AEG 64130 K-MN Kullanıcı Kılavuzu - Sayfa 10

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Tips on Cooking and Frying

Examples of cooking applications

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

Heat

Cooking-

setting

food warm

1-2

Solidifying Fluffy omelettes, baked eggs

Simmer-

ing on low

2-3

Steaming

3-4

4-5

6-7

7-8

suitable for

process

Residual heat, Off position

Keeping

Keeping cooked foods warm

Hollandaise sauce,

Melting

melting butter, chocolate,

Simmering rice and milk-

based dishes

Heating up ready-cooked

heat

Steaming vegetables, fish

Braising

braising meat

Steaming potatoes

Boiling

Cooking larger quantities of

food, stews and soups

Frying escalopes, veal cor-

Gentle

don bleu, cutlets, rissoles,

Frying

sausages, liver, roux, eggs,

pancakes, doughnuts

Hash browns, loin steaks,

Heavy

steaks, Flädle (pancakes for

Frying

garnishing soup)

Boiling

Searing

Boiling large quantities of water, cooking pasta, searing meat (goulash,

Deep

frying

gelatine

10-40 mins.

25-50 mins.

meals

20-45 mins.

20-60 mins.

60-150 mins.

Steady frying

pot roast), deep frying chips

Cooking

time

as required

5-25 mins.

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 table-

Use only a little liquid, e.

g.: max.

750 g potatoes

Up to 3 l liquid plus in-

Turn halfway through

5-15 mins.

Turn halfway through

per pan

Tips/Hints

Cover

spoons)

l water for

gredients

cooking