4.
HELPFUL HINTS AND TIPS
4.1
Cookware
Information about the cookware
• The bottom of the cookware must be
as thick and flat as possible.
• Cookware made of enamelled steel
and with aluminium or copper bot-
toms can cause the colour change on
the glass-ceramic surface.
4.2
Energy saving
How to save energy
• If it is possible, always put the lids on
the cookware.
• Put cookware on a cooking zone be-
fore you start it.
• Stop the cooking zones before the
end of the cooking time to use residu-
al heat.
• The bottom of pans and cooking
zones must have the same dimension.
4.3
The Examples of cooking
applications
The data in the table is for guidance on-
ly.
Heat
set-
ting
Use to:
Time
Hints
1
Keep warm the food you
cooked
as re-
quired
Put a lid on a cookware
1-2
Hollandaise sauce, melt: butter,
chocolate, gelatine
5-25
min
Mix from time to time
1-2
Solidify: fluffy omelettes, baked
eggs
10-40
min
Cook with a lid on
2-3
Simmer rice and milkbased
dishes, heating up ready-
cooked meals
25-50
min
Add the minimum twice as
much liquid as rice, mix milk
dishes part procedure
through
3-4
Steam vegetables, fish, meat
20-45
min
Add some tablespoons of
liquid
4-5
Steam potatoes
20-60
min
Use max. ¼ l water for 750 g
of potatoes
4-5
Cook larger quantities of food,
stews and soups
60-150
min
Up to 3 l liquid plus ingredi-
ents
6-7
Gentle fry: escalope, veal cor-
don bleu, cutlets, rissoles, saus-
ages, liver, roux, eggs, pan-
cakes, doughnuts
as nec-
essary
Turn halfway through
7-8
Heavy fry, hash browns, loin
steaks, steaks
5-15
min
Turn halfway through
9
Boil large quantities of water, cook pasta, sear meat (goulash, pot
roast), deep-fry chips
ENGLISH
7