27Uses, Tables and Tips
Cooking table
The information given in the following table is for guidance only.
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
12 Melting
Hollandaise sauce,
melting butter, chocolate,
gelatine
525 mins. Stir occasionally
Solidifying Fluffy omelettes, baked eggs 1040 mins. Cook with lid on
23
Simmer
ing on low
heat
Simmering rice and milk
based dishes
Heating up readycooked
meals
2550 mins.
Add at least twice as
much liquid as rice, stir
milk dishes part way
through cooking
34 Steaming
Braising
Steaming vegetables, fish
braising meat 2045 mins.
With vegetables add only
a little liquid (a few table
spoons)
45 Boiling
Steaming potatoes 2060 mins.
Use only a little liquid, e.
g.: max. ¼l water for
750g potatoes
Cooking larger quantities of
food, stews and soups 60150 mins. Up to 3l liquid plus in
gredients
67 Gentle
Frying
Frying escalopes, veal cor
don bleu, cutlets, rissoles,
sausages, liver, roux, eggs,
pancakes, doughnuts
Steady frying Turn halfway through
cooking
78 Heavy
Frying
Hash browns, loin steaks,
steaks, Flädle (pancakes for
garnishing soup)
515 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