Melting butter, chocolate etc.
Thickening sauces containing egg yolk and butter
Warming small quantities of food/liquid
Keeping warm food which sticks easily
Warming liquid and semi-solid foods
Thickening sauces, e.g. Hollandaise
Preparing omelettes, lightly fried eggs
Defrosting deep frozen food
Steaming vegetables, fish
Cooking dumplings, potatoes, pulses
Cooking broths, pulse soups
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 pancakes etc.
Boiling large quantities of water
Bringing to the boil
These settings, which envisage approx. 4 helpings, should only be taken as a
guide. With deep pans, large quantities or without the lid on, a higher setting is
needed. With smaller quantities, select a lower setting.
1 - 2
1 - 3
2 - 4
3 - 5
6 - 7
7 - 8
8 - 9