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Settings table and tips
Meal
Total
time in
Burner
min.
Boiled sausages (12 pcs)
Standard-output
8-13
burner
High-output
7-12
burner
Beefburger (4 pcs., 1 cm thick, 110 g)
High-output
4-9
burner
Standard-output
5-10
burner
Heat baked beans and keep them warm (use the simmer plate)
Standard-output
20-22
burner
Pizza (20 cm)
High-output
16-20
burner
Standard-output
20-25
burner
Desserts
Rice pudding in accordance with DIN 3360-12* (use the simmer
plate)
Standard-output
62-67
burner
Rice pudding**
Standard-output
30-35
burner
Economy burner 40-45
Melt chocolate in accordance with EN 60350-2 (use the simmer plate)
Economy burner 34-38
Standard-output
20-24
burner
Pancakes (8 pcs)
Standard-output
17-22
burner
High-output
20-25
burner
Bread pudding (in the bain marie)
High-output
25-30
burner
Standard-output
27-32
burner
Custard**
High-output
3-8
burner
Standard-output
8-13
burner
Sponge (in the bain marie)
High-output
35-40
burner
Standard-output
45-50
burner
10
Step 1
Step 2
§ v
§ v
˜
˜
9
8-13
›
7
7-12
›
š* 9
1-3
š* 7
š* 9
1-3
š* 8
6
5-7
1
›
œ
™ 1
16-20
™ 1
20-25
›** 8
27-32 œ
2
›* 8
9-11
œ* 4
›* 9
12-14 œ* 2
Ÿ* 1
34-38
Ÿ* 1
20-24
š* 8
3-5
š* 5
š* 6
4-6
š* 4
9
10-12 ¦
6
£
9
10-12 ¦
7
£
œ* 5
3-8
œ* 5
8-13
9
35-40
›
9
45-50
›
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.
3-6
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
4-7
setting as required. When preparing several
portions, wait until the relevant temperature has
been reached again. Turn the food regularly.
15
When cooking soups, cream, lentils or chickpeas,
■
add all of the ingredients to the cookware at the
same time.
35
21-24
28-31
50 s/
side
60 s/
side
15-18
17-20
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