Typical heat settings for cooking

The details shown in the following table are guidelines. The heat setting required for cooking depends on the quality of the pans and on the type and quantity of food.

Heat

Warm-up

Slow cooking

Examples for use

setting

time of the

procedure

 

 

automatic

 

 

 

function1)

 

 

 

[Min.]

 

 

 

 

 

 

 

 

Warming up

Warming up large amounts of liquid

 

 

Frying

boiling pasta,

 

 

Deep-fat frying

browning of meat,

 

 

 

(browning goulash, pot-roast)

 

 

 

 

 

4,5

Fast frying

Steaks, pieces of loin,

 

 

 

potato fritters,

 

 

 

 

3,5

 

fried sausages,

 

 

pancakes/flat cakes

 

 

 

 

 

 

 

 

 

Frying

Schnitzel/cutlets,

 

2,0

 

liver, fish,

 

 

 

rissoles, fried eggs

 

 

 

 

 

10,2

Boiling

Boiling up to 1.5 l liquid,

 

 

 

 

 

 

potatoes, vegetables

 

6,5

 

 

 

 

 

 

 

 

 

4,8

Steaming

Steaming and sautéing of

 

 

Sautéing

small quantities of vegetables,

 

 

 

1,7

Poaching

cooking rice and

 

 

milk-based dishes

 

 

 

 

 

 

 

 

 

Melting

Melting butter,

 

1,0

 

dissolving gelatine,

 

 

 

melting chocolate

 

 

 

 

 

0,5

Keeping warm

Keeping food warm

 

 

 

 

1)When cooking without the automatic warm-up function, the warm-up time can be individually selected.

When heating up or frying, we recommend using the warm-up setting „ “ and then continue cooking foods that require longer cooking times at a suitable lower heat setting.

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