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10 electrolux
Uses, Tables and Tips
Cooking table
The information given in the following table is for guidance only.
Heat
Cooking-
set-
process
ting
0
Keeping
1
food warm
Melting
1-2
Solidifying
Simmering
2-3
on low heat
Steaming
3-4
Braising
4-5
Boiling
Gentle
6-7
Frying
Heavy
7-8
Frying
Boiling
9
Searing
Deep frying
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.
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
Fluffy omelettes, baked eggs
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 cordon
bleu, cutlets, rissoles, sausages,
liver, roux, eggs, pancakes,
doughnuts
Hash browns, loin steaks,
steaks, Flädle (pancakes for gar-
nishing soup)
Boiling large quantities of water, cooking pasta, searing meat (goulash, pot roast),
Cooking
time
as required
5-25 mins.
10-40 mins.
25-50 mins.
20-45 mins.
20-60 mins.
60-150 mins.
Steady frying
5-15 mins.
per pan
deep frying chips
Baking
Oven function: Convection with ring
heating element
Baking tins
•
For Conventional
non-stick tins are suitable.
•
For Convection with ring heating
element
bright metal tins are also
suitable.
Tips/Hints
Cover
Stir occasionally
Cook with lid on
Add at least twice as much
liquid as rice, stir milk dishes
part way through cooking
With vegetables add only a
little liquid (a few table-
spoons)
Use only a little liquid, e. g.:
¼
max.
l water for
750 g potatoes
Up to 3 l liquid plus ingredi-
ents
Turn halfway through
cooking
Turn halfway through
cooking
or Conventional
dark metal and
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