Table of Contents
Advertisement
Food
Total
Step 1
time in
Burner
˜
min.
Desserts
Rice pudding**
Standard-out-
30-35
›
put burner
Economy
40-45
›
burner
Dual wok
23-28
›
burner
Milk chocolate
Economy
10-14
Ÿ
burner
Dual wok
12-16
Ÿ
burner
Standard-out-
16-20
Ÿ
put burner
Crêpes (x 4)
High-output
17-22
š
burner
Dual wok
9-14
š
burner
Standard-out-
20-25
š
put burner
Bread pudding (in the bain marie)
High-output
25-30
£
burner
Dual wok
22-27
£
burner
Standard-out-
30-35
£
put burner
Custard**
High-output
3-8
œ
burner
Standard-out-
8-13
œ
put burner
Dual wok
8-13
œ
burner
Sponge cake (in bain marie)
High-output
35-40
›
burner
Dual wok
40-45
›
burner
Step 2
§ v
˜
§ v
8
9-11
4
21-24
*
œ
*
9
12-14
2
28-31
*
œ
*
6
8-10
4
15-18
*
œ
*
* 1
10-14
* 1
12-16
* 1
16-20
* 7
1-3
* 5
16-19
š
* 5
1-3
* 4
8-11
š
* 9
1-3
* 7
19-22
š
9
10-12
6
15-18
¦
9
7-9
7
15-18
¦
9
12-14
7
18-21
¦
5
3-8
*
5
8-13
*
3
8-13
*
9
35-40
9
40-45
Cooking tips
Use a pressure cooker to cook creamy soups and
■
pulses. This significantly reduces the cooking time. If
you are using a pressure cooker, follow the
manufacturer's instructions. Add all of the
ingredients at the start.
Always use a lid when cooking potatoes and rice.
■
This significantly reduces the cooking time. The
water must be boiling before you add pasta, rice or
potatoes. Then adjust the heat setting to continue
boiling.
For pan-cooked dishes, heat the oil up first. As soon
■
as you have started the frying, keep the pan at a
constant temperature by adjusting the heating
setting as required. When preparing several
portions, wait until the relevant temperature has
been reached again. Turn the food regularly.
When cooking soups, cream, lentils or chickpeas,
■
add all of the ingredients to the cookware at the
same time.
Settings table and tips
en
15
Advertisement
Table of Contents
