Operating Instructions
27
Typical Heat Settings
The information given in the following table is for guidance. The heat
setting required for cooking depends on the quality of the pans and on
the type and quantity of food.
3 When heating up or frying, we recommend using the warm up setting
“9” and then continue cooking foods that require longer cooking times
at an appropriate lower heat setting.
Heat
Setting
Automatic
Warm Up
Time1
(Min.)
1)When cooking without the automatic warm up function, the warm up time can
be selected as required.
Cooking
Process Examples of Usage
9
Warming up
Frying
Deep-fat
frying
Warming up large amounts of liquid,
boiling pasta,
browning meat,
(browning goulash, pot-roast)
84.5
Fast frying
Steaks, pieces of loin,
potato fritters,
fried sausages,
pancakes, doughnuts
73.5
62.5 Frying Schnitzel/cutlets,
liver, fish,
rissoles, fried eggs
58.5 Boiling Boiling up to 1.5 l liquid,
potatoes, vegetables
46.5
34.8 Steaming
Sautéing
Poaching
Steaming and sautéing small quantities
of vegetables,
cooking rice and
milk-based dishes
23.0
11.0 Melting Melting butter,
dissolving gelatine,
melting chocolate