Heat | Cooking | suitable for | Cook | Tips/Hints | |
setting | process | time | |||
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| Frying escalope, veal |
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| Gentle | cordon bleu, cutlets, | as re- | Turn halfway | |
rissoles, sausages, liv- | |||||
frying | quired | through cooking | |||
| er, roux, eggs, | ||||
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| pancakes, doughnuts |
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| Hash browns, loin |
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Heavy | steaks, steaks, Flädle | Turn halfway | |||
frying | (pancakes for garnish- | per pan | through cooking | ||
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| ing soup) |
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| Boiling |
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9 | Searing | Boiling large quantities of water, cooking pasta, searing | |||
Deep fry- | meat (goulash, pot roast), deep frying chips | ||||
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| ing |
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The power function is suitable for heating large quantities of liquid.
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