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 | Cooking method | Examples for Use | |
Setting | |||
|
| ||
| Warming | Warming large amounts of liquid, | |
9 P | Sautéing | boiling noodles, searing meat, | |
| Frying | (browning goulash,braising meat) | |
Intensive | Steak, Srloin, Hash Brown, | ||
Frying | Sausages | ||
| |||
|
| Schnitzel / chops, Liver, Fish, | |
Frying | Rissoles, Fried egg | ||
|
| pancakes/Griddle cakes | |
|
|
| |
| Steaming | Steaming and stewing of small | |
| |||
amount of vegetables, Boiling | |||
Stewing | |||
| rice and milk dishes | ||
|
| ||
Melting | Melting butter, dissolving gelatin, | ||
melting chocolate | |||
|
| ||
|
|
|
34_ hob use