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16
Uses, Tables and Tips
Uses, Tables and Tips
Cooking table
The information in the table is for guidance only.
Heat
setting
0
1
food warm
1-2
Solidifying Fluffy omelettes, baked eggs
ing on low
2-3
Steaming
3-4
4-5
6-7
7-8
9
We recommend when boiling or searing foods using the highest heat setting at first and
3
then letting foods requiring a longer cooking time finish cooking on the desired heat
setting.
Overheated fats and oils can ignite very quickly. Warning! Fire hazard!
1
Cooking-
suitable for
process
Residual heat, Off position
Keeping
To keep cooked foods warm
Hollandaise sauce,
Melting
to melt butter, chocolate,
Simmer-
To simmer rice and milk-
based dishes
heat
To heat up ready meals
To steam vegetables, fish
Braising
to braise meat
To steam potatoes
Boiling
To cook larger quantities of
food, stews and soups
To fry escalopes, veal cordon
Gentle
bleu, cutlets, rissoles, sausag-
Frying
es, liver, roux, eggs, pancakes,
Hash browns, loin steaks,
Heavy
steaks, Flädle (pancakes for
Frying
garnishing soup)
Boiling
Searing
Deep
frying
gelatine
doughnuts
To boil large quantities of water, to cook pasta,
to sear meat (goulash, pot roast), deep frying chips
Cooking
time
as necessary
5-25 mins.
Stir occasionally
10-40 mins.
Cook with lid on
Add minimum twice as
25-50 mins.
much liquid as rice, stir
milk dishes some times
With vegetables add only
20-45 mins.
some liquid (some table-
Use only some liquid, e.g.:
20-60 mins.
max.
750 g potatoes
3 l liquid maximum plus
60-150 mins.
Steady frying
Turn occasionally
5-15 mins.
Turn occasionally
per pan
Hints
Cover
spoons)
¼
l water for
ingredients
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