19
Operating the appliance
en
Chef's recommendations
Recommendations
▯
Stir occasionally when heating up purees, creamy
soups and thick sauces.
▯
For preheating, select a heat setting 8
or 9.
▯
When cooking with the lid on, turn the heat setting
down as soon as steam escapes between the lid
and the cookware.
▯
After cooking, keep the lid on the cookware until
you serve the food.
▯
To cook with the pressure cooker, follow the
manufacturer's instructions.
▯
Do not cook food for too long, otherwise nutrients
will be lost. The kitchen timer can be used to set the
optimum cooking time.
▯
For healthier cooking results, oils and fats should
not be heated to their smoke point.
▯
To brown food, fry small portions in succession.
▯
Cookware may reach high temperatures while the
food is cooking. We recommend that you use oven
gloves.
▯
You can find recommendations for energy-efficient
cooking in the section entitled
.
Cooking table
The table shows which heat setting is suitable for each
type of food. The cooking time may vary depending on
the type, weight, thickness and quality of the food.
Power level Cooking
time (mins)
Melting
Chocolate, coating
1
- 1.5
-
Butter, honey, gelatine
1
- 2
-
Heating and keeping warm
Stew, e.g. lentil stew
1.5
- 2
-
Milk*
1.5
- 2.5
-
Scalded sausages*
3
- 4
-
Defrosting and heating
Spinach, frozen
3
- 4
15
- 25
Goulash, frozen
3
- 4
35
- 55
Poaching, simmering
Potato dumplings*
4.5
- 5.5
20
- 30
Fish*
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, stewing
Rice (with double the volume of water)
2.5
- 3.5
15
- 30
Rice pudding***
2
- 3
30
- 40
Unpeeled boiled potatoes
4.5
- 5.5
25
- 35
Boiled potatoes
4.5
- 5.5
15
- 30
Pasta*
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
-
* Without a lid
** Turn several times
*** Preheat to heat setting 8–8.5
Summary of Contents for CV 282
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