11. HINTS AND TIPS
WARNING!
Refer to Safety chapters.
The temperature and baking
times in the tables are
guidelines only. They
depend on the recipes and
the quality and quantity of
the ingredients used.
11.1 Examples of cooking applications for the hob
Heat set‐
ting
Application
Time
(min)
Hints
1
To keep cooked food warm.
as re‐
quired
Put a lid on the cookware.
1 - 2
To make Hollandaise sauce,
and to melt butter, chocolate
and gelatine.
5 - 25
Mix at intervals.
1 - 2
To solidify fluffy omelettes and
baked eggs.
10 - 40
Cook with a lid on.
2 - 3
To simmer rice and milk-based
dishes, and to heat up ready-
cooked meals.
25 - 50
Add a minimum of two times
as much liquid as rice. Stir
milk dishes halfway through.
3 - 4
To steam vegetables, fish and
meat.
20 - 45
Add some tablespoons of a
liquid.
4 - 5
To steam potatoes.
20 - 60
Use a maximum of 1/4 l water
for 750 g of potatoes.
4 - 5
To cook larger quantities of
food, stews and soups.
60 - 150 Add a maximum of 3 l of a liq‐
uid to the ingredients.
6 - 7
To lightly fry escalopes, veal
cordon bleu, cutlets, rissoles,
sausages, liver, eggs, pan‐
cakes and doughnuts, and to
cook roux.
as re‐
quired
Turn halfway through.
7 - 8
To fry hash browns, loin steaks
and steaks.
5 - 15
Turn halfway through.
9
To boil large quantities of water, to cook pasta, to sear meat (goulash,
pot roast) and to deep-fry chips.
11.2 Cooking recommendations
Your oven may bake or roast differently
to the oven you had before. The below
tables provide you with the standard
settings for temperature, cooking time
and shelf position.
If you cannot find the settings for a
special recipe, look for the similar one.
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