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Examples of cooking applications

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

Heat

set-

ting

1-2

2-3

Steaming

3-4

4-5

6-7

7-8

Deep fry-

The power function is suitable for heating large quantities of liquid.

Cooking

suitable for

process

setting, Off position

Keeping

Keeping cooked foods

food

warm

Hollandaise sauce,

Melting

melting butter, chocolate,

gelatine

Solidify-

Fluffy omelettes, baked

ing

Simmering rice and milk-

Simmer-

based dishes

ing

Heating up ready-cooked

Steaming vegetables, fish

Braising

Braising meat

Steaming potatoes

Boiling

Cooking larger quantities

of food, stews and soups

Frying escalope, veal cor-

Gentle

don bleu, cutlets, rissoles,

frying

sausages, liver, roux, eggs,

pancakes, doughnuts

Hash browns, loin steaks,

Heavy

steaks, Flädle (pancakes

frying

for garnishing soup)

Boiling

Searing

Boiling large quantities of water, cooking pasta, searing meat

ing

Cook time

as required

warm

5-25 mins.

10-40 mins.

eggs

25-50 mins.

meals

20-45 mins.

20-60 mins.

60-150

Steady

frying

5-15 mins.

per pan

(goulash, pot roast), deep frying chips

Tips/Hints

Cover

Stir occasionally

Cook with lid on

Add at least twice as

much liquid as rice, stir

milk dishes part way

through cooking

With vegetables add

only a little liquid (a

few tablespoons)

Use only a little liquid,

e. g.: max.

for 750 g of potatoes

Up to 3 l liquid plus in-

mins.

gredients

Turn halfway through

cooking

Turn halfway through

cooking

l water