Suggested settings for cooking specific foods

The figures in the table below are guidelines. The heat settings required for various cooking methods depend on a number of variables, including the quality of the cookware being used and the type and amount of food being cooked.

Switch setting	Cooking method	Examples for Use

	Warming	Warming large amounts of liquid, boiling noodles,
14-15	Sautéing	Warming large amounts of liquid, boiling noodles,
14-15	Sautéing	searing meat, browning goulash, braising meat
	Frying	searing meat, browning goulash, braising meat
	Frying

10-13	Intensive	Steak, sirloin, hash browns, sausages, pancakes /
10-13	Frying	griddle cakes
	Frying	griddle cakes

8-9	Frying	Schnitzel / chops, liver, fish, rissoles, fried eggs

6-7	Boiling	Cooking up to 1.5 l liquid, potatoes, vegetables

	Steaming	Steaming and stewing of small amounts of
3-5	Stewing	Steaming and stewing of small amounts of
3-5	Stewing	vegetables, boiling rice and milk dishes
	Boiling	vegetables, boiling rice and milk dishes
	Boiling

1-2	Melting	Melting butter, dissolving gelatine, melting
1-2	Melting	chocolate
		chocolate

NOTE		NOTE
The heat settings indicated in the table		You will need to adjust the heat settings
above are provided only as guidelines for		according to specific cookware and foods.
your reference.

Hob use

English 39

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4/5/2017 5:04:20 PM