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| ENGLISH 11 |
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He | Use to: | Time | Hints | Nominal |
at |
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| power con- |
set |
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| sumption |
tin |
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g |
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| Keep warm the food | as required | Put a lid on a cook- | 3 % |
1 | you cooked |
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1 - | Hollandaise sauce, | 5 - 25 min | Mix from time to time | 3 – 8 % |
3melt: butter, chocolate, gelatine
1 - | Solidify: fluffy omelettes, | 10 | - 40 min | Cook with a lid on | 3 – 8 % |
3 | baked eggs |
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3 - Simmer rice and milk- | 25 | - 50 min | Add the minimum | 8 – 13 % | |
5 | based dishes, heating |
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| twice as much liquid |
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| up |
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| as rice, mix milk |
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| dishes part procedure |
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| through |
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5 - | Steam vegetables, fish, | 20 | - 45 min | Add some table- | 13 – 18 % |
7 | meat |
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| spoons of liquid |
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7 - | Steam potatoes | 20 | - 60 min | Use max. ¼ l water for | 18 – 25 % |
9 |
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| 750 g of potatoes |
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7 - | Cook larger quantities | 60 | - 150 | Up to 3 l liquid plus in- | 18 – 25 % |
9 | of food, stews and | min | gredients |
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| soups |
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9 - Gentle fry: escalope,
12veal cordon bleu, cut- lets, rissoles, sausages, liver, roux, eggs, pan- cakes, doughnuts
as necessa- Turn halfway through 25 – 45 % ry
12 | Heavy fry, hash browns, 5 - 15 min | Turn halfway through | 45 – 64 % |
- | loin steaks, steaks |
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13 |
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14 | Boil water, cook pasta, sear meat (goulash, pot roast), | 100 % | |
| chips |
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Boil large quantities of water. Power management is activated.
The Power function is best to heat up large quantities of water.
Information on acrylamides
Important! According to the newest scientific knowledge, if you brown food (specially the one which contains starch), acrylamides can pose a health risk. Thus, we recommend that you cook at the lowest temperatures and do not brown food too much.
