Bosch HDS8055C Manuel D'utilisation page 23

Food
Brown Rice
Sauces
Food
Tomato Sauce: Marinara,
Bolognese
Cream Sauce: Alfredo,
Queso
Butter Sauce: Bearnaise,
Hollandaise
Soups and Stocks
Food
Cream Soup
Broth Soup
Stock: Beef, Chicken,
Vegetable
Vegetables
Food
Fresh
Frozen
7.10 Notes regarding cookware
The following information and tips have been provided to
help you save energy and avoid damaging your cookware.
Suitable cookware
Burner
Small burner
Large burner
Dual-flame burner
Pans with a diameter of less than 4.7" (120 mm) or more
than 11.0" (280 mm) should not be used. If you do use
larger pans, these should not protrude beyond the edges
of the appliance.
Burner
Large
Burner
Dual Flame
Dual Flame
Large
Small
Burner
Dual Flame
Large
Dual Flame
Large
Dual Flame
Large
Burner
Large
Small
Large
Small
Recommended pan base
diameter
5" - 8" (127 - 203 mm)
7" - 9½" (178 - 240 mm)
7" - 11" (178 - 280 mm)
Heat Level Start Cooking
(boil, melt, brown. fry, etc.)
High
Heat Level Start Cooking
(boil, melt, brown. fry, etc.)
High
Medium
Medium
Heat Level Start Cooking
(boil, melt, brown. fry, etc.)
Medium
High
High
Heat Level Start Cooking
(boil, melt, brown. fry, etc.)
High
High
Cookware recommendations
Note: When using certain pots or pans, a slight and
temporary deformation of the steel cooking surface may
occur. This is normal and does not affect the functionality
of the appliance.
Proper Cookware
¡ Aluminum or copper bottomed pans conduct heat
evenly.
¡ Steel pans, if not combined with other metals, may cook
unevenly.
¡ Cast-iron cookware absorbs heat slowly and cooks
more evenly at low-to-medium settings.
¡ Flat heavy bottom pans provide even heat and stability.
¡ DO NOT USE pans that are thin, warped, dented or
ridged as they heat unevenly.
Cooktop operation en-us
Heat Level Continue
Cooking (simmer, braise,
poach, hold, etc.)
Low
Heat Level Continue
Cooking (simmer, braise,
poach, hold, etc.)
Low
Low
Low
Heat Level Continue
Cooking (simmer, braise,
poach, hold, etc.)
Low
Low
Low
Heat Level Continue
Cooking (simmer, braise,
poach, hold, etc.)
Medium
Medium
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