AEG 66201 KF-N Посібник користувача - Сторінка 17
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Друкувати сторінкуExamples of cooking applications
The information given in the following table is for guidance only.
Heat
setting
0
V
food warm
1-2
Solidifying Fluffy omelettes, baked eggs
Simmering
2-3
Steaming
3-4
4-5
6-7
7-8
9
Cooking
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
Steaming vegetables, fish
Braising
Braising meat
Steaming potatoes
Boiling
Cooking larger quantities of
food, stews and soups
Frying escalope, veal cordon
Gentle
bleu, cutlets, rissoles, sausag-
frying
es, 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
Tips on cooking and frying
gelatine
10-40 mins.
25-50 mins.
meals
20-45 mins.
20-60 mins.
60-150 mins.
pot roast), deep frying chips
Cook 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 of potatoes
Up to 3 l liquid plus in-
Turn halfway through
as required
5-15 mins.
Turn halfway through
per pan
17
Tips/Hints
Cover
spoons)
¼
l water for
gredients
cooking
cooking