Basic operation
en
15
Recommended settings for cooking
This is where you can find an overview about which heat settings are suitable for which food. The cooking time may
vary depending on the type, weight, thickness and quality of the food.
Cooking method
Heat setting
Cooking time in mins
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
Emulsified sauces, e.g. béarnaise
sauce, hollandaise sauce
3-4
8-12
Boiling, steaming, braising
Rice, with double the volume of water 2.5-3.5
15-30
Rice pudding
2
2-3
30-40
Potatoes boiled in their skin
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
-
Braising
Rolled roasting joint
4-5
50-65
Pot roast
4-5
60-100
Goulash
2
3-4
50-60
Braising or frying with a small
amount of oil
1
Escalope, plain or breaded
6-7
6-10
Escalope, frozen
6-7
6-12
Chops, plain or breaded
3
6-7
8-12
Steak, 3 cm thick
7-8
8-12
Poultry breast, 2 cm thick
3
5-6
10-20
Poultry breast, frozen
3
5-6
10-30
Rissoles, 3 cm thick
3
4.5-5.5
20-30
Hamburgers, 2 cm thick
3
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
1
Without lid
2
Preheat to power level 8-8.5
3
Turn frequently.
