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Les langues disponibles
20
Tips on Cooking and Frying
Examples of cooking applications
The information given in the following table is for guidance only.
Heat
setting
0
1
food warm
1-3
Solidifying Fluffy omelettes, baked eggs
ing on low
3-5
Steaming
5-7
7-9
9-12
12-13
14
The power function is suitable for heating large quantities of liquid.
Cooking-
suitable for
process
Keeping
Keeping cooked foods warm
Hollandaise sauce,
Melting
melting butter, chocolate,
Simmering rice and milk-
Simmer-
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
Off position
gelatine
meals
pot roast), deep frying chips
Cooking
time
as required
5-25 mins.
Stir occasionally
10-40 mins.
Cook with lid on
Add at least twice as
much liquid as rice, stir
25-50 mins.
milk dishes part way
through cooking
With vegetables add only
20-45 mins.
a little liquid (a few table-
Use only a little liquid, e.
20-60 mins.
g.: max.
750 g potatoes
Up to 3 l liquid plus in-
60-150 mins.
Turn halfway through
Steady frying
5-15 mins.
Turn halfway through
per pan
Tips/Hints
Cover
spoons)
¼
l water for
gredients
cooking
cooking
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