10
Settings for Cooking on the Zones
The setting position required for cooking processes
is dependent on the quality of the pots and on the
type and amount of the food.
3
When heating up or frying, we recommend
heat setting “10", and then continue cooking
foods at an appropriate lower heat setting.
Heat
setting
Cooking method
Examples
9-10
Parboiling
Starting of cooking and roasting, cooking of large quantities of
liquid, then switch-back to appropriate setting
8-9
Frying
Quick frying
French fries, pan-cakes
Fillet of pork and beef, steaks goulash
7-8
Roasting
Frying without crust
Frying of meat, schnitzel, cutlets, meat-balls, sausages, liver,
fish-fillet in deep fat, Frying eggs or chops
5-6
Boiling
Braising
Boiled potatoes, stews, soups, hot-pot, sauces in large quanti-
ties
4-5
Simmering
Stewing
Simmering of vegetables, braising of meat, lightly cooking
small amount of fruit with little liquid
3-4
Gentle simmering
Simmering of rice and food with milk (sometimes stirring), Stew-
ing of smaller amount of potatoes or vegetables, Warming up of
prepared meal
1-2
Melting
Omelette, fried eggs, Hollandaise sauce, Keeping warm a meal
or small amount of hot-pot
Melting of butter, chocolate, gelatine.
0
Residual heat, OFF-position
