AEG HK874400FB Manual de usuario descargar pdf (Pagina 12)

• If it is possible, always put the lids on

the cookware.

• Put cookware on a cooking zone be-

fore you start it.

• Use the residual heat to keep the food

warm or to melt it.

The cooking zone efficiency

The cooking zone efficiency is related to

the diameter of the cookware. The cook-

ware with a smaller diameter than the

minimum receives only a part of the

power generated by the cooking zone.

For the minimum diameters see the

Technical Information chapter.

5.5 Öko Timer (Eco Timer)

To save energy, the heater of the

cooking zone deactivates before

the count down timer sounds.

The difference in the operation

time depends on the heat setting

level and the length of the cook-

ing operation.

5.6 The Examples of cooking

applications

The relation between the heat setting

and the cooking zone consumption of

power is not linear.

When you increase the heat setting it is

not proportional to the increase of the

cooking zone consumption of power.

It means that the cooking zone with the

medium heat setting uses less than a

half of its power.

The data in the table is for guid-

ance only.

He

at

set

tin

g

Use to: Time Hints Nominal

power con-

sumption

1

Keep warm the food

you cooked

as required Put a lid on a cook-

ware

3 %

1 -

3

Hollandaise sauce,

melt: butter, choco-

late, gelatine

5 - 25 min Mix from time to

time

3 – 8 %

1 -

3

Solidify: fluffy ome-

lettes, baked eggs

10 - 40 min Cook with a lid on 3 – 8 %

3 -

5

Simmer rice and milk-

based dishes, heating

up ready-cooked

meals

25 - 50 min Add the minimum

twice as much liquid

as rice, mix milk

dishes part proce-

dure through

8 – 13 %

5 -

7

Steam vegetables,

fish, meat

20 - 45 min Add some table-

spoons of liquid

13 – 18 %

7 -

9

Steam potatoes 20 - 60 min Use max. ¼ l water

for 750 g of potatoes

18 – 25 %

7 -

9

Cook larger quantities

of food, stews and

soups

60 - 150

min

Up to 3 l liquid plus

ingredients

18 – 25 %

9 -

12

Gentle fry: escalope,

veal cordon bleu, cut-

lets, rissoles, saus-

ages, liver, roux, eggs,

pancakes, doughnuts

as necessa-

ry

Turn halfway through 25 – 45 %

12

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