10.1 Examples of cooking applications for the hob
Heat set‐
ting
Application
Time
(min)
Hints
1
To keep cooked food warm.
as required
Put a lid on the cookware.
1 - 2
To make Hollandaise sauce, and to melt
butter, chocolate and gelatine.
5 - 25
Mix at intervals.
1 - 2
To solidify fluffy omelettes and baked
eggs.
10 - 40
Cook with a lid on.
2 - 3
To simmer rice and milk-based dishes,
and to heat up ready-cooked meals.
25 - 50
Add a minimum of two times as much
liquid as rice. Stir milk dishes halfway
through.
3 - 4
To steam vegetables, fish and meat.
20 - 45
Add some tablespoons of a liquid.
4 - 5
To steam potatoes.
20 - 60
Use a maximum of 1/4 l water for 750 g
of potatoes.
4 - 5
To cook larger quantities of food, stews
and soups.
60 - 150
Add a maximum of 3 l of a liquid to the
ingredients.
6 - 7
To lightly fry escalopes, veal cordon bleu,
cutlets, rissoles, sausages, liver, eggs,
pancakes and doughnuts, and to cook
roux.
as required
Turn halfway through.
7 - 8
To fry hash browns, loin steaks and
steaks.
5 - 15
Turn halfway through.
9
To boil large quantities of water, to cook pasta, to sear meat (goulash, pot roast) and to deep-fry
chips.
10.2 Cooking recommendations
The temperature and cooking times in the tables are guidelines only. They depend on the recipes and the quality
and quantity of the ingredients used.
Your appliance may bake or roast differently to the appliance you had before. The hints below show recommen‐
ded settings for temperature, cooking time and shelf position for specific types of the food.
If you cannot find the settings for a special recipe, look for the similar one.
10.3 BakingPlus
Use the second shelf position.
Use a baking tray.
CAKES / PASTRIES / BREADS
(ml)
(°C)
(min)
Cookies / Scones / Croissants
100
150 - 180
10 - 20
48
ENGLISH