![](/images/new-backgrounds/1325475/32547577x1.webp)
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, |
| Sautéing |
| |
| searing meat, browning goulash, braising meat | ||
| Frying |
| |
|
|
| |
|
|
|
|
| Intensive |
| Steak, sirloin, hash browns, sausages, pancakes / |
Frying |
| griddle cakes | |
|
| ||
|
|
|
|
Frying |
| Schnitzel / chops, liver, fish, rissoles, fried eggs | |
|
|
|
|
Boiling |
| Cooking up to 1.5 l liquid, potatoes, vegetables | |
|
|
|
|
| Steaming |
| Steaming and stewing of small amounts of |
Stewing |
| ||
| vegetables, boiling rice and milk dishes | ||
| Boiling |
| |
|
|
| |
|
|
|
|
Melting |
| Melting butter, dissolving gelatine, melting | |
| 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