Cooking Guidelines

The information given in the following table is for guidance only

Heat	Cooking	Suitable For	Cook Time	Tips/Hints
Setting	Process

0		Residual heat, off position

	Melting	Hollandaise sauce, melting butter,	5-25 mins	Stir occasionally
1-2		chocolate, gelatine

	Solidifying	Fluffy omelettes, baked eggs	10-40 mins	Cook with lid on

		Simmering rice and milk-based		Add at least twice as much
2-3	Simmering	dishes	25-50 mins	liquid as rice, stir milk dish-
		Heating up ready-cooked meals		es part way through cook-
				ing

	Steaming	Steaming vegetables, fish		With vegetables add only a
3-4	Braising	Braising meat	20-45 mins	little liquid (a few table-
				spoons)

				Use only a little liquid, e.g.:
		Steaming Potatoes	20-60 mins	max. 1/4 I water for 750g
4-5	Boiling			of potatoes

		Cooking larger quantities of food,	60-150 mins.	Up to 3 I liquid plus
		stews and soups		ingredients

		Frying escalope, veal cordon bleu,	as required	Turn halfway through
6-7	Gentle frying	cutlets, rissoles, sausages, liver, roux,		cooking
		eggs, pancakes, doughnuts

7-8	Heavy Frying	Hash browns, loin steaks, steaks	5-15 mins. per	Turn halfway through
		flädle (pancakes for garnishing soup)	pan	cooking

	Boiling	Boiling large quantities of water, cooking pasta, searing meat (goulash, pot roast)
9	Searing	deep frying chips
	Deep Frying