Electrolux EHP 601 K manual Chart Boiling and frying

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wherever possible, cover pots and pans with a lid.

never place pots or pans on cooking zones with a larger diameter.

wet or dirty cooking zones and pots will waste energy.

switch off the cooking zone a few minutes before the end of the cooking time, in order to make use of the residual heat.

When using pressure cookers you can reduce the cooking time by up to 50%. As well as saving energy, more vitamins and minerals are retained in the food.

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Chart: Boiling and frying

The setting position required for cooking processes is dependent on the quality of the pots and on the type and amount of the food.

Switch position	Cooking method	Examples
12	Parboiling	Starting of cooking and roasting, cooking of large quantities of
	Quick frying	liquid, then switch--back to appropriate setting
10--11	Frying	French fries, pan cakes
	Deep fat frying	Fillet of pork and beef, steaks goulash
	Roasting	Frying of meat, schnitzel, cutlets, meat--balls, sausages, liver,
8--10		fish--fillet in deep fat,
	Frying without crust
		Frying eggs or chops
4 - 7	Boiling	Boiled potatoes, stews, soups, hot--pot, sauces in large quantities
	Braising
3 - 5	Simmering	Simmering of vegetables, braising of meat, lightly cooking
	Stewing	small amount of fruit with little liquid
		Simmering of rice and food with milk (sometimes stirring),
1 - 3	Gentle simmering	Stewing of smaller amount of potatoes or vegetables,
		Warming up of prepared meal
	Keeping warm	Omelette, fried eggs, Hollandaise sauce,
1--2		Keeping warm a meal or small amount of hot--pot
	Melting
		Melting of butter, chocolate, gelatine.
0	Residual heat	Residual heat, OFF--position

When heating up or frying, we recommend heat setting “10--12”, and then continue cooking foods at an appro- priate lower heat setting.

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