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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 position

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 cor-

don bleu, cutlets, rissoles,

sausages, liver, roux, eggs,

pancakes, doughnuts

Hash browns, loin steaks,

steaks, Flädle (pancakes for

garnishing soup)

Boiling large quantities of water, cooking pasta, searing meat (gou-

lash, pot roast), deep frying chips

Cooking

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

Use only a little liquid, e.

20-60 mins.

g.: max.

750 g potatoes

Up to 3 l liquid plus in-

60-150 mins.

Turn halfway through

Steady frying

5-15 mins.

Turn halfway through

per pan

Tips/Hints

Cover

tablespoons)

l water for

gredients

cooking