| Settings table | |
Cooking | Cooking method | Examples |
level |
|
|
9 | Boiling | Water |
| Searing | Meat |
| Heating | Fat, liquids |
| Boiling | Soup, sauce |
| Blanching | Vegetables |
8 - 6 | Roasting | Meat, fish, potatoes |
7 - 6 | Browning | Flour, onions |
| Roasting | Almonds, breadcrumbs |
| Baking | Pancakes, egg dishes |
| Boiling in open pot | Liquids |
6 - 5 | Frying | Bacon |
| Reducing | Stocks, sauces |
5 - 4 | Simmering | Sweet sauces |
| Simmering in open pot | Dumplings, sausages, soup garnish, |
|
| meat stock, poached eggs |
4 - 3 | Boiling with closed lid | Pasta, soup, sauces |
| Steaming | Vegetables, potatoes, fish |
| Stewing | Vegetables, fruit, fish |
| Braising | Goulash, rolled beef steaks, roasts, vegetables |
| Thawing | Frozen foods |
3 - 1 | Slow cooking | Rice, pulses |
| Reheating / keeping warm | Soup, casserole, vegetables in a sauce |
| Melting | Butter, chocolate |
| Thickening | Egg dishes |
|
|
|
Switch to the highest cooking level in order to reach the required temperature quickly. Then always switch back to the lower cooking level.
The cooking levels are identical for all cooking zones.
The values given above must be looked upon as recommended values. The heat required depends not only on the type and condition of the food, but also the size and contents of the pot.
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