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Examples of cooking applications
The information given in the following table is for guidance only.
Heat
Cooking-
set-
ting
0
V
1-2
2-3
Steaming
3-4
4-5
6-7
7-8
9
18
suitable for
process
Off position
Keeping
Keeping cooked foods
food
warm
Hollandaise sauce,
Melting
melting butter, chocolate,
gelatine
Solidi-
Fluffy omelettes, baked
fying
Simmering rice and milk-
Simmer-
based dishes
ing on
Heating up ready-cooked
low heat
Steaming vegetables, fish
Braising
braising meat
Steaming potatoes
Boiling
Cooking larger quantities
of food, stews and soups
Frying escalopes, veal
cordon bleu, cutlets, ris-
Gentle
soles, sausages, liver, roux,
Frying
eggs, pancakes, dough-
Hash browns, loin steaks,
Heavy
steaks, Flädle (pancakes
Frying
for garnishing soup)
Boiling
Searing
Boiling large quantities of water, cooking pasta, searing meat
Deep
frying
Cooking
as required
warm
5-25 mins.
10-40 mins.
eggs
25-50 mins.
meals
20-45 mins.
20-60 mins.
60-150
Steady
frying
nuts
5-15 mins.
per pan
(goulash, pot roast), deep frying chips
Tips/Hints
time
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 potatoes
Up to 3 l liquid plus in-
mins.
gredients
Turn halfway through
cooking
Turn halfway through
cooking
¼
l water
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