Imp
ort
Ap
plia
nce
s.c
om
THE EASIEST WAY TO SELF-IMPORT APPLIANCES DIRECT FROM EUROPE.
en
Operating the appliance
8
Switching off the hotplate
Select the hotplate. Set the control panel to 0. After
about 10 seconds, the residual heat indicator appears.
Note:
The last selected hotplate remains activated. You
can set the hotplate without selecting it again.
Table of cooking times
The following table provides some examples.
Cooking times and heat settings may vary depending
on the type of food, its weight and quality. Deviations
are therefore possible.
For bringing liquids to the boil, use heat setting 9.
Stir thick liquids occasionally.
Food that needs to be seared quickly or food which
loses a lot of liquid during initial frying is best seared in
several small portions.
Tips for energy-saving cooking can be found in the
Environmental protection section.
Ongoing
cooking set-
ting
Ongoing cook-
ing time in
minutes
Melting
Chocolate coating
1-1.5
-
Butter, honey, gelatine
1-2
-
Heating and keeping warm
Stew (e.g. lentil stew)
1-2
-
Milk**
1.5-2.5
-
Heating sausages in water**
3-4
-
Defrosting and heating
Frozen spinach
2.5-3.5
10-20 min
Frozen goulash
2.5-3.5
20-30 min
Poaching, simmering
Dumplings
4.5-5.5*
20-30 min
Fish
4-5*
10-15 min
White sauces, e.g. béchamel
sauce
1-2
3-6 min
Whisked sauces, e.g. sauce Béar-
naise, hollandaise
3-4
8-12 min
Boiling, steaming, braising
Rice (with double the quantity of
water)
2-3
15-30 min
Rice pudding
1.5-2.5
35-45 min
Unpeeled boiled potatoes
4-5
25-30 min
Boiled potatoes
4-5
15-25 min
Pasta, noodles
6-7*
6-10 min
Stew, soups
3.5-4.5
15-60 min
* Ongoing cooking without a lid
** Without lid
*** Turn frequently
Vegetables
2.5-3.5
10-20 min
Frozen vegetables
3.5-4.5
10-20 min
Cooking in a pressure cooker
4-5
-
Braising
Roulades
4-5
50-60 min
Pot roast
4-5
60-100 min
Goulash
2.5-3.5
50-60 min
Frying with little oil**
Escalope, plain or breaded
6-7
6-10 min
Escalope, frozen
6-7
8-12 min
Chop, plain or breaded***
6-7
8-12 min
Steak (3 cm thick)
7-8
8-12 min
Hamburger, rissoles (3 cm
thick)***
4.5-5.5
30-40 min
Poultry breast (2 cm thick)***
5-6
10-20 min
Poultry breast, frozen***
5-6
10-30 min
Fish and fish fillet, plain
5-6
8-20 min
Fish and fish fillet, breaded
6-7
8-20 min
Fish and fish fillet, breaded and
frozen, e.g. fish fingers
6-7
8-12 min
Scampi and prawns
7-8
4-10 min
Sautéing vegetables, fresh mush-
rooms
7-8
10-20 min
Vegetables, meat in Asian-style
strips
7.5-8.5
15-20 min
Stir fry, frozen
6-7
6-10 min
Pancakes
6-7
consecutively
Omelette
3.5-4.5
consecutively
Fried eggs
5-6
3-6 min
Deep-fat frying (150-200 g per
portion continuously in 1-2 li-
tres oil**)
Frozen products, e.g. chips,
chicken nuggets
8-9
-
Croquettes, frozen
7-8
-
Meat, e.g. chicken portions
6-7
-
Fish, breaded or battered
5-6
-
Vegetables, mushrooms, breaded
or battered, tempura
5-6
-
Small baked items, e.g. ring
doughnuts/jam-filled doughnuts,
fruit in batter
4-5
-
Ongoing
cooking set-
ting
Ongoing cook-
ing time in
minutes
* Ongoing cooking without a lid
** Without lid
*** Turn frequently
