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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
5-6
4-5
3-4
1-2
3
When heating up or frying, we recommend heat setting "10", and then con-
tinue cooking foods at an appropriate lower heat setting.
34
Cooking
method
Parboiling
Frying
Quick frying
Roasting
Frying with-
out crust
Boiling
Braising
Simmering
Stewing
Gentle
simmering
Melting
0
Examples
Starting of cooking and roasting, cook-
ing 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 quantities
Simmering of vegetables, braising of
meat, lightly cooking
small amount of fruit with little liquid
Simmering of rice and food with milk
(sometimes stirring), Stewing of smaller
amount of potatoes or vegetables,
Warming up of prepared meal
Omelette, fried eggs, Hollandaise
sauce, Keeping warm a meal or small
amount of hot-pot
Melting of butter, chocolate, gelatine.
Residual heat, OFF-position
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