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Typical heat settings for cooking
The details shown in the following table are
guidelines. The heat setting required for cooking
depends on the quality of the pans and on the type
and quantity of food.
Heat
Warm-up
setting
time of the
automatic
function
[Min.]
10,2
1)
When cooking without the automatic warm-up
function, the warm-up time can be individually
selected.
When
heating
recommend using the warm-up setting
„
" and then continue cooking foods
that require longer cooking times at a
suitable lower heat setting.
Slow cooking
procedure
1)
Warming up
Frying
Deep-fat frying
Fast frying
4,5
3,5
Frying
2,0
Boiling
6,5
Steaming
4,8
Sautéing
Poaching
1,7
Melting
1,0
Keeping warm
0,5
up
or
frying,
Examples for use
Warming up large amounts of liquid
(browning goulash, pot-roast)
Steaks, pieces of loin,
pancakes/flat cakes
rissoles, fried eggs
Boiling up to 1.5 l liquid,
potatoes, vegetables
Steaming and sautéing of
small quantities of vegetables,
dissolving gelatine,
Keeping food warm
we
27
boiling pasta,
browning of meat,
potato fritters,
fried sausages,
Schnitzel/cutlets,
liver, fish,
cooking rice and
milk-based dishes
Melting butter,
melting chocolate
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