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5
COOKING METHODS
Important:
Be sure to remove the heat-retaining base
before cooking
Caution:
When using gas, the flames must be restricted
to the bottom of the pan
Soft Cooking
Thanks to the double wall of your DUROTHERM, for many dishes you can put it on the
heat-retaining base a third of the way through the cooking time. Then the food goes
on simmering until cooking is completed – with up to 60% energy savings (please also
refer to the DUROTHERM Cooking Times, Art.40533).
Steaming
With the lid on, steam on a good medium heat with or without fat, oil or butter. As soon
as the food is slightly coloured, turn down to the lowest heat.
Roasting without fat (ideal for meat, but not suitable for Rösti
[Swiss hashed potatoes])
Heat the empty DUROTHERM on gas/induction hobs approx. 1 minute, on electric/
glass ceramic hobs approx. 3 minutes. Do a sizzle test: the correct roasting tempera-
ture has only been reached when water drops you put in the pan “dance” around the
bottom. If they simply evaporate, the pan is not hot enough yet. Add the food to be
roasted (without fat: lean meat just has to be rubbed lightly with oil), and roast without
putting the lid on. Turn the food over as soon as it no longer adheres to the bottom of
the pan. Do not season or add salt until roasting is finished.
Roasting
Heat the empty DUROTHERM on gas/induction hobs approx. 1 minute, on electric/
glass ceramic hobs approx. 3 minutes. Do a sizzle test (see Roasting without fat). Set
the heat to medium. Add fat, oil or butter. Add the food to be roasted and brown it all
over.
Cooking in a waterbath/bain-marie
For delicate cremes and sauces the special waterbath insert is recommended (see
DUROTHERM accessories on pages 58–59).
ENGLISH
