tips on cooking and frying electrolux 13
Examples of cooking applications
The information given in the following table is for guidance only.
Heat
set- ting
0
1
Cooking process
Keeping
food
warm
Melting
Solidify-
ing
Simmer-
ing
Steaming
Braising
Boiling
Gentle frying
Heavy frying
Boiling
suitable for
Residual heat setting, Off po-
sition
Keeping cooked foods warm
Hollandaise sauce,
melting butter, chocolate,
gelatine
Fluffy omelettes, baked eggs
Simmering rice and milk-
based dishes
Heating up
meals
Steaming vegetables, fish
Braising meat
Steaming potatoes
Cooking larger quantities of
food, stews and soups
Frying escalope, veal cordon bleu, cutlets, rissoles, sau- sages, liver, roux, eggs, pancakes, doughnuts
Hash browns, loin steaks, steaks, Flädle (pancakes for garnishing soup)
Cook time
as required
as required
per pan
Tips/Hints
Cover
Stir occasionally
Cook with lid on
Add at least twice as much liquid as rice, stir milk dishes part way through cooking
With vegetables add only a little liquid (a few table- spoons)
Use only a little liquid, e. g.: max. ¼ l water for 750 g of potatoes
Up to 3 l liquid plus ingre-
dients
Turn halfway through
cooking
Turn halfway through
cooking
Searing
Deep fry-
ing
Boiling large quantities of water, cooking pasta, searing meat (goulash,
pot roast), deep frying chips
