7. Burner Settings Chart
Cooking | Cooking method | Examples |
level |
|
|
High | Boiling | Water |
| Searing | Meat |
| Heating | Fat, liquids |
| Boiling | Soup, sauce |
| Blanching | Vegetables |
| Roasting | Meat, fish, potatoes |
From | Browning | Flour, onions |
| Roasting | Almonds, breadcrumbs |
| Baking | Pancakes, egg dishes |
to | Boiling in open pot | Liquids |
| Simmering in open pot | Dumplings, sausages, soup garnish, |
|
| meat stock, poached eggs |
| Simmering | Sweet sauces |
From | Boiling with closed lid | Pasta, soup, sauces |
| Steaming | Vegetables, potatoes, fish |
to | Stewing | Vegetables, fruit, fish |
| Braising | Goulash, rolled beef steaks, roasts, |
|
| vegetables |
Low | Thawing | Frozen foods |
| Slow cooking | Rice, pulses |
| Reheating | Soup, casserole, vegetables in a sauce |
|
|
|
Switch to the high setting in order to reach the required temperature quickly. Then switch back to a lower setting.
The output of the inner flame ring is the same on the normal, as well as the large burners.
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.
Due to the high performance of the cooktop, fat and oil will heat up quickly. Never leave the cooktop unattended, fat can ignite, food can burn.
Preferably use the rear cooking zones to prepare meals, that need longer to cook.
Preferably use the larger burners or the wok burner for brief cooking, deep fat frying and brief frying of large quantities.
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