19
Tips on Cooking and Frying
Examples of cooking applications
The information given in the following table is for guidance only.
Heat
setting
Cooking-
process
suitable for
Cooking
time
Tips/Hints
0
Residual heat, Off position
1
Keeping
food warm
Keeping cooked foods warm
as required
Cover
1-3
Melting
Hollandaise sauce,
melting butter, chocolate,
gelatine
5-25 mins.
Stir occasionally
Solidifying
Fluffy omelettes, baked eggs
10-40 mins.
Cook with lid on
3-5
Simmer-
ing on low
heat
Simmering rice and milk-
based dishes
Heating up ready-cooked
meals
25-50 mins.
Add at least twice as
much liquid as rice, stir
milk dishes part way
through cooking
5-7
Steaming
Braising
Steaming vegetables, fish
braising meat
20-45 mins.
With vegetables add only
a little liquid (a few table-
spoons)
7-9
Boiling
Steaming potatoes
20-60 mins.
Use only a little liquid, e.
g.: max.
¼
l water for
750 g potatoes
Cooking larger quantities of
food, stews and soups
60-150 mins.
Up to 3 l liquid plus in-
gredients
9-12
Gentle
Frying
Frying escalopes, veal cor-
don bleu, cutlets, rissoles,
sausages, liver, roux, eggs,
pancakes, doughnuts
Steady frying
Turn halfway through
cooking
12-13
Heavy
Frying
Hash browns, loin steaks,
steaks, Flädle (pancakes for
garnishing soup)
5-15 mins.
per pan
Turn halfway through
cooking
14
Boiling
Searing
Deep
frying
Boiling large quantities of water, cooking pasta, searing meat (goulash,
pot roast), deep frying chips
