AEG 5033 V operating instructions Cooking, Typical Heat Settings, Operating Instructions

Operating Instructions

Cooking

The information given in the following tables is for guidance only. The heat setting necessary for cooking is dependent on the quality of the pans, and the type and quantity of the food.

Typical Heat Settings

	Switch	Cooking Process/	Suitable for
	Setting	Setting
	9	Heating Up	Heating up large amounts of water, boiling pasta
			Frying chips,
	7-8	Fast	browning meat, e.g. goulash,
		Frying	frying, e.g. potato pancakes
			frying pieces of loin, steaks
			Frying meat, schnitzels, cordon bleu
	6-7	Slow	cutlets, rissoles, sausages, liver roux,
		Frying	mild frying of
			eggs, omelettes, frying doughnuts
			Boiling larger quantities of food,
	4-5	Boiling	stews and soups,
			steaming potatoes,
			boiling meat stock
		Steaming,	Braising vegetables,
	3-4		braising meat
		Braising
			cooking rice pudding
			Simmering rice and milk dishes
			(stir occasionally),
	2-3	Simmering	Steaming smaller quantities of potatoes or
			vegetables,
			warming ready meals
			Omelette, egg garnish, hollandaise sauce,
	1-2	Melting	keeping dishes warm,
			melting butter, chocolate, gelatine
	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.

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