8
Examples of cooking applications
The information given in the following table is for guidance only.
Heat
setting
Cooking
process suitable for Cook time Tips/Hints
0 Residual heat setting, Off position
1Keeping
food warm Keeping cooked foods warm as required Cover
1-2 Melting Hollandaise sauce,
melting butter, chocolate, gelatine 5-25 mins. Stir occasionally
Solidifying Fluffy omelettes, baked eggs 10-40 mins. Cook with lid on
2-3 Simmering
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 lit-
tle liquid (a few tablespoons)
4-5 Boiling
Steaming potatoes 20-60 mins.
Use only a little liquid, e. g.:
max. ¼l water for 750 g of
potatoes
Cooking larger quantities of food,
stews and soups 60-150 mins. Up to 3 l liquid plus ingredi-
ents
6-7 Gentle
frying
Frying escalope, veal cordon
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 frying
Boiling large quantities of water, cooking pasta, searing meat (goulash, pot roast),
deep frying chips