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Uses, Tables and Tips
Cooking table
The information given in the following table is for guidance only.
Heat
Cooking-
set-
process
ting
0
Keeping
1
food
warm
Melting
1-2
Solidi-
fying
Simmer-
2-3
ing on
low heat
Steaming
3-4
Braising
4-5
Boiling
Gentle
6-7
Frying
Heavy
7-8
Frying
Boiling
Searing
9
Deep
frying
16
suitable for
Residual heat, Off position
Keeping cooked foods
warm
Hollandaise sauce,
melting butter, chocolate,
gelatine
Fluffy omelettes, baked
eggs
Simmering rice and milk-
based dishes
Heating up ready-cooked
meals
Steaming vegetables, fish
braising meat
Steaming potatoes
Cooking larger quantities of
food, stews and soups
Frying escalopes, veal cor-
don bleu, cutlets, rissoles,
sausages, liver, roux, eggs,
pancakes, doughnuts
Hash browns, loin steaks,
steaks, Flädle (pancakes for
garnishing soup)
Boiling large quantities of water, cooking pasta, searing meat (gou-
lash, pot roast), deep frying chips
Cooking
time
as required
5-25 mins.
Stir occasionally
10-40 mins.
Cook with lid on
Add at least twice as
much liquid as rice, stir
25-50 mins.
milk dishes part way
through cooking
With vegetables add
20-45 mins.
only a little liquid (a few
Use only a little liquid, e.
20-60 mins.
g.: max.
750 g potatoes
Up to 3 l liquid plus in-
60-150 mins.
Turn halfway through
Steady frying
5-15 mins.
Turn halfway through
per pan
Tips/Hints
Cover
tablespoons)
¼
l water for
gredients
cooking
cooking
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