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Hob use
Hob use
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 |
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| Examples for Use |
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| Warming |
| Warming large amounts of liquid, boiling noodles, | |
| Sautéing |
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| searing meat, browning goulash, braising meat | |||
| Frying |
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| Intensive |
| Steak, sirloin, hash browns, sausages, pancakes / | |
Frying |
| griddle cakes | ||
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Frying |
| Schnitzel / chops, liver, fish, rissoles, fried eggs | ||
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Boiling |
| Cooking up to 1.5 l liquid, potatoes, vegetables | ||
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| Steaming |
| Steaming and stewing of small amounts of | |
Stewing |
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| vegetables, boiling rice and milk dishes | |||
| Boiling |
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Melting |
| Melting butter, dissolving gelatine, melting | ||
| chocolate | |||
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NOTE |
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| 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. |
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40 English