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Chef's recommendations
Recommendations
▯
When heating up puree, cream soups, and thick
sauces, stir occasionally.
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Set heat setting 10 to 12 for preheating.
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When cooking with the lid on, reduce the heat as soon
as you see steam escaping. The cooking result is not
affected by the steam escaping.
▯
After cooking, keep the lid on the cookware until you
serve the food.
▯
To cook with the pressure cooker, observe the
manufacturer's instructions.
▯
Do not cook food for too long, otherwise the nutrients
will be lost. The short-term timer can be used to set
the optimum cooking time.
▯
For a healthier result, ensure that the oil does not
smoke.
▯
To brown food, fry it in small batches.
▯
Cookware may reach high temperatures while the food
is cooking. Use oven mitts.
▯
You can find recommendations for energy-efficient
cooking in section
Cooking table
The table shows which heat setting is suitable for each
type of food. The cooking time may vary depending on the
type, weight, thickness and quality of the food.
Heat setting
Cooking methods
Examples
11 - 12
Boiling
Water
Searing
Meat
Heating
Fat/oil, liquids
Bringing to a boil
Soups, sauces
Blanching
Vegetables
7 - 10
Frying
Meat, potatoes
6 - 8
Frying
Fish
8 - 9
Baking
Flour-based and/or egg-based dishes, e.g., pan-
cakes
Simmering in an uncovered dish
Dough-based foods, liquids
7 - 8
Browning
Flour, onions
Roasting
Almonds, breadcrumbs
Rendering
Bacon
Reducing
Stocks, sauces
6 - 7
Poaching in an uncovered dish
Dumplings, soup pasta, soup vegetables, soup
meat, poached eggs
5 - 6
Poaching in an uncovered dish
Boiled sausages
6 - 7
Steaming
Vegetables, potatoes, fish
Steaming
Vegetables, fruit, fish
Braising
Roulade, roasts, vegetables
3 - 4
Braising
Goulash
4 - 5
Cooking with the lid on
Soups, sauces
3 - 4
Defrosting
Frozen foods
Soaking
Rice, legumes, vegetables
Thickening
Egg-based dishes, e.g., omelette
1 - 2
Heating/keeping warm
Soup, vegetables in sauce
1
Heating/keeping warm
Stew
Melting
Butter, chocolate
