User manual BOSCH NKE625A01

[. . . ] This could cause damage to the hob and the cable insulation. Hot hotplates 4 Wet saucepan bases and hotplates Steam pressure can be generated from the liquid between the base of the saucepan and the hotplate. There is a risk of electrocution from breaks, chips or cracks in the glass ceramic. Repairs may only be carried out by after sales service technicians who have been fully trained by BSH. Cracks in the glass ceramic Incorrect repairs Reasons for damage Saucepan and pan bases Rough pan bases scratch the glass ceramic. Avoid cooking on the hob with an empty pan, especially with enamel and aluminium pans. [. . . ] The hotplate temperature is controlled by switching the heat on and off, this means that it is not always possible to see the red, glowing heat. If you select a low heat setting, the heat will switch off more often than at higher heat settings. Depending on the angle of vision, the heat may appear to spread beyond the marked boundary of the hotplate. These are technical features and do not influence quality or function. Depending on the surface area of the plate, a small, uneven gap may form between the plate and the hob. Glass ceramic may display surface area irregularities inherent to the material. The glassy surface area of the hob means that tiny blisters with a diameter of less than 1 mm appear with varying intensity. They do not affect the function or the durability of the glass ceramic hob. Notes from the after sales service 9 Cooking This section describes how to adjust the hotplates. The table shows the heat settings and cooking times for various food dishes. The following tips help to save energy. Setting procedure Adjust the heat setting of the hotplate using the hotplate control. 0 = hotplate off hotplate 1 = lowest setting hotplate 9 = highest setting Table The following table provides a few examples. The cooking time may vary depending on the type of food, its weight, and quality. Examples: Heat setting 1 1 12 34 78 2 56 3 3 4 4 4 4 4 5 5 5 Melting chocolate, chocolate coating gelatine butter vegetables (tin) stock stew, e. g. lentil stew fish rice potatoes boiled in their skins* boiled potatoes* vegetables, fresh* vegetables, frozen meat stock Heating Heating and keeping warm Sweating Cooking 10 Examples: Braising Roasting pot roast roulade pancakes (Flädle) fish fingers veal/pork cutlet Heat setting 34 34 56 67 78 * Minerals and vitamins are gradually lost to the water. For this reason, using small quantities of water preserves the vitamins and minerals. Short cooking time crisp vegetables Tips on saving energy The correct saucepan size Use saucepans and pots with thick, even bases. The diameter of the bases of the saucepans and pots should match the size of the hotplate. Note: Ovenware manufacturers often give the diameter of the top of the saucepan. [. . . ] Food residues and spills can impair the function of the control panels. Shimmering metallic discoloration Control panels Cleaning the hob surround Only use warm soapy water. The following recommendations were published by AID1 and BMVEL2 to help you minimise acrylamide levels: If possible, use fresh potatoes for roasting and frying. Cook food only until it is golden brown "brown rather than burn" Bake, fry or deep fry for as short a time as possible. The larger and thicker the food is, the less acrylamide it contains. In general: 15 Deep-fat frying The frying temperature should not exceed 175 ºC. [. . . ]