Heat | Cooking | suitable for | Cook | Tips/Hints | |
setting | process | time | |||
|
| ||||
|
|
|
|
| |
|
| Frying escalope, veal |
|
| |
|
| cordon bleu, cutlets, |
|
| |
Gentle | rissoles, sausages, | as | Turn halfway | ||
frying | liver, roux, eggs, | required | through cooking | ||
| |||||
|
| pancakes, dough- |
|
| |
|
| nuts |
|
| |
|
|
|
|
| |
|
| Hash browns, loin |
| ||
| Heavy | steaks, steaks, Flä- | Turn halfway | ||
mins. | |||||
frying | dle (pancakes for | through cooking | |||
| per pan | ||||
|
| garnishing soup) |
| ||
|
|
|
| ||
|
|
|
|
| |
| Boiling | Boiling large quantities of water, cooking pasta, | |||
9 | Searing | ||||
searing meat (goulash, pot roast), deep frying chips | |||||
| Deep frying | ||||
|
|
|
|
| |
The power function is suitable for heating large quantities of liquid.
41
