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Cooking table
Melting
Chocolate, ganache, butter, honey
Gelatin
Heating and keeping warm
Vegetable and pulse stew (e.g. lentils)
Milk**
Sausages boiled in water**
Defrosting and heating
Frozen spinach
Frozen goulash
Simmering, bringing to the boil over a low heat
Potato dumplings
Fish
White sauces, e.g. béchamel
Emulsions, e.g. Béarnaise, Hollandaise
Boiling, steaming, sautéing
Rice (with double the amount of water)
Rice pudding
Potatoes (unpeeled)
Potatoes (peeled in salted water)
Pasta
Stew, soup
Vegetables (fresh)
Vegetables (frozen)
Stews (in pressure cooker)
16
Some examples are given in the following table.
The cooking times depend on the type, weight and
quality of the food being cooked. For these reason,
results may vary.
For bringing liquids to the boil, use heat setting 9.
Slow cooking
Duration of
level
slow cooking
in minutes
1 2
1 2
1 2
1. 2.
3 4
2. 3.
5 15 min
2. 3.
20 30 min
4. 5.*
20 30 min
4 5*
10 15 min
1 2
3 6 min
3 4
8 12 min
2 3
15 30 min
2 3
25 35 min
4 5
25 30 min
4 5
15 25 min
6 7*
6 10 min
3. 4.
15 60 min
2. 3.
10 20 min
3. 4.
7 20 min
4. 5.
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