25Uses, Tables and Tips
3We recommend when boiling or searing foods using the highest heat setting at

first and then letting foods requiring a longer cooking time finish cooking on

the desired heat setting.

1Overheated fats and oils can ignite quickly. If you are cooking foods in fat or oil

(e.g. chips), remain nearby.

Heat
setting
Cooking
process suitable for Cooking
time Tips/Hints
0Residual heat, Off position
1Keeping
food warm Keeping cooked foods warm as required Cover
12 Melting
Hollandaise sauce,
melting butter, chocolate,
gelatine
525 mins. Stir occasionally
Solidifying Fluffy omelettes, baked eggs 1040 mins. Cook with lid on
23
Simmer
ing on low
heat
Simmering rice and milk
based dishes
Heating up readycooked
meals
2550 mins.
Add at least twice as
much liquid as rice, stir
milk dishes part way
through cooking
34 Steaming
Braising
Steaming vegetables, fish
braising meat 2045 mins.
With vegetables add only
a little liquid (a few table
spoons)
45 Boiling
Steaming potatoes 2060 mins.
Use only a little liquid, e.
g.: max. ¼l water for
750g potatoes
Cooking larger quantities of
food, stews and soups 60150 mins. Up to 3l liquid plus in
gredients
67 Gentle
Frying
Frying escalopes, veal cor
don bleu, cutlets, rissoles,
sausages, liver, roux, eggs,
pancakes, doughnuts
Steady frying Turn halfway through
cooking
78 Heavy
Frying
Hash browns, loin steaks,
steaks, Flädle (pancakes for
garnishing soup)
515 mins.
per pan
Turn halfway through
cooking
9
Boiling
Searing
Deep
frying
Boiling large quantities of water, cooking pasta, searing meat (goulash,
pot roast), deep frying chips