Heat
set-
ting
Use to:
Time
Hints
3-5
Simmer rice and milkbased
dishes, heating up ready-cooked
meals.
25-50
min
Add at least twice as much
liquid as rice, mix milk dishes
at some point during the pro-
cedure.
5-7
Steam vegetables, fish, meat.
20-45
min
Add some tablespoons of liq-
uid.
7-9
Steam potatoes.
20-60
min
Use max. ¼ l water for 750 g
of potatoes.
7-9
Cook larger quantities of food,
stews and soups.
60-150
min
Up to 3 l of liquid plus ingre-
dients.
9-12
Gentle frying: escalope, veal cor-
don bleu, cutlets, rissoles, saus-
ages, liver, roux, eggs, pancakes,
doughnuts.
as nec-
essary
Turn halfway through.
12-13
Heavy frying, hash browns, loin
steaks, steaks.
5-15
min
Turn halfway through.
14
Boil large quantities of water, cook pasta, sear meat (goulash, pot roast),
deep fry chips.
The Power function is best to heat up
large quantities of water.
14 www.aeg.com
Summary of Contents for 47036IU
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