Settings
Cooking process
Settings*
Keeping food warm
(
Melting butter
Dissolving gelatine
1 - 2
Making porridge
2
Warming small quantities of liquid
Cooking rice
Defrosting frozen vegetables
Cooking broths, pulse soups
3
Warming liquid and semi-solid foods
Preparing omelettes, lightly fried eggs
Steaming fruits
Cooking dumplings
4
Steaming vegetables, fish
Defrosting and heating frozen food
5
Bringing large quantities of food to the boil
Thickening sauces, e.g. Hollandaise
Gentle braising (without overheating the fat) of fried eggs
6
Gentle braising (without overheating the fat) of meat, fish
etc.
Frying pancakes etc.
7
Searing stews
8
Boiling large quantities of water
Bringing to the boil
9
* This information should only be taken as a guide.
The wattage may vary depending on the size and material of the pans used. It
is therefore possible that the power settings are slightly different for your pans.
You can establish the best settings for your cooking containers through
practice.
Operation
18
