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Settings for Cooking on the Zones
The setting position required for cooking processes
is dependent on the quality of the pots and on the
type and amount of the food.
Heat
setting
9-10
8-9
7-8
Frying without crust
5-6
4-5
3-4
1-2
0
3
When heating up or frying, we recommend
heat setting "10", and then continue cooking
foods at an appropriate lower heat setting.
10
Cooking method
Parboiling
Frying
Quick frying
Roasting
Boiling
Braising
Simmering
Stewing
Simmering of rice and food with milk (sometimes stirring), Stew-
Gentle simmering
ing of smaller amount of potatoes or vegetables, Warming up of
Melting
Starting of cooking and roasting, cooking of large quantities of
liquid, then switch-back to appropriate setting
French fries, pan-cakes
Fillet of pork and beef, steaks goulash
Frying of meat, schnitzel, cutlets, meat-balls, sausages, liver,
fish-fillet in deep fat, Frying eggs or chops
Boiled potatoes, stews, soups, hot-pot, sauces in large quanti-
Simmering of vegetables, braising of meat, lightly cooking
small amount of fruit with little liquid
Omelette, fried eggs, Hollandaise sauce, Keeping warm a meal
or small amount of hot-pot
Melting of butter, chocolate, gelatine.
Residual heat, OFF-position
Examples
ties
prepared meal
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