Examples of cooking applications
The information given in the following table is
for guidance only.
Heat setting
Cooking proc-
ess
Suitable for
Cooking time
Tips/Hints
0
Off position
1
Keeping food
warm
Keeping cooked
foods warm
as required
Cover
1 - 2
Melting
Hollandaise
sauce, melting
butter, chocolate,
gelatine
5-25 mins.
Stir occasionally
Solidifying
Fluffy omelettes,
baked eggs
10-40 mins.
Cook with lid on
2-3
Simmering on low
heat
Simmering rice
and milkbased
dishes Heating up
ready-cooked
meals
25-50 mins.
Add at least twice
as much liquid as
rice, stir milk
dishes part way
through cooking
3-4
Steaming Braising
Steaming vegeta-
bles, fish braising
meat
20-45 mins.
With vegetables
add only a little
liquid (a few table-
spoons)
4-5
Boiling
Steaming pota-
toes
20-60 mins.
Use only a little
liquid, e. g.: max.
¼ l water for 750
g potatoes
Cooking larger
quantities of food,
stews and soups
60-150 mins.
Up to 3 l liquid
plus ingredients
6-7
Gentle Frying
Frying escalopes,
veal cordon bleu,
cutlets, rissoles,
sausages, liver,
roux, eggs, pan-
cakes, doughnuts
Steady frying
Turn halfway
through cooking
7-8
Heavy Frying
Hash browns, loin
steaks, steaks,
Flädle (pancakes
for garnishing
soup)
5-15 mins. per pan
Turn halfway
through cooking
9
Boiling Searing
Deep frying
Boiling large quantities of water, cooking pasta, searing meat
(goulash, pot roast), deep frying chips
Cleaning and Care
Warning!
Risk of burns from residual
heat.
Warning!
Sharp objects and abrasive
cleaning materials will damage the
appliance. Clean with water and
washing up liquid.
Warning!
Residues from cleaning
agents will damage the appliance.
Remove residues with water and
washing up liquid.
progress
13
