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Les langues disponibles
Les langues disponibles
Examples of cooking applica-
tions
The information given in the following table is
for guidance only.
Heat
Cooking-
setting
process
0
Keeping
1
food warm
Melting
1-2
Solidifying
Simmering
2-3
on low heat
Steaming
3-4
Braising
4-5
Boiling
Gentle
6-7
Frying
Heavy
7-8
Frying
Boiling
9
Searing
Deep frying
10
suitable for
Residual heat, Off position
Keeping cooked foods warm
Hollandaise sauce,
melting butter, chocolate, gelatine
Fluffy omelettes, baked eggs
Simmering rice and milk-based
dishes
Heating up ready-cooked meals
Steaming vegetables, fish
braising meat
Steaming potatoes
Cooking larger quantities of food,
stews and soups
Frying escalopes, veal cordon
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 (goulash, pot roast),
Cooking time
as required
5-25 mins.
10-40 mins.
Add at least twice as much liq-
25-50 mins.
uid as rice, stir milk dishes part
way through cooking
With vegetables add only a lit-
20-45 mins.
tle liquid (a few tablespoons)
Use only a little liquid, e. g.:
20-60 mins.
60-150 mins.
Up to 3 l liquid plus ingredients
Steady frying
Turn halfway through cooking
5-15 mins.
Turn halfway through cooking
per pan
deep frying chips
Tips/Hints
Cover
Stir occasionally
Cook with lid on
¼
max.
l water for
750 g potatoes
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