AEG HC451501EB User Manual download pdf (Page 12)

• The wok provides a very small drop in

temperature and low oil consumption.

• Because of the constant temperature

the fried food does not absorb much

fat.

• Meat, fish, potatoes, vegetables, etc.

keep an even colour and crust, and

thus also the usual taste.

• Only use fats that are specially

intended for deep-frying.

Poaching / Whipping

• The curved shape of the wok is

suitable for whipping up custards,

sabayons, butter sauces, fatless

sponge or parfait mixtures without a

bain marie at 65° C to 80° C.

Simmering

• Boiling: to cook food (for example

spaghetti) at the boiling point.

• 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

vegetables, 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.

Use of the fats and oils

When the temperature is too high, the

fat begins to produce smoke. This

temperature is called the smoke point.

Fat / Oil Max. tem-

perature °C

Smoke

point °C

Butter 130 150

Pork fat 170 200

Beef fat 180 210

Olive oil 180 200

Sunflower oil 200 220

Groundnut

oil

200 235

Coconut oil 200 240

Use Power function to heat up large

quantities of water.

6. CARE AND CLEANING

WARNING!

Refer to Safety chapters.

6.1 General information

• Clean the hob after each use.

• Always use cookware with clean

bottom.

• Scratches or dark stains on the surface

have no effect on how the hob

operates.

• Use a special cleaner applicable for

the surface of the hob.

• Use a special scraper for the glass.

6.2 Cleaning the hob

• Remove immediately: melted plastic,

plastic foil, and food with sugar. If not,

the dirt can cause damage to the hob.

Put the special scraper on the glass

surface at an acute angle and move

the blade on the surface.

• Remove when the hob is sufficiently

cool: limescale rings, water rings, fat

stains, shiny metallic discoloration.

Clean the hob with a moist cloth and

non-abrasive detergent. After

cleaning, wipe the hob dry with a soft

cloth.

6.3 Cleaning the wok

• Clean the wok inside and out with

washing up liquid after every use.

• Soften heavy deposits with hot water.

Clean the wok with a chromium steel

cleaner and a sponge.

• Blue discolourations, limescale stains

or protein stains are best removed

with vinegar or lime juice.

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