Maintenance; Table Of Cooking Times - Atag Cook-light Mode D'emploi

maintenance

daily
Always clean the glass top after use. For this,
use suds of a washing-up liquid, for example.
Neem na het schoonmaken de glasplaat af met
schoon water.
After cleaning, rinse the glass top with clean
water.
Remove burnt-on spots and spots of metal or
lime on the glass top with the aid of special
cleansing agents. Use suds of a washing-up
liquid to clean coloured parts (control panel).
Never clean the hob with an abrasive.
Remove remains of food which have boiled over
with the aid of a glass scraper (see illustration).
attention
Remove melted plastic and sugar immediately
(while the cooking surface is still hot, therefore)
with the aid of a glass scraper.
weekly
Special agents for maintaining ceramic hobs
provide the glass top with a protective layer. So
treat the glass top every week with one of these
agents.
Also treat the glass top with one of these
agents when stubborn spots have been
removed.

table of cooking times

Setting / - 1 – making stock;
1
2
– stewing pears;
– cooking meat stew;
Setting / - 1 – cooking thoroughly dishes such
3
4
as:
- potatoes;
- pasta;
- pulses;
- porridge;
– simmering vegetables.
Setting 1 - 1 / – frying thick pancakes;
1
2
– frying thick slices of meat coated
in breadcrumbs;
– frying thin slices of meat;
– cooking thoroughly joints of
meat;
– frying bacon in cubes;
– cooking raw potatoes.
Setting 1 / - 2 – frying crêpes and thin pancakes;
1
2
– frying French toast;
– frying fish coated in
breadcrumbs;
– frying thin slices of meat coated
in breadcrumbs;
– defrosting frozen vegetables.
N.B. The fastest way to defrost
vegetables is in boiling water
using an appropriate pan.
Setting 2 - 3 – searing meat;
– frying flat fish, thin steaks or
fillets of fish;
– frying cooked potatoes;
– preparing smooth thick
sauces/soups;
– frying omelettes;
– frying steak (medium, pink);
– deep-frying
This depends very much on
the temperature of the dish
and the quantity. Small
amounts give a better
result than amounts which
are (too) large.
Setting 3 – bringing dishes quickly to the
boil;
– boiling down green
vegetables;
– blanching vegetables;
– heating up oil, fat for frying,
butter and margarine;
– frying steak (rare, red);
– getting pressure cooker to
pressure point;
N.B. Reduce the setting to
between 1/2 or 1 just
before reaching the
desired pressure.
– cooking thick, creamy
puddings and custards.