Cookware Guidance - IKEA VILSTA Manual

ENGLISH
Heat setting
1 - 2 Hollandaise sauce, melt: butter,
chocolate, gelatine.
1 - 2 Solidify: fluffy omelettes, baked
eggs.
2 - 3 Simmer rice and milk-based
dishes, heat up ready-cooked
meals.
3 - 4 Stew vegetables, fish, meat.
4 - 5 Steam potatoes and other veg‐
etables.
4 - 5 Cook larger quantities of food,
stews and soups.
6 - 7 Gentle fry: escalope, veal cor‐
don bleu, cutlets, rissoles, saus‐
ages, liver, roux, eggs, pan‐
cakes, doughnuts.
7 - 8 Heavy fry, hash browns, loin
steaks, steaks.
9 Boil water, cook pasta, sear meat (goulash, pot roast), deep-fry chips.
Boil large quantities of water. Booster is activated.
The data in the table is for
guidance only.

Cookware guidance

Warning! Refer to Safety
chapters.
What pots to use
Only use cookware which is suitable for
induction hobs. The cookware must be made
of a ferromagnetic material, such as:
Use to: Time
(min)
5 - 25 Mix from time to time.
10 - 40 Cook with a lid on.
25 - 50 Add at least twice as much liq‐
uid as rice, mix milk dishes
halfway through the proce‐
dure.
20 - 45 Add a few tablespoons of wa‐
ter. Check the water amount
during the process.
20 - 60 Cover the bottom of the pot
with 1-2 cm of water. Check the
water level during the process.
Keep the lid on the pot.
60 - 150 Up to 3 l of liquid plus ingredi‐
ents.
as nec‐ Turn over when needed.
essary
5 - 15 Turn over when needed.
• cast iron;
• enamelled steel;
• carbon steel;
• stainless steel (most types);
• aluminium with ferromagnetic coating or
a ferromagnetic plate.
To determine if a pot or pan is suitable,
check for the symbol
17
Hints
(usually stamped on