Examples of cooking applications

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

Heat

Cooking

suitable for

Cook time

Tips/Hints

set-

process

ting

 

 

 

 

 

 

 

0

 

Residual heat, setting, Off

 

 

 

position

 

 

 

 

 

 

 

Keeping

Keeping cooked foods

 

 

1

food

as required

Cover

warm

 

warm

 

 

 

 

 

 

 

Melting

Hollandaise sauce,

 

 

 

melting butter, chocolate,

5-25 mins.

Stir occasionally

1-2

 

gelatine

 

 

 

 

 

 

 

Solidify-

Fluffy omelettes, baked

10-40 mins.

Cook with lid on

 

ing

eggs

 

 

 

 

Simmer-

Simmering rice and milk-

 

Add at least twice as

2-3

based dishes

25-50 mins.

much liquid as rice, stir

 

ing

Heating up ready-cooked

 

milk dishes part way

 

 

meals

 

through cooking

 

 

 

 

 

3-4

Steaming

Steaming vegetables, fish

20-45 mins.

With vegetables add

only a little liquid (a

 

Braising

Braising meat

 

few tablespoons)

 

 

 

 

 

 

 

 

Use only a little liquid,

 

 

Steaming potatoes

20-60 mins.

e. g.: max. ¼ l water

4-5

Boiling

 

 

for 750 g of potatoes

 

 

Cooking larger quantities

60-150

Up to 3 l liquid plus in-

 

 

of food, stews and soups

mins.

gredients

 

Gentle

Frying escalope, veal cor-

 

 

6-7

don bleu, cutlets, rissoles,

Steady

Turn halfway through

frying

sausages, liver, roux, eggs,

frying

cooking

 

 

 

pancakes, doughnuts

 

 

7-8

Heavy

Hash browns, loin steaks,

5-15 mins.

Turn halfway through

steaks, Flädle (pancakes

frying

per pan

cooking

 

for garnishing soup)

 

 

 

 

 

 

 

 

 

 

Boiling

 

 

 

9

Searing

Boiling large quantities of water, cooking pasta, searing meat

Deep fry-

(goulash, pot roast), deep frying chips

 

 

ing

 

 

 

 

 

 

 

 

12