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Examples of cooking applications
The information given in the following table is for guidance only.
Heat
Cooking
set-
process
ting
0
Keeping
1
warm
Melting
1-2
Solidify-
Simmer-
2-3
Steaming
3-4
Braising
4-5
Boiling
Gentle
6-7
frying
Heavy
7-8
frying
Boiling
Searing
9
Deep
frying
12
suitable for
Residual heat setting, Off
position
Keeping cooked foods
food
Hollandaise sauce,
melting butter, chocolate,
gelatine
Fluffy omelettes, baked
ing
Simmering rice and milk-
based dishes
ing
Heating up ready-cooked
Steaming vegetables, fish
Braising meat
Steaming potatoes
Cooking larger quantities of
food, stews and soups
Frying escalope, 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-
Cook time
as required
warm
5-25 mins.
10-40 mins.
eggs
25-50 mins.
meals
20-45 mins.
20-60 mins.
60-150 mins.
as required
5-15 mins.
lash, pot roast), deep frying chips
Tips/Hints
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.
750 g of potatoes
Up to 3 l liquid plus in-
gredients
Turn halfway through
Turn halfway through
per pan
Cover
¼
l water for
cooking
cooking