User manual BOSCH NKE645P01

[. . . ] The service cables from electrical appliances must not touch the hot hotplates. This could cause damage to the hob and the cable insulation. Hot hotplates 6 Wet saucepan bases and hotplates Steam pressure can be generated from the liquid between the base of the saucepan and the hotplate. If there are fractures, flaws or cracks in the ceramic, there is a risk of electric shock. Repairs may only be carried out by one of our experienced after sales engineers. Cracks in the glass ceramic Incorrect repairs Reasons for damage Saucepan and pan bases Rough pan bases scratch the glass ceramic. [. . . ] 50 60 mins. 4 servings 1 kg 500 g 1 2 pieces 2 3 pieces 10 pieces 2 2 2 2 4 mins. 4 5 constant deep fat frying constant deep fat frying Tips on saving energy The correct saucepan size Use saucepans and pots with thick, even bases. Refer to the following table for which appliances the electronic boil start control is suitable for. The smaller amounts specified are suitable for the smaller hotplates, the larger amounts for the larger hotplates. The values specified are guidelines only. Tables Appliances with electronic boil start Quantity control Heating canned vegetables clear soup thick soup milk Heating and keeping warm stew (e. g. lentil stew) Defrosting and heating frozen spinach frozen goulash Simmering fish Cooking rice (with double the amount of water) boiled potatoes with 1 3 cups of water boiled potatoes with 1 3 cups of water fresh vegetables with 1 3 cups of water Roasting roulade pot roast Roasting fish fingers pancakes (Fladle, Swabian pancakes) cutlet, breaded 400 g 500 ml 500 ml 200 ml 800 g 1 ltr. 400 ml Heat setting Cooking time in minutes 5 4 3 4 10 7 6 7 A A A A 1 7 2 1 2 8 3 2 400 g 800 g 300 g 600 g 500 g 1 kg 300 g 600 g 125 g 750 g 750 g 500 g 250 g 1. 5 kg 1. 5 kg 1 kg A12 A23 A23 A 4 5* A A A A 2 4 4 2 3 5 5 3 10 20 20 30 20 25 20 30 20 10 35 40 30 20 4 pieces 1 kg 10 servings 1 2 servings A45 A45 A67 A67 A67 50 60 80 100 8 12 constant roasting 8 12 16 Tips on electronic boil start control Food does not come to the boil using electronic boil start control. The electronic boil start control is designed for cooking using small quantities of water to preserve nutrients. Add only approximately 3 cups of water to the food for large hotplates and approximately 2 cups of water for small hotplates. Place a lid on the saucepan Electronic boil start control is not suitable for food which is cooked in large quantities of water (e. g. If the fat is hot enough, it runs in streaks over the sloping base of the pan. Meat or potato fritters will break into pieces after a while. Milk or highly frothy food boils over. When frying, the food sticks to the frying pan. 17 Childproof lock and pause function Childproof lock Locking the hobs You can lock the hob to prevent children from switching on the hotplates. Touch the 2 symbol until the indicator light next to the symbol lights up. The following happens if you adjust a hotplate on a locked hob: A 0 flashes in the hotplate indicator, or the residual heat indicator and a 0 flash alternately. The residual heat will still be displayed even if you have locked the hob. You can reduce the switch on time of the child proof lock from 4 to 1 seconds: The hotplates must be switched off. Unlocking Warning Locked hob Note Reducing the switch on time 1. Select a heat setting on any hotplate and press the hotplate control. 4. The switch on time has been reduced. 18 You can also increase the switch on time to 4 seconds again. Proceed in the same manner as for reducing. Pause function Activating the pause function Resuming cooking Exceeding the pause time Important If you need to go out for a short while, you can interrupt the cooking procedure. The child proof lock/pause function could be activated or deactivated unintentionally when the appliance is cleaned using water or as a result of spillages or objects covering the 2 symbol. Automatic time restrictions If a hotplate is in constant use for a long time without the setting being changed, the automatic time restriction will be activated. The time at which the time restriction is activated depends on the heat setting (1 to 10 hours). [. . . ] Acrylamide forms mostly in grain and potato products that are prepared at high temperatures, e. g. : crisps, chips, toast, rolls, bread, baked goods made from shortcrust pastry (speciality biscuits and cakes). What can you do? You can avoid high levels of acrylamide when baking, frying and grilling. 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: 25 Deep-fat frying The frying temperature should not exceed 175 ºC. [. . . ]