10
electrolux
Uses, Tables and Tips
Cooking table
The information given in the following table is for guidance only.
3
We recommend when boiling or searing
foods using the highest heat setting at
first and then letting foods requiring a
longer cooking time finish cooking on
the desired heat setting.
1
Overheated fats and oils can ignite very
quickly. Warning! Fire hazard!
Baking
Oven function: Convection with ring
heating element
or Conventional
Baking tins
•
For Conventional
dark metal and
non-stick tins are suitable.
•
For Convection with ring heating
element
bright metal tins are also
suitable.
Heat
set-
ting
Cooking-
process
suitable for
Cooking
time
Tips/Hints
0
Residual heat, Off position
1
Keeping
food warm
Keeping cooked foods warm
as required
Cover
1-2
Melting
Hollandaise sauce,
melting butter, chocolate,
gelatine
5-25 mins.
Stir occasionally
Solidifying
Fluffy omelettes, baked eggs
10-40 mins.
Cook with lid on
2-3
Simmering
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
3-4
Steaming
Braising
Steaming vegetables, fish
braising meat
20-45 mins.
With vegetables add only a
little liquid (a few table-
spoons)
4-5
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 ingredi-
ents
6-7
Gentle
Frying
Frying escalopes, veal cordon
bleu, cutlets, rissoles, sausages,
liver, roux, eggs, pancakes,
doughnuts
Steady frying
Turn halfway through
cooking
7-8
Heavy
Frying
Hash browns, loin steaks,
steaks, Flädle (pancakes for gar-
nishing soup)
5-15 mins.
per pan
Turn halfway through
cooking
9
Boiling
Searing
Deep frying
Boiling large quantities of water, cooking pasta, searing meat (goulash, pot roast),
deep frying chips
