Settings
Cooking process
Settings
Melting butter, chocolate etc.
Dissolving gelatine
Preparing yoghurt
1 - 2
Thickening sauces containing egg yolk and butter
Warming small quantities of food/liquid
Keeping warm food which sticks easily
Cooking rice
1 - 3
Warming liquid and semi-solid foods
Thickening sauces, e.g. Hollandaise
Making porridge
Preparing omelettes, lightly fried eggs
Steaming fruit
3 - 5
Defrosting deep frozen food
Steaming vegetables, fish
Cooking dumplings, potatoes, pulses
Cooking broths, pulse soups
4 - 6
Bringing to the boil and continued cooking of large
quantities of food
7
Gentle braising (without overheating the fat) of meat, fish,
vegetables, fried eggs etc.
8 - 9
Frying pancakes etc.
9 - 11
Boiling large quantities of water
Bringing food to the boil
11 - 12
Symbol for switching on the outer zone of a
double/extended cooking zone
n
These settings, which are for approx. 4 servings, should only be taken as a guide.
With deep pans, large quantities or when cooking without the lid on, a higher
setting is needed. With smaller quantities select a lower setting.
Operation
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Summary of Contents for CS 1112
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