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Operation
Settings
The range of settings is the same for all cooking zones:
Cooking process
Melting butter, chocolate etc.
Dissolving gelatine
Preparing yoghurt
Thickening sauces containing egg yolk and butter
Warming small quantities of food/liquid
Keeping warm food which sticks easily
Cooking rice
Warming liquid and semi-solid foods
Thickening sauces, e.g. Hollandaise
Making porridge
Preparing omelettes, lightly fried eggs
Steaming fruit
Defrosting deep frozen food
Steaming vegetables, fish
Cooking dumplings, potatoes, pulses
Pulse soups and broths
Bringing to the boil and continued cooking of large
quantities of food
Gentle braising (without overheating the fat) of meat, fish,
vegetables, fried eggs etc.
Frying potato cakes, pancakes etc.
Boiling large quantities of water
Bringing to the boil
These settings are guidelines only, based on approx. 4 helpings. With deep pans,
large quantities or without the lid on, a higher setting is needed. With smaller
quantities select a lower setting.
18
Settings
1 - 2
1 - 3
2 - 4
3 - 5
5 - 6
7
7 - 8
9
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