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22 electrolux tips on cooking and frying
Examples of cooking applications
The information given in the following table is for guidance only.
Heat
Cooking
set-
process
ting
0
Keeping
V
food
warm
Melting
1-2
Solidify-
ing
Simmer-
2-3
ing
Steaming
3-4
Braising
4-5
Boiling
Gentle
6-7
frying
Heavy
7-8
frying
Boiling
Searing
9
Deep fry-
ing
suitable for
Residual heat, Off position
Keeping cooked foods warm
Hollandaise sauce,
melting butter, chocolate,
gelatine
Fluffy omelettes, baked eggs 10-40 mins.
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 escalope, veal cordon
bleu, cutlets, rissoles, sau-
sages, liver, roux, eggs,
pancakes, doughnuts
Hash browns, loin steaks,
steaks, Flädle (pancakes for
garnishing soup)
Boiling large quantities of water, cooking pasta, searing meat (goulash,
Cook time
as required
5-25 mins.
25-50 mins.
20-45 mins.
20-60 mins.
60-150 mins.
as required
5-15 mins.
per pan
pot roast), deep frying chips
Tips/Hints
Cover
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-
spoons)
Use only a little liquid, e.
¼
g.: max.
l water for
750 g of potatoes
Up to 3 l liquid plus ingre-
dients
Turn halfway through
cooking
Turn halfway through
cooking
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