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Typical heat settings for cooking
The details shown in the following table are guidelines. The heat setting required for cooking
depends on the quality of the pans and on the type and quantity of food.
Heat
Warm-up
setting
time of the
automatic
function
[Min.]
4,5
3,5
2,0
10,2
6,5
4,8
1,7
1,0
0,5
1)
When cooking without the automatic warm-up function, the warm-up time can be
individually selected.
When heating up or frying, we recommend using the warm-up setting „ " and
then continue cooking foods that require longer cooking times at a suitable lower
heat setting.
Slow cooking
procedure
1)
Warming up
Frying
Deep-fat frying
Fast frying
Frying
Boiling
Steaming
Sautéing
Poaching
Melting
Keeping warm
Examples for use
Warming up large amounts of liquid
boiling pasta,
browning of meat,
(browning goulash, pot-roast)
Steaks, pieces of loin,
potato fritters,
fried sausages,
pancakes/flat cakes
Schnitzel/cutlets,
rissoles, fried eggs
Boiling up to 1.5 l liquid,
potatoes, vegetables
Steaming and sautéing of
small quantities of vegetables,
cooking rice and
milk-based dishes
Melting butter,
dissolving gelatine,
melting chocolate
Keeping food warm
28
liver, fish,
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