Using the cooktop | |
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Cooktop settings |
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| Settings |
Melting butter, chocolate etc. | 1 - 2 |
Dissolving gelatin |
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Thickening sauces containing egg yolk and butter | 1 - 3 |
Warming small quantities of food/liquid |
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Warming sticky foods |
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Cooking rice |
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Warming liquid and | 3 - 5 |
Thickening sauces, e.g. Hollandaise |
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Cooking rice pudding |
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Preparing omelettes, lightly fried eggs |
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Steaming fruit |
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Defrosting deep frozen food | 4 - 6 |
Steaming vegetables, fish |
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Cooking dumplings, potatoes, soups |
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Cooking broths |
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Boiling and continued cooking of large | 7 |
quantities of food |
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Gentle braising of meat, fish, vegetables, fried eggs etc. | 8 - 9 |
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Frying pancakes etc. | 9 - 11 |
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Boiling a large volume of water | 11 - 12 |
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These setting recommendations are only intended as a guide. With deep pans, large quantities or without the lid on, a higher setting is needed. With smaller quantities select a lower setting.
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