User manual

Operating Instructions
32
Usage, Tables and Tips
Boil
The information given in the following tables is for guidance. The
switch setting necessary for cooking is dependent on the quality of the
pans, and the type and quantity of the food.
Guideline values for cooking without Automatic
3
When heating up or frying, we recommend to use the heating up set-
ting “9“ and then to continue cooking foods that require longer cook-
ing times at an appropriate lower heat setting.
Switch
setting
Cooking process/
Lower heat setting
Suitable for
9 Heating Up
Heating up large quantities of water,
cooking pasta
7–8 Heavy browning
Frying chips,
browning meat, e.g. goulash,
frying, e.g. potato pancakes,
frying pieces of loin, steaks
6–7 Gentle frying
Frying meat, schnitzels, cordon bleu, cutlets,
rissoles, sausages, liver, roux,
mild frying of eggs, omelettes,
frying doughnuts
4–5 Boil
Boiling larger quantities of food,
stews and soups,
steaming potatoes,
boiling meat stock
3–4 Steaming, stewing
Braising vegetables,
braising meat,
cooking rice pudding
2–3 Simmering
Simmering rice and milk dishes
(stir occasionally),
Steaming smaller quantities of
potatoes or vegetables,
heating ready meals
1–2 Melting
Beaten omelette, egg garnish,
hollandaise sauce,
keeping dishes warm,
melting butter, chocolate, gelatine
0 Residual Heat, Off Position