Settings for Cooking on the Zones
The figures in the following table are benchmark figures. The switch setting required for a certain cooking method depends on the quality of the pans and the type and amount of food.
| Automatic |
|
| |
Switch | warm up func- | Cooking | Examples for use | |
setting | tion1) | method | ||
| (min.) |
|
| |
|
|
|
| |
|
| Warming | Warming large amounts of liquid, | |
9 |
| boiling noodles, | ||
| Sautéing | |||
| searing meat, | |||
|
| Frying | ||
|
| (browning goulash, braising meat) | ||
|
|
| ||
8 | 4,5 | Intensive fry- | Steak, sirloin, | |
|
| hash browns, | ||
7 | 3,5 | ing | sausages, | |
| pancakes/griddle cakes | |||
|
|
| ||
6 |
|
| Schnitzel/chops, | |
2,0 | Frying | liver, fish, | ||
|
|
| rissoles, fried eggs | |
5 | 10,2 | Boiling | Cooking up to 1.5 l liquid, | |
|
| |||
4 | 6,5 | potatoes, vegetables | ||
| ||||
|
| |||
3 | 4,8 | Steaming | Steaming and stewing of | |
|
| small amounts of vegetables, | ||
|
| Stewing | ||
2 | 1,7 | boiling rice and | ||
Boiling | ||||
milk dishes | ||||
|
|
| ||
|
|
| Melting butter, | |
1 |
|
| ||
1,0 | Melting | dissolving gelatine, | ||
|
|
| melting chocolate | |
u | 0,5 | Keeping warm | Keeping meals warm | |
|
|
|
|
1)When cooking without the automatic function the warm up period can be individu- ally selected.
3
3 When warming or sautéing food we recommend that you set the appliance to warm up setting “9” and then, for food which requires a longer cooking time, switch to the appropriate follow on heat setting to finish cooking the food.
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