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Operating Instructions
Tables
Note:
The figures given in the following tables are for guidance. The heat set-
ting required for cooking depends on the quality of the pots and on the
type and quantity of the foodstuffs.
Reference values for setting the cooking zones
Heat setting
9 or P
7-9
6-7
4-5
3-4
2-3
1-2
0
62
Heating Up
Heavy Browning
Gentle Frying
Boil
Steaming
Stewing
Simmering
Melting
Suitable for
Heating up large quantities of water,
cooking pasta
Deep-frying chips,
browning meat, e.g. goulash,
Frying, e.g. potato fritters,
Frying pieces of loin, steaks
Frying meat, chops, pancakes, rissoles,
mild roasting, fried sausages, liver,
eggs, deep-frying doughnuts.
Cooking larger quantities of food,
stews and soups,
steaming potatoes,
Cooking meat stock or bouillon
Steaming vegetables or
Braising meat
Cooking rice pudding
Simmering rice or milk-based dishes
Steaming smaller quantities of
potatoes or vegetables, heating up
ready-to-serve meals.
Fluffy omelettes, egg royale,
Hollandaise sauce, keeping
dishes warm, melting butter,
chocolate, gelatine
Residual heat, off setting
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