Usage, Tables And Tips; Cooking Table - AEG Competence E2191-4 User Information

Usage, Tables and Tips

Cooking Table

The information given in the following table is for guidance only.
Heat
set-
ting
0
1
1-2
2-3
3-4
4-5
6-7
7-8
9
Deep fry-
24
Cooking
suitable for
process
Residual heat,Off position
Keeping
Keeping cooked foods
food
warm
Hollandaise sauce,
Melting melting butter, chocolate,
Solidify- Fluffy omelettes, baked
ing
Simmering rice and milk-
Simmer- based dishes
ing Heating up ready-cooked
Steaming Steaming vegetables, fish
Braising Braising meat
Steaming potatoes
Boiling
Cooking larger quantities
of food, stews and soups
Frying escalope, veal cor-
Gentle don bleu, cutlets, rissoles,
frying sausages, liver, roux, eggs,
pancakes, doughnuts
Hash browns, loin steaks,
Heavy
steaks, Flädle (pancakes
frying
for garnishing soup)
Boiling
Searing Boiling large quantities of water, cooking pasta, searing meat
ing
Cook time
as required
warm
5-25 mins.
gelatine
10-40 mins.
eggs
25-50 mins.
meals
20-45 mins.
20-60 mins.
as required
5-15 mins.
(goulash, pot roast), deep frying chips
Tips/Hints
Cover
Stir occasionally
Cook with lid on
Add at least twice as
much liquid as rice, stir
milk dishes part way
through cooking
With vegetables add
only a little liquid (a
few tablespoons)
Use only a little liquid,
e. g.: max.
for 750 g of potatoes
60-150 Up to 3 l liquid plus in-
mins. gredients
Turn halfway through
cooking
Turn halfway through
per pan cooking
¼
l water