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Examples of cooking applications

The information given in the following table is for guidance only.

Heat

Cooking-

set-

process

ting

Keeping

food

warm

Melting

1-2

Solidi-

fying

Simmer-

2-3

ing on

low heat

Steaming

3-4

Braising

4-5

Boiling

Gentle

6-7

Frying

Heavy

7-8

Frying

Boiling

Searing

Deep

frying

suitable for

Residual heat, Off posi-

tion

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 quantities

of food, stews and soups

Frying escalopes, veal

cordon bleu, cutlets, ris-

soles, sausages, liver, roux,

eggs, pancakes, dough-

nuts

Hash browns, loin steaks,

steaks, Flädle (pancakes

for garnishing soup)

Boiling large quantities of water, cooking pasta, searing meat

(goulash, pot roast), deep frying chips

Cooking

Tips/Hints

time

as required

5-25 mins.

Stir occasionally

10-40 mins.

Cook with lid on

Add at least twice as

much liquid as rice, stir

25-50 mins.

milk dishes part way

through cooking

With vegetables add

20-45 mins.

only a little liquid (a

few tablespoons)

Use only a little liquid,

20-60 mins.

e. g.: max.

for 750 g potatoes

60-150

Up to 3 l liquid plus in-

mins.

gredients

Steady

Turn halfway through

frying

5-15 mins.

Turn halfway through

per pan

Cover

l water

cooking