Zanussi ZKF 661 LN, ZKF 661 LX manual Charts, Settings for Cooking on the Zones

Charts

Settings for Cooking on the Zones

The setting position required for cooking processes is dependent on the quality of the pots and on the type and amount of the food.

Heat	Cooking method	Examples
setting
		Starting of cooking and roasting, cooking of large
9-10	Parboiling	quantities of liquid, then switch-back to appropri-
		ate setting
8-9	Frying	French fries, pan-cakes
	Quick frying	Fillet of pork and beef, steaks goulash
	Roasting	Frying of meat, schnitzel, cutlets, meat-balls,
7-8	Frying without	sausages, liver, fish-fillet in deep fat, Frying eggs
	crust	or chops
5-6	Boiling	Boiled potatoes, stews, soups, hot-pot, sauces in
	Braising	large quantities
	Simmering	Simmering of vegetables, braising of meat, lightly
4-5		cooking
	Stewing
		small amount of fruit with little liquid
	Gentle	Simmering of rice and food with milk (sometimes
3-4		stirring), Stewing of smaller amount of potatoes or
	simmering
		vegetables, Warming up of prepared meal
		Omelette, fried eggs, Hollandaise sauce, Keeping
1-2	Melting	warm a meal or small amount of hot-pot
		Melting of butter, chocolate, gelatine.
0		Residual heat, OFF-position

3When heating up or frying, we recommend heat setting “10", and then continue cooking foods at an appropriate lower heat setting.

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