Uses, Tables and Tips

Cooking table

The information given in the following table is for guidance only.

Heat

Cooking-

 

Cooking

 

set-

suitable for

Tips/Hints

process

time

ting

 

 

 

 

 

 

0

 

Residual heat, Off posi-

 

 

 

tion

 

 

 

 

 

 

 

Keeping

Keeping cooked foods

 

 

1

food

as required

Cover

warm

 

warm

 

 

 

 

 

 

 

Melting

Hollandaise sauce,

 

 

 

melting butter, chocolate,

5-25 mins.

Stir occasionally

1-2

 

gelatine

 

 

 

 

 

 

 

Solidi-

Fluffy omelettes, baked

10-40 mins.

Cook with lid on

 

fying

eggs

 

 

 

 

 

 

 

 

 

Simmer-

Simmering rice and milk-

 

Add at least twice as

 

based dishes

 

much liquid as rice, stir

2-3

ing on

25-50 mins.

 

low heat

Heating up ready-cooked

 

milk dishes part way

 

meals

 

through cooking

 

 

 

 

Steaming

Steaming vegetables, fish

 

With vegetables add

3-4

20-45 mins.

only a little liquid (a

 

Braising

braising meat

 

few tablespoons)

 

 

 

 

 

 

 

 

Use only a little liquid,

 

 

Steaming potatoes

20-60 mins.

e. g.: max. ¼ l water

4-5

Boiling

 

 

for 750 g potatoes

 

 

 

 

 

Cooking larger quantities

60-150

Up to 3 l liquid plus in-

 

 

of food, stews and soups

mins.

gredients

 

 

Frying escalopes, veal

 

 

 

Gentle

cordon bleu, cutlets, ris-

Steady

Turn halfway through

6-7

soles, sausages, liver, roux,

Frying

frying

cooking

 

eggs, pancakes, dough-

 

 

 

 

 

 

nuts

 

 

 

Heavy

Hash browns, loin steaks,

5-15 mins.

Turn halfway through

7-8

steaks, Flädle (pancakes

Frying

per pan

cooking

 

for garnishing soup)

 

 

 

 

 

Boiling

 

 

 

9

Searing

Boiling large quantities of water, cooking pasta, searing meat

Deep

(goulash, pot roast), deep frying chips

 

 

frying

 

 

 

 

 

 

 

 

23