Basic operation
en
15
¡
Do not cook food for too long, otherwise nutrients
will be lost. The short-term timer enables you to set
the optimum cooking time.
¡
Ensure that the oil does not smoke.
¡
To brown the food, fry it in small portions, one after
the other.
¡
Some items of cookware may reach high temperat-
ures while the food is cooking. You should therefore
use oven gloves.
¡
You can find recommendations for energy-efficient
cooking in
→
Recommended settings for cooking
This is where you can find an overview about which heat settings are suitable for which food. The cooking time may
vary depending on the type, weight, thickness and quality of the food.
Cooking method
Heat setting
Cooking time in 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
1.5-2.5
-
Boiled sausages
1
3-4
-
Defrosting and heating
Spinach, frozen
3-4
15-25
Goulash, frozen
3-4
35-55
Poaching, simmering
Potato dumplings
1
4.5-5.5
20-30
Fish
1
4-5
10-15
White sauces, e.g. Béchamel sauce
1-2
3-6
Emulsified sauces, e.g. béarnaise
sauce, hollandaise sauce
3-4
8-12
Boiling, steaming, braising
Rice, with double the volume of water 2.5-3.5
15-30
Rice pudding
2
2-3
30-40
Potatoes boiled in their skin
4.5-5.5
25-35
Boiled potatoes
4.5-5.5
15-30
Pasta
1
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
-
Braising
Rolled roasting joint
4-5
50-65
Pot roast
4-5
60-100
Goulash
2
3-4
50-60
Braising or frying with a small
amount of oil
1
Escalope, plain or breaded
6-7
6-10
Escalope, frozen
6-7
6-12
Chops, plain or breaded
3
6-7
8-12
Steak, 3 cm thick
7-8
8-12
Poultry breast, 2 cm thick
3
5-6
10-20
1
Without lid
2
Preheat to power level 8-8.5
3
Turn frequently.
