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Uses, Tables and Tips
Cooking table
The information given in the following table is for guidance only.
Heat
Cooking-
setting
process
0
Keeping
food warm
Melting
1-2
Solidifying Fluffy omelettes, baked eggs
Simmer-
ing on low
2-3
heat
Steaming
3-4
Braising
Boiling
4-5
Gentle
6-7
Frying
Heavy
7-8
Frying
Boiling
Searing
9
Deep
frying
3
We recommend when boiling or searing foods using the highest heat setting at
first and then letting foods requiring a longer cooking time finish cooking on
the desired heat setting.
1
Overheated fats and oils can ignite very quickly. Warning! Fire hazard!
suitable for
Residual heat, Off position
Keeping cooked foods warm
Hollandaise sauce,
melting butter, chocolate,
gelatine
Simmering rice and milk-
based dishes
Heating up ready-cooked
meals
Steaming vegetables, fish
braising meat
Steaming potatoes
Cooking larger quantities of
food, stews and soups
Frying escalopes, veal cor-
don bleu, cutlets, rissoles,
sausages, liver, roux, eggs,
pancakes, doughnuts
Hash browns, loin steaks,
steaks, Flädle (pancakes for
garnishing soup)
Boiling large quantities of water, cooking pasta, searing meat (goulash,
pot roast), deep frying chips
Uses, Tables and Tips
Cooking
Tips/Hints
time
as required
Cover
5-25 mins.
Stir occasionally
10-40 mins.
Cook with lid on
Add at least twice as
much liquid as rice, stir
25-50 mins.
milk dishes part way
through cooking
With vegetables add only
20-45 mins.
a little liquid (a few table-
spoons)
Use only a little liquid, e.
¼
20-60 mins.
g.: max.
750 g potatoes
Up to 3 l liquid plus in-
60-150 mins.
gredients
Turn halfway through
Steady frying
cooking
5-15 mins.
Turn halfway through
per pan
cooking
37
l water for
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