Settings
22
Setting range
Melting butter, chocolate, etc.
Dissolving gelatine
Making yoghurt
1-2
Thickening sauces containing egg yolk and butter
Warming small quantities of liquid
Keeping food warm that sticks easily
Cooking rice
1-3
Warming liquid and semi-solid food
Thickening custard and sauces, e.g. hollandaise
Making porridge
Cooking omelettes, lightly fried eggs
Steaming fruit
3–5
Defrosting deep frozen food
Steaming vegetables, fish
Cooking dumplings, pulses
Cooking broths, pulse soups
4–6
Bringing to the boil and continued cooking of large quantities of
food
7
Gentle braising (without overheating the fat) of fish, meat, saus-
ages, fried eggs, etc.
8–9
Frying pancakes, potato fritters etc.
9–11
Boiling large quantities of water
Bringing to the boil
11–12
These settings should only be taken as a guide. They envisage approx. 4 servings. With
deep pans, larger quantities or when cooking without a lid, a higher setting is required. For
smaller quantities, select a lower setting.
