Hob - Helpful hints and tips |
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HOB - HELPFUL HINTS AND TIPS
WARNING!
Refer to "Safety information" chapter.
Cookware
• The bottom of the cookware must be as thick and flat as possible.
•Cookware made of enamelled steel and with aluminium or copper bottoms can cause discoloration on glass ceramic surface.
Energy saving
•If possible, always put the lids on the cookware.
•Put cookware on a cooking zone before you start it.
•Stop the cooking zones before the end of the cooking time to use residual heat.
•The bottom of pans and cooking zones must have the same dimension.
Examples of cooking applications
The data in the table is for guidance only.
Heat |
| Use to: |
| Time |
| Hints |
setting |
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1 |
| Keep cooked foods warm |
| as re- |
| Cover |
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| quired |
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| Hollandaise sauce, melt: butter, choco- |
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| Mix occasionally | ||
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| late, gelatine |
| min |
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| Solidify: fluffy omelettes, baked eggs |
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| Cook with a lid on | ||
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| min |
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| Simmer rice and milkbased dishes, heat- |
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| Add at least twice as much liquid as | ||
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| ing up |
| min |
| rice, stir milk dishes part way |
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| through |
| Steam vegetables, fish, meat |
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| Add a few tablespoons of liquid | ||
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| min |
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| Steam potatoes |
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| Use max. ¼ l water for 750 g of po- | ||
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| min |
| tatoes |
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| Cook larger quantities of food, stews |
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| Up to 3 l liquid plus ingredients | ||
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| and soups |
| min |
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| Gentle fry: escalope, veal cordon bleu, |
| as re- |
| Turn halfway through | |
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| cutlets, rissoles, sausages, liver, roux, |
| quired |
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| eggs, pancakes, doughnuts |
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| Heavy fry, hash browns, loin steaks, |
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| Turn halfway through | ||
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| steaks |
| min |
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9 |
| Boil large quantities of water, cook pasta, sear meat (goulash, pot roast), deep fry chips | ||||
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