Reference values for your cooking
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 | Cooking | Examples for use | |
setting | function*) | method | ||
| ||||
| (min.) |
|
| |
|
| Warming | Warming large amounts of liquid, | |
|
| boiling noodles, | ||
9 |
| Sautéing | ||
| searing meat, | |||
|
| Frying | ||
|
| (browning goulash, braising meat) | ||
|
|
| ||
8 | 4.5 |
| Steak, sirloin, | |
|
| Intensive | hash browns, | |
7 | 3.5 | frying | sausages, | |
| pancakes/griddle cakes | |||
|
|
| ||
|
|
| Schnitzel/chops, | |
6 | 2.0 | Frying | liver, fish, | |
|
|
| rissoles, fried eggs | |
|
|
|
| |
5 | 10.2 |
| Cooking up to 1.5 l liquid, | |
|
| Boiling | ||
4 | 6.5 | potatoes, vegetables | ||
| ||||
|
| |||
|
|
|
| |
3 | 4.8 | Steaming | Steaming and stewing of | |
|
| small amounts of vegetables, | ||
|
| Stewing | ||
|
| boiling rice and | ||
2 | 1.7 | Boiling | ||
milk dishes | ||||
|
|
| ||
|
|
| Melting butter, | |
1 | 1.0 | Melting | dissolving gelatine, | |
|
|
| melting chocolate | |
u | 0.5 | Keeping | Keeping meals warm | |
warm | ||||
|
|
| ||
|
|
|
|
*) When cooking without the automatic function the warm up period can be indivi− dually selected.
When warming or sautéing food we recommend that you set the appliance to warm up setting equires a longer cooking
time, switch to the appropriate follow on cooking setting to finish cooking the food.
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