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The range of settings is the same for all cooking zones:

Melting butter, chocolate etc.

Dissolving gelatin

Thickening sauces containing egg yolk and butter

Warming small quantities of food/liquid

Warming sticky foods

Cooking rice

Warming liquid and half-set foods

Thickening sauces, e.g. Hollandaise

Cooking rice pudding

Preparing omelettes, lightly fried eggs

Steaming fruit

Defrosting deep frozen food

Steaming vegetables, fish

Cooking dumplings, potatoes, soups

Cooking broths

Boiling and continued cooking of large

quantities of food

Gentle braising (without overheating the fat) of meat, fish,

vegetables, fried eggs etc.

Frying pancakes etc.

Boiling large quantities of water

These setting recommendations are only intended as a guide. With deep pans,

large quantities or without the lid on, a higher setting is needed. With smaller

quantities select a lower setting.

1 - 2

1 - 3

3 - 5

4 - 6

8 - 9

9 - 11

11 - 12