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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
food
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 fry-
The power function is suitable for heating large quantities of liquid.
20
suitable for
Off position
Keeping cooked foods
warm
Hollandaise sauce,
melting butter, chocolate,
gelatine
Fluffy omelettes, baked
ing
eggs
Simmering rice and milk-
based dishes
ing
Heating up ready-cooked
meals
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-
ing
Cook time
as required
5-25 mins.
10-40 mins.
25-50 mins.
20-45 mins.
20-60 mins.
60-150 mins.
as required
5-15 mins.
per pan
lash, pot roast), deep frying chips
Tips/Hints
Cover
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.
¼
g.: max.
l water for
750 g of potatoes
Up to 3 l liquid plus in-
gredients
Turn halfway through
cooking
Turn halfway through
cooking
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