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IKEA MATMASSIG マニュアル
ENGLISH

Cooking table

Heat setting
1
Keep cooked food warm.
1 - 2
Hollandaise sauce, melt: butter,
chocolate, gelatine.
1 - 2
Solidify: fluffy omelettes, baked
eggs.
2 - 3
Simmer rice and milkbased
dishes, heat up ready-cooked
meals.
3 - 4
Steam vegetables, fish, meat.
4 - 5
Steam potatoes.
4 - 5
Cook larger quantities of food,
stews and soups.
6 - 7
Gentle fry: escalope, veal cor‐
don bleu, cutlets, rissoles, saus‐
ages, liver, roux, eggs, pan‐
cakes, doughnuts.
7 - 8
Heavy fry, hash browns, loin
steaks, steaks.
9
Boil water, cook pasta, sear meat (goulash, pot roast), deep-fry chips.
Boil large quantities of water. Booster is activated.
The data in the table is for
guidance only.

Cookware guidance

Warning! Refer to Safety
chapters.
Use to:
Time
(min)
as nec‐
Put a lid on the cookware.
essary
5 - 25
Mix from time to time.
10 - 40
Cook with a lid on.
25 - 50
Add at least twice as much liq‐
uid as rice, mix milk dishes
halfway through the proce‐
dure.
20 - 45
Add a couple of tablespoons of
liquid.
20 - 60
Use max. ¼ l of water for 750 g
of potatoes.
60 - 150
Up to 3 l of liquid plus ingredi‐
ents.
as nec‐
Turn halfway through.
essary
5 - 15
Turn halfway through.
What pots to use
Only use cookware which is suitable for
induction hobs. The cookware must be made
of a ferromagnetic material, such as:
37
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