Operating Instructions
62
Tables
Note:
The figures given in the following tables are for guidance. The heat set-
ting required for cooking depends on the quality of the pots and on the
type and quantity of the foodstuffs.
Reference values for setting the cooking zones
Heat setting
Suitable for
9 or P
Heating Up
Heating up large quantities of water,
cooking pasta
7-9
Heavy Browning
Deep-frying chips,
browning meat, e.g. goulash,
Frying, e.g. potato fritters,
Frying pieces of loin, steaks
6-7
Gentle Frying
Frying meat, chops, pancakes, rissoles,
mild roasting, fried sausages, liver,
eggs, deep-frying doughnuts.
4-5
Boil
Cooking larger quantities of food,
stews and soups,
steaming potatoes,
Cooking meat stock or bouillon
3-4
Steaming
Stewing
Steaming vegetables or
Braising meat
Cooking rice pudding
2-3
Simmering
Simmering rice or milk-based dishes
Steaming smaller quantities of
potatoes or vegetables, heating up
ready-to-serve meals.
1-2
Melting
Fluffy omelettes, egg royale,
Hollandaise sauce, keeping
dishes warm, melting butter,
chocolate, gelatine
0
Residual heat, off setting
