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

Cookingmethod

Examples for Use

Setting

 

 

14-15

Warming

Warming large amounts of liquid,

Sautéing

boiling noodles, searing meat,

 

Frying

(browning goulash, braising meat)

 

 

 

10-13

Intensive

Steak, sirloin, hash browns,

Frying

sausages, pancakes / griddle cakes

 

 

 

 

8-9

Frying

Schnitzel / chops, liver, fish,

rissoles, fried eggs

 

 

 

 

 

6-7

Boiling

Cooking up to 1.5 l liquid,

potatoes, vegetables

 

 

3-5

Steaming

Steaming and stewing of small

Stewing

amounts of vegetables, boiling

 

Boiling

rice and milk dishes

 

 

 

1-2

Melting

Melting butter, dissolving gelatine,

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.

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2014-04-09 �� 4:13:54