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Examples of cooking applications
The information given in the following table is for guidance only.
Heat
Cook-
set-
ing
ting
process
0
Keep-
V
ing food
warm
Melting
1-2
Solidify-
ing
Simmer-
2-3
ing
Steam-
3-4
ing
Braising
4-5
Boiling
Gentle
6-7
frying
16
suitable for
Residual heat, Off po-
sition
Keeping cooked foods
warm
Hollandaise sauce,
melting butter,
chocolate, gelatine
Fluffy omelettes,
baked eggs
Simmering rice and
milk-based dishes
Heating up ready-
cooked meals
Steaming vegetables,
fish
Braising meat
Steaming potatoes
Cooking larger quanti-
ties of food, stews and
soups
Frying escalope, veal
cordon bleu, cutlets,
rissoles, sausages, liv-
er, roux, eggs,
pancakes, doughnuts
Cook
Tips/Hints
time
as re-
quired
5-25 mins.
Stir occasionally
10-40
Cook with lid on
mins.
Add at least twice
as much liquid as
25-50
rice, stir milk dish-
mins.
es part way through
With vegetables
20-45
add only a little liq-
mins.
uid (a few table-
Use only a little
20-60
liquid, e. g.: max.
¼
mins.
750 g of potatoes
60-150
Up to 3 l liquid plus
mins.
ingredients
as re-
Turn halfway
quired
through cooking
Cover
cooking
spoons)
l water for