22
Examples of cooking applications

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

The power function is suitable for heating large quantities of liquid.

Heat
set-
ting
Cooking
process suitable for Cook time Tips/Hints
0Off position
V
Keeping
food
warm
Keeping cooked foods
warm as required Cover
1-2
Melting
Hollandaise sauce,
melting butter, chocolate,
gelatine
5-25 mins. Stir occasionally
Solidify-
ing
Fluffy omelettes, baked
eggs 10-40 mins. Cook with lid on
2-3 Simmer-
ing
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 tablespoons)
4-5 Boiling
Steaming potatoes 20-60 mins.
Use only a little liquid,
e. g.: max. ¼l water
for 750g of potatoes
Cooking larger quantities
of food, stews and soups
60-150
mins.
Up to 3 l liquid plus in-
gredients
6-7 Gentle
frying
Frying escalope, veal cor-
don bleu, cutlets, rissoles,
sausages, liver, roux, eggs,
pancakes, doughnuts
as required 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 fry-
ing
Boiling large quantities of water, cooking pasta, searing meat
(goulash, pot roast), deep frying chips