29
Charts
Note:
The figures given in the following table are for guidance. The switch
setting required for cooking depends on the quality of the pots and
pans and on the type and quantity of the foodstuffs.
Reference values for setting the hotplates
3
When heating up or browning we recommend starting with the highest
heat setting and then allowing foods that require longer cooking to
continue cooking on an appropriate lower setting.
Switch setting
Suitable for
3
Heating up
Heating up large quantities of water,
cooking pasta
•
Intense browning
Deep-frying pommes frites (chips)
Browning meat, e.g. goulash
Frying, e.g. potato fritters
Frying pieces of loin, steaks
2
Light frying
Frying meat, schnitzel,
cordon bleu, chops, pancakes,
rissoles, roux, light frying,
fried sausages, liver, eggs,
deep-frying doughnuts.
•
Boiling
Steaming
Cooking larger quantities of food,
stews and soups
Steaming potatoes
Cooking meat stock or bouillon
Steaming vegetables or
braising meat
Cooking rice pudding
1
Simmering
Simmering rice or milk-based dishes,
steaming smaller quantities of potatoes
or vegetables, heating up ready-to-
serve meals.
•
Melting
Fluffy omelettes, egg royale,
Sauce hollandaise, keeping
dishes warm, melting butter, chocolate,
gelatine
0
Residual heat, Off position
