Recommended Cooking Settings - Junker JR36DT5 Manuel D'utilisation

a The indicator lamp above
a The displays go out.
a All hotplates are switched off.
a The residual heat indicator remains on until the hot-
plates have cooled down sufficiently.
5.4 Information on the hotplates
Dark areas in the glow pattern of the hotplate are part
of the technical design. They do not affect the function-
ality of the hotplate.
The hotplate regulates the temperature by switching the
heat on and off. The heat may also switch on and off
when at the highest setting.
Reasons:
¡ Easily damaged components are protected against
overheating.
¡ The appliance is protected against electrical over-
load.
5.5 Setting the hotplates
To set a hotplate, it has to be selected.
Select the required heat setting on the control panel.
Heat setting
1 Lowest setting
9 Highest setting
. Every heat setting has an intermediate
setting, e.g. 4. .
5.6 Selecting heat settings
Requirement: The hob is switched on.
Select the hotplate with
1.
a lights up on the power level display.
Within the next 10 seconds, touch
2.
The basic setting appears.
– Power level 9
– Power level 4
5.7 Changing heat settings
Select the hotplate with
1.
Touch or until the required heat setting ap-
2.
pears.
5.8 Switching off the hotplate
There are 2 ways to switch off the hotplate
Touch twice.
1.
a appears on the heat setting display.
goes out.
⁠ .
or ⁠ .
.
a After approx. 10 seconds the residual heat indicator
appears.
Select the hotplate and touch
2.
pears on the heat setting display.
a After approx. 10 seconds the residual heat indicator
appears.
Note: The hotplate last selected remains activated. You
can adjust the hotplate without selecting it again.
5.9 Recommended cooking settings
You can find an overview of different foods with appro-
priate power levels here.
The cooking time varies depending on the type, weight,
thickness and quality of the food. The ongoing power
level depends on the cookware used.
Cooking tips
¡ To bring food to the boil, use heat setting 9.
¡ Stir thick liquids occasionally.
¡ Food that needs to be seared quickly or that initially
loses a lot of liquid during frying should be fried in
small portions.
¡ Tips for saving energy when cooking. → Page 25
Melting
Food
Chocolate, cooking chocolate
Butter, honey, gelatine
Heating or keeping warm
Stew, e.g. lentil stew
1
Milk
1
Sausages in water
1 Prepare the dish without the lid.
Defrosting and heating
Spinach, frozen
Goulash, frozen
Poaching or simmering
1, 2
Dumplings
1, 2
Fish
White sauce, e.g. béchamel
Whisked sauces, e.g. sauce
béarnaise or hollandaise
1 Bring the water to the boil with the lid on.
2 Continue to cook the dish without a lid.
Boiling, steaming or stewing
Rice with double the volume of
water
Rice pudding
Unpeeled boiled potatoes
1 Bring the water to the boil with the lid on.
2 Continue to cook the dish without a lid.
Basic operation en
or until ap-
Ongoing Ongoing
cooking cooking
setting time in
minutes
1-1. -
1–2 -
1–2 -
1.-2. -
3–4 -
2.-3. 10–20
2.-3. 20–30
4.-5. 20–30
4–5 10–15
1–2 3–6
3–4 8–12
2–3 15–30
1.-2. 35–45
4–5 25–30
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