Settings for Cooking on the Rings, Parboiling

Settings for Cooking on the Rings

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

Heat	Cooking method	Examples
setting	Cooking method	Examples
setting
9	Parboiling	Starting of cooking and roasting, cooking of large
9	Parboiling	quantities of liquid, then switch-back to
		appropriate setting
7-9	Frying	French fries, pan-cakes
7-9	Quick frying	Fillet of pork and beef, steaks goulash
	Quick frying	Fillet of pork and beef, steaks goulash
	Roasting	Frying of meat, schnitzel, cutlets, meat-balls,
6-7	Frying without	sausages, liver, fish-fillet in deep fat, Frying eggs
	crust	or chops
4-5	Boiling	Boiled potatoes, stews, soups, hot-pot, sauces in
4-5	Braising	large quantities
	Braising	large quantities
3-4	Simmering	Simmering of vegetables, braising of meat, lightly
	Simmering	cooking
	Stewing	cooking
	Stewing	small amount of fruit with little liquid
		small amount of fruit with little liquid
2-3	Gentle	Simmering of rice and food with milk (sometimes
	Gentle	stirring), Stewing of smaller amount of potatoes
	simmering	stirring), Stewing of smaller amount of potatoes
	simmering	or vegetables, Warming up of prepared meal
		or vegetables, Warming up of prepared meal
	Melting	Omelette, fried eggs, Hollandaise sauce, Keeping
1-2	Melting	warm a meal or small amount of hot-pot
		Melting of butter, chocolate, gelatine.
0		Residual heat, OFF-position
0		Residual heat, OFF-position

3 When heating up or frying, we recommend heat setting “9", and then continue cooking foods at an appropriate lower heat setting.