9
Examples of cooking applications
The information given in the following table is for guidance only.
Heat
setting
Cooking
process
suitable for
Cook time
Tips/Hints
0
Residual heat setting, 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
Simmering rice and milk-based
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 vegetables, fish
Braising meat
20-45 mins.
With vegetables add only a lit-
tle liquid (a few tablespoons)
4-5
Boiling
Steaming potatoes
20-60 mins.
Use only a little liquid, e. g.:
max.
¼
l water for 750 g of
potatoes
Cooking larger quantities of food,
stews and soups
60-150 mins.
Up to 3 l liquid plus ingredi-
ents
6-7
Gentle
frying
Frying escalope, veal cordon
bleu, cutlets, rissoles, sausages,
liver, roux, eggs, pancakes,
doughnuts
as required
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
