Settings
Cooking process
Settings*
standard
factory settings
(9 settings)
extended
settings**
(17 settings)
Melting butter, chocolate etc.
Dissolving gelatine
Preparing yoghurt
1 - 2
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
1 - 3.
Warming liquid and semi-solid foods
Thickening sauces, e.g. Hollandaise
Making porridge
Preparing omelettes, lightly fried eggs
Steaming fruit
2 - 4
2 - 4.
Defrosting deep frozen food
Steaming vegetables, fish
Cooking dumplings, potatoes, pulses
Cooking broths, pulse soups
3 - 5
3 - 5.
Bringing to the boil and continued cooking of large quantities
of food
5
5.
Gentle braising (without overheating the fat) of meat, fish,
vegetables, fried eggs etc.
6 - 7
6 - 7.
Frying pancakes etc.
7 - 8
7 - 8.
Boiling large quantities of water
Bringing to the boil
8 - 9
8. - 9
* These settings and figures, which envisage approx. 4 helpings, should only be taken as a guide.
With deep pans, larger quantities or when cooking without a lid, a higher setting is required. For
smaller quantities, select a lower setting.
** If you wish to fine-tune a setting, you can extend the power setting range (see "Programming").
The intermediate setting will be represented by an illuminated dot next to the number.
Use
25
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