Chart for Setting the Cooking Zones

The setting position required for cooking processes is dependent on the quality of the pots and on the type and amount of the food.

Heat

Cooking

Examples

Setting

method

 

 

 

 

 

 

Starting of cooking and roasting, cooking

11-12

Parboiling

of large quantities of liquid, then switch-

 

 

back to appropriate setting

 

 

 

10-11

Frying

French fries, pan-cakes

Quick frying

Fillet of pork and beef, steaks goulash

 

 

 

 

 

Roasting

Frying of meat, schnitzel, cutlets, meat-

8-9

Frying without

balls, sausages, liver, fish-fillet in deep fat,

 

crust

Frying eggs or chops

 

 

 

5-7

Boiling

Boiled potatoes, stews, soups, hot-pot,

Braising

sauces in large quantities

 

 

 

 

 

Simmering

Simmering of vegetables, braising of meat,

4-6

lightly cooking

Stewing

 

small amount of fruit with little liquid

 

 

 

 

 

 

 

Simmering of rice and food with milk

3-5

Gentle

(sometimes stirring), Stewing of smaller

simmering

amount of potatoes or vegetables, Warm-

 

 

 

ing up of prepared meal

 

 

 

 

 

Omelette, fried eggs, Hollandaise sauce,

1-3

Melting

Keeping warm a meal or small amount of

hot-pot

 

 

 

 

Melting of butter, chocolate, gelatine

 

 

 

0

 

Residual heat, OFF-position

 

 

 

3 When heating up or frying, we recommend heat setting “12", and then continue cooking foods at an appropriate lower heat setting.

12