Basic operation
en
9
7.4 Cooking tips
¡
When heating up puree, cream soups or thick
sauces, stir occasionally.
¡
To preheat, set the power level 8-9.
¡
When cooking with the lid on, reduce the power
level as soon as you see steam escaping. The
cooking result is not affected by the steam escap-
ing.
¡
After cooking, place a lid on the cookware until you
serve the dish.
¡
To cook with the pressure cooker, observe the man-
ufacturer's instructions.
¡
Do not cook food for too long, otherwise nutrients
will be lost. The kitchen timer enables you to set the
optimal cooking time.
¡
Ensure that the oil does not smoke.
¡
To brown the food, fry it in small portions, one after
the other.
¡
Some items of cookware may reach high temperat-
ures while the food is cooking. You should therefore
use oven gloves.
¡
You can find recommendations for energy-efficient
cooking under
→
Cooking recommendations
The table shows which power level (
) is suitable for
which food. The cooking time (
) may vary de-
pending on the type, weight, thickness and quality of
the food.
Melting
Chocolate coating
1 - 1.5
-
Butter, honey, gelatine
1 - 2
-
Heating and keeping warm
Stew, e.g. lentil stew
1.5 - 2
-
Milk
1
1.5 - 2.5
-
Boiled sausages
1
3 - 4
-
Defrosting and heating
Spinach, frozen
3 - 4
15 - 25
Goulash, frozen
3 - 4
35 - 55
Poaching, simmering
Potato dumplings
1
4.5 - 5.5
20 - 30
Fish
1
4 - 5
10 - 15
White sauces, e.g. Béchamel
sauce
1 - 2
3 - 6
Whisked sauces, e.g.
Béarnaise sauce, Hollandaise
sauce
3 - 4
8 - 12
Boiling, steaming, braising
Rice, with double the volume of
water
2.5 - 3.5
15 - 30
Rice pudding
2
2 - 3
30 - 40
Unpeeledboiled pots
4.5 - 5.5
25 - 35
Boiled potatoes
4.5 - 5.5
15 - 30
1
Without lid
2
Preheat to power level 8 - 8.5
Pasta
1
6 - 7
6 - 10
Stew
3.5 - 4.5
120 -
180
Soups
3.5 - 4.5
15 - 60
Vegetables
2.5 - 3.5
10 - 20
Vegetables, frozen
3.5 - 4.5
7 - 20
Stew in a pressure cooker
4.5 - 5.5
-
Stewing
Rolled roasting joint
4 - 5
50 - 65
Pot roast
4 - 5
60 - 100
Goulash
2
3 - 4
50 - 60
Braising/frying with a small
amount of fat
1
Escalope, plain or breaded
6 - 7
6 - 10
Escalope, frozen
6 - 7
6 - 12
Chops, plain or breaded
6 - 7
8 - 12
Steak (3 cm thick)
7 - 8
8 - 12
Poultry breast (2 cm thick)
5 - 6
10 - 20
Poultry breast, frozen
5 - 6
10 - 30
Rissoles (3 cm thick)
4.5 - 5.5
20 - 30
Hamburgers (2 cm thick)
6 - 7
10 - 20
Fish and fish fillet, plain
5 - 6
8 - 20
Fish and fish fillet, breaded
6 - 7
8 - 20
Fish, breaded and frozen, e.g.
fish fingers
6 - 7
8 - 15
Prawns and scampi
7 - 8
4 - 10
Sautéing fresh vegetables and
mushrooms
7 - 8
10 - 20
Stir-fry, vegetables, meat cut in
strips Asian-style
7 - 8
15 - 20
Frozen dishes, e.g. stir-fries
6 - 7
6 - 10
Pancakes, cooked one after the
other
6.5 - 7.5
-
Omelette (cooked one after the
other)
3.5 - 4.5
3 - 10
Fried eggs
5 - 6
3 - 6
Deep-frying, 150–200 g per
portion in 1–2 l oil, deep-fat
fried in portions
1
Frozen products, e.g. chips,
chicken nuggets
8 - 9
-
Croquettes, frozen
7 - 8
-
Meat, e.g. chicken portions
6 - 7
-
Fish, breaded or battered
6 - 7
-
Vegetables, mushrooms,
breaded, beer-battered or tem-
pura
6 - 7
-
Small baked items, e.g. dough-
nuts, battered fruit
4 - 5
-
1
Without lid
2
Preheat to power level 8 - 8.5
