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 | |
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|
| |
9 or P | Heating Up | Heating up large quantities of water, cooking pasta | |
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| |
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| ||
Heavy Browning | browning meat, e.g. goulash, | ||
frying, e.g. potato fritters | |||
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| ||
|
| frying pieces of loin, steaks | |
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| |
|
| Frying meat, schnitzel, | |
|
| cordon bleu, chops, pancakes, | |
Mild Frying | rissoles, roux, mild | ||
|
| roasting, fried sausages, liver, eggs, | |
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| ||
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| |
|
| Cooking larger quantities of food, | |
Boil | stews and soups, | ||
steaming potatoes, | |||
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| ||
|
| cooking meat stock or bouillon | |
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|
| |
| Steaming | Steaming vegeables or | |
| braising meat | ||
| Steaming | cooking rice pudding | |
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| |
|
| Simmering rice or | |
Simmering | steaming smaller quantities of potatoes or vegeta- | ||
|
| bles, heating up | |
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| |
|
| Fluffy omelettes, egg royale, | |
Melting | Sauce hollandaise, keeping dishes warm, melting | ||
|
| butter, chocolate, gelatine | |
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| |
0 |
| Off setting | |
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