16
Heat | Use to: | Time | Hints |
set- |
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ting |
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Solidify: fluffy omelettes, baked | Cook with a lid on | ||
| eggs | min |
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Simmer rice and milkbased | Add at least twice as much | ||
| dishes, heating up | min | liquid as rice, stir milk dishes |
| meals |
| part way through |
Steam vegetables, fish, meat | Add a few tablespoons of liq- | ||
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| min | uid |
Steam potatoes | Use max. ¼ l water for 750 g | ||
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| min | of potatoes |
Cook larger quantities of food, | Up to 3 l liquid plus ingredi- | ||
| stews and soups | min | ents |
Gentle fry: escalope, veal cordon | as re- | Turn halfway through | |
| bleu, cutlets, rissoles, sausages, | quired |
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| liver, roux, eggs, pancakes, |
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| doughnuts |
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Heavy fry, hash browns, loin | Turn halfway through | ||
| steaks, steaks | min |
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9Boil large quantities of water, cook pasta, sear meat (goulash, pot roast), deep fry chips
The Power function is suitable for heat- ing large quantities of water.