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9.1 Examples of cooking applications for the hob
Heat set‐
Application
ting
1
To keep cooked food warm.
1 - 2
To make Hollandaise sauce,
and to melt butter, chocolate
and gelatine.
1 - 2
To solidify fluffy omelettes and
baked eggs.
2 - 3
To simmer rice and milk-based
dishes, and to heat up ready-
cooked meals.
3 - 4
To steam vegetables, fish and
meat.
4 - 5
To steam potatoes.
4 - 5
To cook larger quantities of
food, stews and soups.
6 - 7
To lightly fry escalopes, veal
cordon bleu, cutlets, rissoles,
sausages, liver, eggs, pan‐
cakes and doughnuts, and to
cook roux.
7 - 8
To fry hash browns, loin steaks
and steaks.
9
To boil large quantities of water, to cook pasta, to sear meat (goulash,
pot roast) and to deep-fry chips.
9.2 Cooking recommendations
Your oven may bake or roast differently
to the oven you had before. The below
tables provide you with the standard
settings for temperature, cooking time
and shelf position.
If you cannot find the settings for a
special recipe, look for the similar one.
9.3 Baking
• Use the lower temperature the first
time.
Time
Hints
(min)
as re‐
Put a lid on the cookware.
quired
5 - 25
Mix at intervals.
10 - 40
Cook with a lid on.
25 - 50
Add a minimum of two times
as much liquid as rice. Stir
milk dishes halfway through.
20 - 45
Add some tablespoons of a
liquid.
20 - 60
Use a maximum of 1/4 l water
for 750 g of potatoes.
60 - 150
Add a maximum of 3 l of a liq‐
uid to the ingredients.
as re‐
Turn halfway through.
quired
5 - 15
Turn halfway through.
• You can extend baking times by 10 –
15 minutes if you bake cakes on more
than one shelf position.
• Cakes and pastries at different
heights do not always brown equally.
There is no need to change the
temperature setting if an unequal
browning occurs. The differences
equalize during baking.
• Trays in the oven can twist during
baking. When the trays become cold
again, the distortions disappear.
ENGLISH
13
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