Cooking chart
3This chart is intended as a guide only. It may be nec- essary to increase or decrease the temperature to suit your individual requirements. Only experience will enable you to determine the correct setting for your personal requirements.
Heat set- | Cooking | suitable for | Cook time | Tips/Hints | |
ting | process | ||||
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1 | Keeping food | Keeping cooked foods warm | as required | Cover | |
warm | |||||
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| Melting | Hollandaise sauce, | Stir occasionally | ||
melting butter, chocolate, gelatine | |||||
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| Solidifying | Fluffy omelettes, baked eggs | Cook with lid on | ||
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| Simmering rice and |
| Add at least twice as much liquid | |
Simmering | as rice, stir milk dishes part way | ||||
Heating up | |||||
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Steaming | Steaming vegetables, fish | With vegetables add only a little | |||
Braising | Braising meat | liquid (a few tablespoons) | |||
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| Steaming potatoes | Use only a little liquid, e. g.: max. | ||
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| ¼ l water for 750 g of potatoes | |||
Boiling |
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Cooking larger quantities of food, | Up to 3 l liquid plus ingredients | ||||
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| stews and soups | |||
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| Gentle | Frying escalope, veal cordon bleu, cut- |
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lets, rissoles, sausages, liver, roux, eggs, | as required | Turn halfway through cooking | |||
frying | |||||
| pancakes, doughnuts |
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Heavy | Hash browns, loin steaks, steaks, Flädle | Turn halfway through cooking | |||
frying | (pancakes for garnishing soup) | per pan | |||
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| Boiling | Boiling large quantities of water, cooking pasta, searing meat (goulash, pot roast), deep frying | |||
9 | Searing Deep | ||||
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| frying |
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The power function is suitable for heating large quantities of liquid.
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