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Operating Instructions
Charts
Settings for Cooking on the Rings
The setting position required for cooking processes is dependent on the
quality of the pots and on the type and amount of the food.
Switch
position
9
7-9
6-7
4-5
3-4
2-3
1-2
0
When heating up or frying, we recommend heat setting "9", and then
3
continue cooking foods at an appropriate lower heat setting.
116
Cooking method
Starting of cooking and roasting, cooking of large
Parboiling
quantities of liquid, then switch-back to appro-
Frying
Quick frying
Roasting
Frying without
sausages, liver, fish-fillet in deep fat, Frying eggs
crust
Boiling
Boiled potatoes, stews, soups, hot-pot, sauces in
Braising
Simmering of vegetables, braising of meat, lightly
Simmering
Stewing
Simmering of rice and food with milk (sometimes
Gentle
stirring), Stewing of smaller amount of potatoes
simmering
Omelette, fried eggs, Hollandaise sauce, Keeping
Melting
Examples
priate setting
French fries, pan-cakes
Fillet of pork and beef, steaks goulash
Frying of meat, schnitzel, cutlets, meat-balls,
or chops
large quantities
cooking
small amount of fruit with little liquid
or vegetables, Warming up of prepared meal
warm a meal or small amount of hot-pot
Melting of butter, chocolate, gelatine.
Residual heat, OFF-position
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