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Table of cooking times for electronic boil start control
The table below shows which dishes electronic boil start control
can be used for.
Dish with electronic boil start control
Heating
Stock
Thick soups
Milk**
Heating and keeping warm
Stew (e.g. lentil stew)
Defrosting and heating
Frozen spinach
Frozen goulash
Poaching
Fish
Boiling
Rice (with double the quantity of water)
Unpeeled boiled potatoes with 1-3 cups of water
Boiled potatoes with 1-3 cups of water
Vegetables with 1-3 cups of water
Frozen vegetables with 1-3 cups of water
Braising
Roulades
Pot roasts
Frying**
Escalope, plain or breaded
Cutlet, plain or breaded
Steak (3 cm thick)
Fish and fish fillet, breaded
Fish and fish fillet, breaded and frozen, e.g. fish fingers
Pancakes
* Ongoing cooking without a lid
** Without lid
Tips for the electronic boil start control
Electronic boil start control is designed to conserve food's
nutritional value while using little water for cooking.
Add only approximately 3 cups of water to the food for large
■
hotplates and approximately 2 cups of water for small
hotplates.
Place a lid on the saucepan.
■
Electronic boil start control is not suitable for food that is
■
cooked in a large volume of water (e.g. pasta).
The smaller quantities specified are for the smaller hotplates
and the larger quantities are for the larger hotplates. The values
given are guidelines.
Stir thick liquids occasionally.
Quantity
Heat setting
500 ml-1 litre
A 7-8
500 ml-1 litre
A 2-3
200-400 ml
A 1-2
400-800 g
A 1-2
300-600 g
A 2-3
500 g-1 kg
A 2-3
300-600 g
A 4-5*
125-250 g
A 2-3
750 g-1.5 kg
A 4-5
750 g-1.5 kg
A 4-5
500 g-1 kg
A 2-3
500 g-1 kg
A 4-5
x 4
A 4-5
1 kg
A 4-5
1-2
A 6-7
1-2
A 6-7
1-2
A 7-8
1-2
A 6-7
200-300 g
A 6-7
A 6-7
Total cooking time
in minutes
4-7 min
3-6 min
4-7 min
-
10-20 min
20-30 min
20-25 min
20-25 min
30-40 min
20-30 min
15-20 min
15-20 min
50-60 min
80-100 min
8-12 min
8-12 min
8-12 min
8-12 min
8-12 min
continuous frying
7
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