The information given in the following table is for guidance only.
Heat | Cooking- |
| Cooking |
| |
set- | suitable for | Tips/Hints | |||
process | time | ||||
ting |
|
| |||
|
|
|
| ||
|
|
|
|
| |
0 |
| Off position |
|
| |
|
|
|
|
| |
| Keeping | Keeping cooked foods |
|
| |
V | food | as required | Cover | ||
warm | |||||
| warm |
|
| ||
|
|
|
| ||
|
|
|
|
| |
| Melting | Hollandaise sauce, |
|
| |
| melting butter, chocolate, | Stir occasionally | |||
| gelatine |
|
| ||
|
|
|
| ||
| Solidi- | Fluffy omelettes, baked | Cook with lid on | ||
| fying | eggs | |||
|
|
| |||
|
|
|
|
| |
| Simmer- | Simmering rice and milk- |
| Add at least twice as | |
| based dishes |
| much liquid as rice, stir | ||
ing on | |||||
Heating up | milk dishes part way | ||||
| low heat |
| |||
| meals |
| through cooking | ||
|
|
| |||
|
|
|
|
| |
| Steaming | Steaming vegetables, fish |
| With vegetables add | |
only a little liquid (a few | |||||
Braising | braising meat | ||||
|
| tablespoons) | |||
|
|
|
| ||
|
|
|
|
| |
|
|
|
| Use only a little liquid, e. | |
|
| Steaming potatoes | g.: max. ¼ l water for | ||
Boiling |
|
| 750 g potatoes | ||
|
|
| |||
|
| Cooking larger quantities of | Up to 3 l liquid plus in- | ||
|
| food, stews and soups |
| gredients | |
| Gentle | Frying escalopes, veal cor- |
|
| |
don bleu, cutlets, rissoles, | Steady frying | Turn halfway through | |||
Frying | sausages, liver, roux, eggs, | cooking | |||
|
| pancakes, doughnuts |
|
| |
|
|
|
|
| |
| Heavy | Hash browns, loin steaks, | Turn halfway through | ||
steaks, Flädle (pancakes for | |||||
Frying | per pan | cooking | |||
| garnishing soup) | ||||
|
|
|
| ||
|
|
|
|
| |
| Boiling |
|
|
| |
9 | Searing | Boiling large quantities of water, cooking pasta, searing meat (gou- | |||
Deep | lash, pot roast), deep frying chips | ||||
| |||||
| frying |
|
|
| |
|
|
|
|
|
The power function is suitable for heating large quantities of liquid.
20