en
Basic operation
10
Changing the power level and switching off the
cooking zone
1.
Select the cooking zone.
2.
Use the rotary knob to change the power level or
set it to 0.
a
The cooking zone's power level is changed or the
cooking zone is switched off.
9.4 Cooking tips
¡
When heating up puree, cream soups or thick
sauces, stir occasionally.
¡
To preheat, set the power level 8-9.
¡
When cooking with the lid on, reduce the power
level as soon as you see steam escaping. The
cooking result is not affected by the steam escap-
ing.
¡
After cooking, place a lid on the cookware until you
serve the dish.
¡
To cook with the pressure cooker, observe the man-
ufacturer's instructions.
¡
Do not cook food for too long, otherwise nutrients
will be lost. The kitchen timer enables you to set the
optimal 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 under
→
Cooking recommendations
The table shows which power level (
) is suitable for
which food. The cooking time (
) may vary de-
pending on the type, weight, thickness and quality of
the food.
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
Whisked sauces, e.g.
Béarnaise sauce, Hollandaise
sauce
3 - 4
8 - 12
Boiling, steaming, braising
1
Without lid
2
Preheat to power level 8 - 8.5
Rice, with double the volume of
water
2.5 - 3.5
15 - 30
Rice pudding
2
2 - 3
30 - 40
Unpeeledboiled pots
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
-
Stewing
Rolled roasting joint
4 - 5
50 - 65
Pot roast
4 - 5
60 - 100
Goulash
2
3 - 4
50 - 60
Braising/frying with a small
amount of fat
1
Escalope, plain or breaded
6 - 7
6 - 10
Escalope, frozen
6 - 7
6 - 12
Chops, plain or breaded
6 - 7
8 - 12
Steak (3 cm thick)
7 - 8
8 - 12
Poultry breast (2 cm thick)
5 - 6
10 - 20
Poultry breast, frozen
5 - 6
10 - 30
Rissoles (3 cm thick)
4.5 - 5.5
20 - 30
Hamburgers (2 cm thick)
6 - 7
10 - 20
Fish and fish fillet, plain
5 - 6
8 - 20
Fish and fish fillet, breaded
6 - 7
8 - 20
Fish, breaded and frozen, e.g.
fish fingers
6 - 7
8 - 15
Prawns and scampi
7 - 8
4 - 10
Sautéing fresh vegetables and
mushrooms
7 - 8
10 - 20
Stir-fry, vegetables, meat cut in
strips Asian-style
7 - 8
15 - 20
Frozen dishes, e.g. stir-fries
6 - 7
6 - 10
Pancakes, cooked one after the
other
6.5 - 7.5
-
Omelette (cooked one after the
other)
3.5 - 4.5
3 - 10
Fried eggs
5 - 6
3 - 6
Deep-frying, 150–200 g per
portion in 1–2 l oil, deep-fat
fried in portions
1
1
Without lid
2
Preheat to power level 8 - 8.5
