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34
Uses, Tables and Tips
Uses, Tables and Tips
Cooking table
The information given in the following table is for guidance only.
Heat
Cooking-
setting
0
1
food warm
1-2
Solidifying Fluffy omelettes, baked eggs
Simmer-
ing on low
2-3
Steaming
3-4
4-5
6-7
7-8
9
We recommend when boiling or searing foods using the highest heat setting at
first and then letting foods requiring a longer cooking time finish cooking on
the desired heat setting.
Overheated fats and oils can ignite very quickly. Warning! Fire hazard!
suitable for
process
Residual heat, Off position
Keeping
Keeping cooked foods warm
Hollandaise sauce,
Melting
melting butter, chocolate,
Simmering rice and milk-
based dishes
Heating up ready-cooked
heat
Steaming vegetables, fish
Braising
braising meat
Steaming potatoes
Boiling
Cooking larger quantities of
food, stews and soups
Frying escalopes, veal cor-
Gentle
don bleu, cutlets, rissoles,
Frying
sausages, liver, roux, eggs,
pancakes, doughnuts
Hash browns, loin steaks,
Heavy
steaks, Flädle (pancakes for
Frying
garnishing soup)
Boiling
Searing
Boiling large quantities of water, cooking pasta, searing meat (goulash,
Deep
frying
gelatine
10-40 mins.
25-50 mins.
meals
20-45 mins.
20-60 mins.
60-150 mins.
Steady frying
pot roast), deep frying chips
Cooking
time
as required
5-25 mins.
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 table-
Use only a little liquid, e.
g.: max.
750 g potatoes
Up to 3 l liquid plus in-
Turn halfway through
5-15 mins.
Turn halfway through
per pan
Tips/Hints
Cover
spoons)
¼
l water for
gredients
cooking
cooking
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