Tables

Note:

The figures given in the following tables are for guid- ance. The switch setting required for cooking depends on the quality of the pots and pans and on the type and quantity of the foodstuffs.

Chart for Setting the Cooking Zones

Heat setting

 

suitable for

 

 

 

9 or P

Heating Up

Heating up large quantities of water, cooking pasta

 

 

 

 

 

Deep-frying pommes frites (chips),

7-9

Heavy Browning

browning meat, e.g. goulash,

frying, e.g. potato fritters

 

 

 

 

frying pieces of loin, steaks

 

 

 

 

 

Frying meat, schnitzel,

 

 

cordon bleu, chops, pancakes,

6-7

Mild Frying

rissoles, roux, mild

 

 

roasting, fried sausages, liver, eggs,

 

 

deep-frying doughnuts.

 

 

 

 

 

Cooking larger quantities of food,

4-5

Boil

stews and soups,

steaming potatoes,

 

 

 

 

cooking meat stock or bouillon

 

 

 

 

Steaming

Steaming vegeables or

3-4

 

braising meat

 

Steaming

cooking rice pudding

 

 

 

 

 

Simmering rice or milk-based dishes,

2-3

Simmering

steaming smaller quantities of potatoes or vegeta-

 

 

bles, heating up ready-to-serve meals.

 

 

 

 

 

Fluffy omelettes, egg royale,

1-2

Melting

Sauce hollandaise, keeping dishes warm, melting

 

 

butter, chocolate, gelatine

 

 

 

0

 

Off setting

 

 

 

19