SUGGESTED SETTINGS FOR COOKING SPECIFIC FOODS
The figures in the table below are guidelines. The heat settings required for various cooking methods depend on a number of variables, including the quality of the cookware being used and the type and amount of food being cooked.
Switch | Cookingmethod | Examples for Use | |
Setting | |||
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| Warming | Warming large amounts of liquid, | |
Sautéing | boiling noodles, searing meat, | ||
| Frying | (browning goulash, braising meat) | |
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Intensive | Steak, sirloin, hash browns, | ||
Frying | sausages, pancakes / griddle cakes | ||
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Frying | Schnitzel / chops, liver, fish, | ||
rissoles, fried eggs | |||
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Boiling | Cooking up to 1.5 l liquid, | ||
potatoes, vegetables | |||
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Steaming | Steaming and stewing of small | ||
Stewing | amounts of vegetables, boiling | ||
| Boiling | rice and milk dishes | |
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Melting | Melting butter, dissolving gelatine, | ||
melting chocolate | |||
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The heat settings indicated in the table above are provided only as guidelines for your reference.
You will need to adjust the heat settings according to specific cookware and foods.