User manual SIEMENS EH375CE11E

[. . . ] Switch off the hotplate. 5 Cooking using a water bath Cooking using a water bath involves cooking food inside a pot which is in turn placed in another larger pan which contains water. In this way, the food is heated gently and constantly and it is the hot water, not the direct heat of the hotplate, which cooks the food. When cooking food using a water bath, avoid resting tins, glass jars or containers made from other materials directly on the base of the pan which contains the water, to avoid breaking the glass in both the hob and the container as a result of the hotplate reheating. If there is a drawer below the cooking hob, this should not be used to store any flammable objects or sprays. Hot cooking hob Wet hotplates and pan bases Risk of injuries! [. . . ] H Cooking control and safety; the hob supplies or cuts off the heat as soon as the controls are operated. The induction hotplate stops supplying heat if the pan is removed before the power has been switched off. 10 Suitable pans Ferromagnetic pans Ferromagnetic pans are the only pans which are suitable for induction cooking. They can be made of: H enamelled steel H cast iron H specially designed cookware for induction cooking made from stainless steel. Special pans for induction cooking Other types of special pans are available for induction cooking, where the base of the pan is not entirely ferromagnetic. Check the diameter as this could affect the pan detection as well as the cooking results. To find out whether the pans are suitable, check that they are attracted to a magnet. The manufacturer will usually indicate if their pans are suitable for induction cooking. Never use pans made from: H standard, high quality steel H glass H earthenware H copper H aluminium Characteristics of the base of the pan The characteristics of the base of the pan can affect the evenness of the cooking. Pans which are made from heat-diffusing materials (such as "sandwich" pans made from stainless steel) distribute the heat evenly, saving time and energy. Checking pans using a magnet Unsuitable pans 11 No pan or incorrect size pan If no pan is placed on the hotplate, or the pan is not made of a suitable material or it is not a suitable size, the heat setting on the hotplate indicator will flash. If there is a delay of more than 90 seconds, the hotplate switches off automatically. Although your hob is equipped with an internal safety system, empty cookware can heat up so quickly that the "automatic OFF" function does not have time to react and a very high temperature may be reached. The base of the pan could melt and damage the hob's glass surface. Each hotplate has a minimum limit for pan detection which varies according to the material from which the pan being used is made. It is for this reason that you are recommended to use a hotplate which matches the diameter of the pan. The area will automatically adapt, depending on the pan material and its properties, activating only a single area or an entire area and supplying the right level of power for best cooking results. Empty pans or pans with a thin base Pan detection Double or triple hotplate 12 Getting to know your appliance The operating instructions are valid for a range of cooking hobs. The hotplate is switched off and the residual heat indicator is displayed. Cooking table Some examples are given in the following table. The cooking times depend on the type, weight and quality of the food being cooked. Slow cooking level Melting Chocolate, ganache, butter, honey Gelatin Heating and keeping warm Vegetable and pulse stew (e. g. lentils) Milk** Sausages boiled in water** Defrosting and heating Frozen spinach Frozen goulash Simmering, bringing to the boil over a low heat Potato dumplings Fish White sauces, e. g. Béarnaise, Hollandaise Boiling, steaming, sautéing Rice (with double the amount of water) Rice pudding Potatoes (unpeeled) Potatoes (peeled in salted water) Pasta Stew, soup Vegetables (fresh) Vegetables (frozen) Stews (in pressure cooker) Duration of slow cooking in minutes 12 12 12 12 34 34 34 4 4 1 3 2 2 4 4 6 3 3 3 4 5* 5* 2 4 3 3 5 5 7* 4 4 4 5 5 15 min 20 30 min 20 30 min 10 15 min 3 6 min 8 12 min 15 30 min 25 35 min 25 30 min 15 25 min 6 10 min 15 60 min 10 20 min 7 20 min 16 Slow cooking level Roasting Joints of meat Meat stews Goulash Pan-frying Fillets, with or without pastry or breadcrumb coating Frozen fillets Chops, with or without breadcrumb coating Steak (3 cm thick) Breast (2 cm thick) Breast (frozen) Whole fish and fish fillets (without breadcrumb coating) Whole fish and fish fillets (breaded) Frozen breaded fish, e. g. sauté Pancakes Omelette Fried eggs Frying** (150 g 200 g per portion in 1 2 l of oil) Frozen food, e. g. chicken pieces Fish (breaded or beer-battered) Green vegetables, mushrooms, (breaded or beer-battered, e. g. [. . . ] The noise is caused by the vibration of the contact surfaces of the various superimposed materials. This noise is mostly produced by pans which are composed of different superimposed materials, as soon as these are used at full heating power and at the same time on two hotplates. This whistling disappears or lessens as soon as the power is reduced. A low buzzing noise, like a transformer A low whistle Sizzling High-pitched whistling 23 Noise from the fan To run the electronic system properly, the cooking hob must operate at a controlled temperature. To do this, the cooking hob is fitted with a fan which comes on after each temperature detected using different power levels. [. . . ]