Home Appliances
Let’s hop to it with your hob.
Now that you’ve installed your shiny new hob, you probably can’t wait to turn up the heat. To get you off to a successful start, we’ve put together a host of tips and tricks to ensure every dish is delish.
Dual function in conjunction.
Your new venting hob is two appliances rolled into one. The built-in extraction system whisks away steam and odours at the source. Once set to automatic mode, you don’t even have to switch it on or off or adjust the extraction level.
And the hob is pretty special, too. Induction creates heat in a completely different way to a conventional electric stoves. Instead of conducting radiant energy from a hotplate to your pot or pan, it generates a magnetic current that heats up the base of your cookware directly. As a result, cooking is faster and more efficient with less waste heat to make your living space uncomfortably warm on a hot day. That means less sweating over your meals.
Get in the zone.
Everything you need to set and adjust the cooking zones on your induction hob is right at your fingertips. To quick-start your cooking, place cookware on the hob before turning it on. Then, touch (|) on the control panel. You’ll know the appliance is on because you’ll hear an audible signal and the display beside (|) illuminates.
The hob will automatically detect the pot or pan and select its cooking zone. All you need to do is choose one of the 17 power levels that range from 1 to 9 with intermediate levels indicated by the number and a dot. You must do this within 20 seconds, or the hob switches itself off. If the pot is not suitable for induction, the selected power level flashes. And after a certain period of time, the cooking zone switches itself off.
When you want to adjust the temperature, simply select the power level and increase or decrease it. To turn off the cooking zone, lower the power level to 0. The residual heat indicator will come on. Alternatively, you can switch off the hob completely by pressing (|) until all the displays go dark.
Your cookware must prove its metal.
If you can’t magnetise your cookware, you can’t cook with induction. For this reason, it’s essential that your pots and pans are made of ferrous metals. Copper and aluminium won’t heat up unless extra layers are added onto the base. The easiest way to check if an item is made of the right stuff, is to look for the spiral symbol that indicates it’s suitable for induction. A fridge magnet is the next best thing. If it sticks but comes off quite easily, your pan will still work but won’t be as effective as something with a stronger magnetic pull.
It's also important that your cookware’s base matches the size of your cooking zone. If your hob won’t detect a pan, try it on an area with a smaller diameter.
Your heat cheat-sheet.
Cooking times and temperatures depend on the type and quantity of food you’re preparing. To make things simple for you, we’ve put together this guideline so you can see at a glance how to get the best results for your dish. Of course, if you have the PerfectFry sensor, it's even easier to ensure you never burn or overcook anything. Check your manual to learn more.
Frying with little oil.
Frying with little oil.
Fry food without a lid and remember that ingredients, which need to be seared quickly or that initially lose a lot of liquid should be fried in small portions.
- Escalope, plain or breaded: Set to 6–7 for 6–10 minutes
- Frozen escalope: Set to 6–7 for 6–12 minutes
- Chops, plain or breaded: Set to 6–7 for 8–12 minutes
- Steak, 3 cm thick: Set to 7–8 for 8–12 minutes
- Poultry breast, 2 cm thick: Set to 5–6 for 10–20 minutes
- Frozen poultry breast: Set to 5–6 for 10–30 minutes
- Rissoles, 3 cm thick: Set to 4–5 for 20–30 minutes
- Hamburgers, 2 cm thick: Set to 6–7 for 10–20 minutes
- Fish or fish fillet, plain: Set to 5–6 for 8–20 minutes
- Fish or fish fillet, breaded: Set to 6–7 for 8–20 minutes
- Frozen fish or fish fillet, breaded, e.g. fish fingers: Set to 6–7 for 8–15 minutes
- Scampi, prawns: Set to 7–8 for 4–10 minutes
- Fresh vegetables or mushrooms, sautéed: Set to 7–8 for 10–20 minutes
- Vegetables or meat in strips cooked Asian style: Set to 7–8 for 15–20 minutes
- Stir fry, frozen: Set to 6–7 for 6–10 minutes
- Pancakes: Set to 6–7 and cook one by one
- Omelette: Set to 3-4 and cook one by one for 3–10 minutes
- Fried eggs: Set to 5–6 for 3-6 minutes
Deep frying.
Deep frying.
Deep-fry food in 1–2 l of oil in batches, 150–200 g per batch. Cook food without a lid.
- Frozen products, e.g. chips or chicken nuggets: Set to 8–9
- Frozen croquettes: Set to 7–8
- Meat, e.g. chicken portions: Set to 6–7
- Fish, breaded or battered: Set to 5–6
- Vegetables or mushrooms, breaded or battered: Set to 6–7
- Small pastries, e.g. doughnuts, fruit in batter: Set to 4–5
Boiling, steaming & stewing.
Boiling, steaming & stewing.
- Rice with double the volume of water: set to 2–3 for 15–30 minutes
- Rice pudding: Preheat on 8, then set to 2–3 for 30–40 minutes
- Unpeeled boiled potatoes: Set to 4–5 for 25–35 minutes
- Boiled potatoes: Set to 4–5 for 15–30 minutes
- Pasta, noodles: Set to 6–7 for 6–10 minutes without a lid
- Stew: Set to 3–4 for 120–180 minutes
- Soup: Set to 3–4 for 15–60 minutes
- Fresh vegetables: Set to 2–3 for 10–20 minutes
- Frozen vegetables: Set to 3–4 for 7–20 minutes
- Food in a pressure cooker: Set to 4–5
Defrosting & heating.
Defrosting & heating.
- Frozen spinach: Set to 3–4 for 15–25 minutes
- Frozen goulash: Set to 3–4 for 35–55 minutes
Poaching & simmering.
Poaching & simmering.
- Potato dumplings: Set to 4–5 for 20–30 minutes without a lid
- Fish: Set to 4–5 for 10–15 minutes without a lid
- White sauce, e.g. béchamel: Set to 1–2 for 3–6 minutes
- Whisked sauces, e.g. béarnaise or hollandaise: Set to 3–4 for 8–12 minutes
Melting.
Melting.
- Chocolate, cooking chocolate: Set to 1
- Butter, honey, gelatine: Set to 1-2
Down with steam and smells.
Who says steam rises? The fan built into your hood draws cooking vapours and odours down through the grease and carbon filters below counter level before releasing fresh air. Best of all, this happens without you having to lift a finger. When set to Automatic Mode, the extractor activates as soon as a cooking zone is switched on. Thanks to the PerfectAir sensor which detects the level of odours and steam, the fan power automatically adjusts accordingly.
Leave nothing up in the air.
You like to be in control? No problem, you can easily operate the ventilation system manually.
To start extraction, tap the fan symbol and the system will come on at the pre-set performance level. If you want to adjust this, select the desired fan speed in the settings area within 10 seconds. There’s also an intensive level for especially strong odours that can be activated by increasing the power level to 9 and then touching “boost”. It will run for about 8 minutes and then return to fan speed 9.
The run-on function keeps the ventilation system operating for a few minutes after the hob is switched off. This ensures that no lingering fumes remain. You can turn off the extraction system during run-on or at any other time by touching the fan symbol.
