Instruction manual

Settings table and tips en
15
Cooking tips
■ Use a pressure cooker to cook creamy soups and
pulses. This significantly reduces the cooking time. If
you are using a pressure cooker, follow the
manufacturer's instructions. Add all of the
ingredients at the start.
■ Always use a lid when cooking potatoes and rice.
This significantly reduces the cooking time. The
water must be boiling before you add pasta, rice or
potatoes. Then adjust the heat setting to continue
boiling.
■ For pan-cooked dishes, heat the oil up first. As soon
as you have started the frying, keep the pan at a
constant temperature by adjusting the heating
setting as required. When preparing several
portions, wait until the relevant temperature has
been reached again. Turn the food regularly.
■ When cooking soups, cream, lentils or chickpeas,
add all of the ingredients to the cookware at the
same time.
High-output
burner
16-20
™
1 16-20
Desserts
Rice pudding**
Standard-out-
put burner
30-35
›*
8 9-11
œ*
4 21-24
Economy
burner
40-45
›*
9 12-14
œ*
2 28-31
Dual wok
burner
23-28
›*
6 8-10
œ*
4 15-18
Milk chocolate
Economy
burner
10-14
Ÿ*
1 10-14
Dual wok
burner
12-16
Ÿ*
1 12-16
Standard-out-
put burner
16-20
Ÿ*
1 16-20
Crêpes (x 4)
High-output
burner
17-22
š*
7 1-3
š*
5 16-19
Dual wok
burner
9-14
š*
5 1-3
š*
4 8-11
Standard-out-
put burner
20-25
š*
9 1-3
š*
7 19-22
Bread pudding (in the bain marie)
High-output
burner
25-30
£
9 10-12
¦
6 15-18
Dual wok
burner
22-27
£
9 7-9
¦
7 15-18
Standard-out-
put burner
30-35
£
9 12-14
¦
7 18-21
Custard**
High-output
burner
3-8
œ*
5 3-8
Standard-out-
put burner
8-13
œ*
5 8-13
Dual wok
burner
8-13
œ*
3 8-13
Sponge cake (in bain marie)
High-output
burner
35-40
›
9 35-40
Dual wok
burner
40-45
›
9 40-45
Food Total
time in
min.
Step 1 Step 2
Burner
˜ § v ˜ § v