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Examples of cooking applications
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
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
25-50 mins.
liquid as rice, stir milk dishes
With vegetables add only a lit-
20-45 mins.
tle liquid (a few tablespoons)
Use only a little liquid, e. g.:
20-60 mins.
Up to 3 l liquid plus ingredi-
60-150 mins.
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
part way through cooking
¼
max.
l water for
750 g potatoes
ents
27
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