: · Always place pots and pans on the hotplate before switching it on. · Soiled hotplates and pan bases cause increased power consumption. · If possible, always fit pans with a lid. · Switch off the hotplates before the end of cooking to make use of the residual heat, e. g. , to keep food warm or for melting. · The pan base should be the same size as the hotplate. · By using a pressure cooker cooking times can be reduced by up to 50%. 28 Charts Note: The figures given in the following table are for guidance. The switch setting required for cooking depends on the quality of the pots and pans and on the type and quantity of the foodstuffs. Reference values for setting the hotplates Switch setting 3 Heating up Suitable for Heating up large quantities of water, cooking pasta Deep-frying pommes frites (chips) Browning meat, e. g. potato fritters Frying pieces of loin, steaks Frying meat, schnitzel, cordon bleu, chops, pancakes, rissoles, roux, light frying, fried sausages, liver, eggs, deep-frying doughnuts. Cooking larger quantities of food, stews and soups Steaming potatoes Cooking meat stock or bouillon Steaming vegetables or braising meat Cooking rice pudding Simmering rice or milk-based dishes, steaming smaller quantities of potatoes or vegetables, heating up ready-toserve meals. Fluffy omelettes, egg royale, Sauce hollandaise, keeping dishes warm, melting butter, chocolate, gelatine Residual heat, Off position · Intense browning 2 Light frying · Boiling Steaming 1 Simmering · 0 Melting 3 When heating up or browning we recommend starting with the highest heat setting and then allowing foods that require longer cooking to continue cooking on an appropriate lower setting. 29 Cleaning and Care 3 Clean the hob after each use when it is warm to the touch or cold using hot water and washing up liquid. [. . . ] If so, please contact your customer service centre. (You will find addresses and telephone numbers in the section "Customer Service Centres". ) Always prepare in advance for the discussion. This will make diagnosis of the problem easier and also make it easier to decide if a customer service visit is necessary: Please make a note of the following information as accurately as possible: · What form does the fault take?· Under what circumstances does the fault occur? [. . . ]