Tips on cooking and frying 19
Examples of cooking applications
The information given in the following table is for guidance only.
Heat | Cooking | suitable for | Cook time | Tips/Hints | |
setting | process | ||||
|
|
| |||
|
|
|
|
| |
0 |
| Off position |
|
| |
V | Keeping | Keeping cooked foods warm | as required | Cover | |
food warm | |||||
|
| Hollandaise sauce, |
|
| |
12 | Melting | melting butter, chocolate, | 525 mins. | Stir occasionally | |
| gelatine |
|
| ||
|
|
|
| ||
| Solidifying | Fluffy omelettes, baked eggs | 1040 mins. | Cook with lid on | |
|
| Simmering rice and milk |
| Add at least twice as | |
23 | Simmering | based dishes | 250 mins. | much liquid as rice, stir | |
Heating up readycooked | milk dishes part way | ||||
|
|
| |||
|
| meals |
| through cooking | |
| Steaming | Steaming vegetables, fish |
| With vegetables add only | |
34 | 205 mins. | a little liquid (a few table | |||
Braising | Braising meat | ||||
|
| spoons) | |||
|
|
|
| ||
|
|
|
| Use only a little liquid, e. | |
|
| Steaming potatoes | 200 mins. | g.: max. ¼ l water for | |
45 | Boiling |
|
| 750 g of potatoes | |
|
| Cooking larger quantities of | 6050 mins. | Up to 3 l liquid plus in | |
|
| food, stews and soups | gredients | ||
|
|
| |||
|
| Frying escalope, veal cordon |
|
| |
67 | Gentle | bleu, cutlets, rissoles, sausag | as required | Turn halfway through | |
frying | es, liver, roux, eggs, pancakes, | cooking | |||
|
| ||||
|
| doughnuts |
|
| |
| Heavy | Hash browns, loin steaks, | 515 mins. | Turn halfway through | |
78 | steaks, Flädle (pancakes for | ||||
frying | per pan | cooking | |||
| garnishing soup) | ||||
|
|
|
| ||
| Boiling |
|
|
| |
9 | Searing | Boiling large quantities of water, cooking pasta, searing meat (goulash, | |||
Deep fry | pot roast), deep frying chips | ||||
| |||||
| ing |
|
|
| |
|
|
|
|
| |
The power function is suitable for heating large quantities of liquid.
