AEG HC452020EB - Manual (Page 30)

• Simmering: to cook food (for example
dumplings) just under the boiling
point.
Stewing
• Cook the food in its own juice, or add
of a little fat and other liquid.
• Use this method to cook food with a
high water content (such as vegeta-
bles, fish and fruit) with a lid on over
moderate heat, to keep the flavour.
Steaming
• This is a gentle cooking method,
which keeps a high level of the food’s
nutrient content and colour.
• Using fats and oils
When the temperature is too high, the
fat begins to smoke (so-called “smok-
ing point”)
Fats /
Oils Max.
tempera-
ture (°C) Smoke
point (°C)
Butter 130 150
Pork fat 170 200
Beef fat 180 210
Olive oil 180 200
Sunflower
oil 200 220
Ground-
nut oil 200 235
Coconut
oil 200 240
The Power function is suitable for heat-
ing large quantities of water.
6. CARE AND CLEANING
Clean the appliance after each use.
Always use cookware with clean bottom.
WARNING!
Sharp objects and abrasive
cleaning agents will damage the
appliance.
For your safety, do not clean the
appliance with steam blasters or
high-pressure cleaners.
Scratches or dark stains on the
glass ceramic have no effect on
how the appliance operates.
To remove the dirt:
1. – Remove immediately:melted
plastic, plastic foil, and food with
sugar. If not, the dirt can cause
damage to the appliance. Use a
special scraper for the glass . Put
the scraper on the glass surface at
an acute angle and move the
blade on the surface .
– Remove after the appliance is
sufficiently cool:limescale rings ,
water rings, fat stains, shiny metal-
lic discolorations. Use a special
cleaning agent for glass ceramic
or stainless steel.
2. Clean the appliance with a moist
cloth and some detergent.
3. At the end rub the appliance dry
with a clean cloth.
WARNING!
Glass bar
• Do not use the scraper or sharp ob-
jects to clean the glass bar and the
space between it and glass ceramic.
Glass bar is attached to the ceramic
plate.
• Do not put the pots on the glass bar.
• Make sure that the pans and pots do
not touch the glass bar.
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