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Usage, Tables and Tips
Boil
The information given in the following tables is for guidance. The
switch setting necessary for cooking is dependent on the quality of the
pans, and the type and quantity of the food.
Guideline values for cooking without Automatic
Switch
setting
9
7–8
6–7
4–5
3–4
2–3
1–2
0
When heating up or frying, we recommend to use the heating up set-
3
ting "9" and then to continue cooking foods that require longer cook-
ing times at an appropriate lower heat setting.
Cooking process/
Lower heat setting
Heating Up
Heavy browning
Gentle frying
Boil
Steaming, stewing
Simmering
Melting
Suitable for
Heating up large quantities of water,
cooking pasta
Frying chips,
browning meat, e.g. goulash,
frying, e.g. potato pancakes,
frying pieces of loin, steaks
Frying meat, schnitzels, cordon bleu, cutlets,
rissoles, sausages, liver, roux,
mild frying of eggs, omelettes,
frying doughnuts
Boiling larger quantities of food,
stews and soups,
steaming potatoes,
boiling meat stock
Braising vegetables,
braising meat,
cooking rice pudding
Simmering rice and milk dishes
(stir occasionally),
Steaming smaller quantities of
potatoes or vegetables,
heating ready meals
Beaten omelette, egg garnish,
hollandaise sauce,
keeping dishes warm,
melting butter, chocolate, gelatine
Residual Heat, Off Position
Operating Instructions
21
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