15
Table of settings and tips
en-us
Table of settings and tips
Table of settings and tips
Tips for cooking and roasting
The values in the settings table serve as mere guidelines,
since more or less heat may be required, depending on
the type and condition of the foods, as well as the size
and fullness of the pot.
The high output causes grease and oil to heat up quickly.
Don't leave food unattended while frying; grease can
catch fire and burn the food.
The rear cooking zone should be used to prepare foods
requiring longer cooking times.
For parboiling, frying and deep-frying large portions, you
should use the high-output burner.
Notes regarding cookware
Notes regarding cookware
The following information and tips have been provided to
help you save energy and avoid damaging your cookware.
Appropriate cooking vessels
Pans with a diameter of less than 3½" (90 mm) or more than
11" (280 mm) should not be used.
If you do use larger pans,
these should not protrude beyond the edges of the
appliance.
Information for use
Heat set-
ting
Cooking method
Examples
12
Heating
Water, clear soups
Blanching
Vegetables
10 - 12
Searing
Meat, wok dishes/
pan-fried dishes
Frying at high
temperatures
Meat, potatoes
7 - 10
Simmering with
the lid open
Liquids, dough-based
foods
6 - 8
Baking
Flour-based food
Frying at medium
temperatures
Poultry, fish
4 - 6
Frying at low
temperatures
Fried sausages,
onions, egg dishes
Heating
Vegetables, soups,
stews
Deep-fat frying
Fries, dough-based
confectionery
Poaching with the
lid open
Dumplings,
boiled sausages
3 - 4
Defrost
Frozen food
Braising
Roulades, roasts
Stewing
Vegetables
2 - 4
Simmering with
the lid on
Soups, vegetables
Simmer
setting – up
to 3
Sources
Rice, rice pudding,
cereals
Simmer
setting
Melting, keeping
warm
Chocolate, butter
Burner
Recommended
pan base
diameter
Minimum pan
base diameter
Standard-output
burner
8 - 9½"
(200 - 240 mm)
3½" (90 mm)
High-output
burner
9½ - 11"
(240 - 280 mm)
3½" (90 mm)
Use cooking vessels of
appropriate size for the
particular burner.
Don't use small cooking
vessels on large burners.
The flame shouldn't come
in contact with the sides of
the cooking vessel.
Don't use any deformed
cooking vessels that don't
stand solidly on the
cooktop. The vessels could
tip over.
Only use cooking vessels
with flat and thick bottoms.
Don't cook without a lid or
if the lid is not on all the
way. The majority of the
heat is lost.
Place the cooking vessel in
the center of the burner,
otherwise it may tip over.
Don't place large pots on
the burners near the stove
controls. They could
overheat and become
damaged.
