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.

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Cooking method

Examples for Use

Setting

 

 

 

Warming

Warming large amounts of liquid,

9 P

Sautéing

boiling noodles, searing meat,

 

Frying

(browning goulash,braising meat)

7-8

Intensive

Steak, Srloin, Hash Brown,

Frying

Sausages

 

 

 

Schnitzel / chops, Liver, Fish,

5-6

Frying

Rissoles, Fried egg

 

 

pancakes/Griddle cakes

 

 

 

 

Steaming

Steaming and stewing of small

 

3-4

amount of vegetables, Boiling

Stewing

 

rice and milk dishes

 

 

1-2

Melting

Melting butter, dissolving gelatin,

melting chocolate

 

 

 

 

 

The heat settings indicated in the table above are provided only as guidelines for your reference.

You will need to adjust the heat settings according to specific cookware and foods.

34_ hob use

2012-11-20