User manual

22
Uses, Tables and Tips
Cooking table
The information given in the following table is for guidance only.
3 We recommend when boiling or searing foods using the highest heat
setting at first and then letting foods requiring a longer cooking time
finish cooking on the desired heat setting.
1 Overheated fats and oils can ignite quickly. If you are cooking foods in
fat or oil (e.g. chips), remain nearby.
Heat
setting
Cooking-
process
suitable for
Cook-
ing time
Tips/Hints
0 Residual heat, Off position
1
Keeping
food warm
Keeping cooked foods
warm
as re-
quired
Cover
1-2
Melting
Hollandaise sauce,
melting butter, chocolate,
gelatine
5-25
mins.
Stir occasionally
Solidifying
Fluffy omelettes, baked
eggs
10-40
mins.
Cook with lid on
2-3
Simmering
on low
heat
Simmering rice and milk-
based dishes
Heating up ready-cooked
meals
25-50
mins.
Add at least twice as
much liquid as rice,
stir milk dishes part
way through cooking
3-4
Steaming
Braising
Steaming vegetables, fish
braising meat
20-45
mins.
With vegetables add
only a little liquid (a
few tablespoons)
4-5 Boiling
Steaming potatoes
20-60
mins.
Use only a little liquid,
e. g.: max.
¼ l water
for 750 g potatoes
Cooking larger quantities
of food, stews and soups
60-150
mins.
Up to 3 l liquid plus
ingredients
6-7
Gentle
Frying
Frying escalopes, veal cor-
don bleu, cutlets, rissoles,
sausages, liver, roux, eggs,
pancakes, doughnuts
Steady
frying
Turn halfway through
cooking
7-8
Heavy
Frying
Hash browns, loin steaks,
steaks, Flädle (pancakes for
garnishing soup)
5-15
mins.
per pan
Turn halfway through
cooking
9
Boiling
Searing
Deep frying
Boiling large quantities of water, cooking pasta, searing meat
(goulash, pot roast), deep frying chips