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.
wherever possible, cover pots and pans with a lid.
.
never place pots or pans on cooking zones with
a larger diameter.
.
wet or dirty cooking zones and pots will waste
energy.
.
switch off the cooking zone a few minutes before
the end of the cooking time, in order to make use
of the residual heat.
.
When using pressure cookers you can reduce the
cooking time by up to 50%. As well as saving
energy, more vitamins and minerals are retained
in the food.
Chart: Boiling and frying
The setting position required for cooking processes is dependent on the quality of the pots and on the type
and amount of the food.
Switch position
Cooking method
12
10- -11
8- -10
Frying without crust
4 - 7
3 - 5
1 - 3
Gentle simmering
1- -2
0
When heating up or frying, we recommend heat setting "10--12", and then continue cooking foods at an appro-
priate lower heat setting.
Examples
Parboiling
Starting of cooking and roasting, cooking of large quantities of
liquid, then switch--back to appropriate setting
Quick frying
Frying
French fries, pan cakes
Fillet of pork and beef, steaks goulash
Deep fat frying
Frying of meat, schnitzel, cutlets, meat--balls, sausages, liver,
Roasting
fish--fillet in deep fat,
Frying eggs or chops
Boiling
Boiled potatoes, stews, soups, hot--pot, sauces in large quantities
Braising
Simmering
Simmering of vegetables, braising of meat, lightly cooking
small amount of fruit with little liquid
Stewing
Simmering of rice and food with milk (sometimes stirring)
Stewing of smaller amount of potatoes or vegetables,
Warming up of prepared meal
Omelette, fried eggs, Hollandaise sauce,
Keeping warm
Keeping warm a meal or small amount of hot--pot
Melting
Melting of butter, chocolate, gelatine.
Residual heat
Residual heat, OFF--position
8
8
9
8
8
,
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