He
at
set
tin
g
Use to:
Time
Hints
Nominal
power con-
sumption
1
Keep warm the food
you cooked
as required
Put a lid on a cook-
ware
3 %
1 -
3
Hollandaise sauce,
melt: butter, choco-
late, gelatine
5 - 25 min
Mix from time to
time
3 – 8 %
1 -
3
Solidify: fluffy ome-
lettes, baked eggs
10 - 40 min
Cook with a lid on
3 – 8 %
3 -
5
Simmer rice and milk-
based dishes, heating
up ready-cooked
meals
25 - 50 min
Add the minimum
twice as much liquid
as rice, mix milk
dishes part proce-
dure through
8 – 13 %
5 -
7
Steam vegetables,
fish, meat
20 - 45 min
Add some table-
spoons of liquid
13 – 18 %
7 -
9
Steam potatoes
20 - 60 min
Use max. ¼ l water
for 750 g of potatoes
18 – 25 %
7 -
9
Cook larger quantities
of food, stews and
soups
60 - 150
min
Up to 3 l liquid plus
ingredients
18 – 25 %
9 -
12
Gentle fry: escalope,
veal cordon bleu, cut-
lets, rissoles, saus-
ages, liver, roux, eggs,
pancakes, doughnuts
as necessa-
ry
Turn halfway through 25 – 45 %
12 -
13
Heavy fry, hash
browns, loin steaks,
steaks
5 - 15 min
Turn halfway through 45 – 64 %
14
Boil water, cook pasta, sear meat (goulash, pot roast),
deep-fry chips
100 %
Boil large quantities of water. Power management is activa-
ted.
Information on acrylamides
Important!
According to the newest
scientific knowledge, if you brown food
(specially the one which contains starch),
acrylamides can pose a health risk. Thus,
we recommend that you cook at the
lowest temperatures and do not brown
food too much.
6.
CARE AND CLEANING
Clean the appliance after each use.
Always use cookware with clean bottom.
ENGLISH
29
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