Settings
The range of settings is the same for all cooking zones:
Cooking process
Settings
Melting butter, chocolate etc.
Dissolving gelatine
Preparing yoghurt
1 - 2
Thickening sauces containing egg yolk and butter
Warming small quantities of food / liquid
Keeping warm food which sticks easily
Cooking rice
1 - 3
Warming liquid and half-set foods
Thickening sauces, e.g. Hollandaise
Cooking rice puddings
Preparing omelettes, lightly fried eggs
Steaming fruit
2 - 4
Defrosting deep frozen food
Steaming vegetables, fish
Cooking dumplings, potatoes, soups
Cooking broths, pulse soups
3 - 5
Bringing to the boil and continued cooking of large quan-
tities of food
5 - 6
Gentle braising (without overheating the fat) of meat, fish,
sausages, fried eggs etc.
7
Frying pancakes etc.
7 - 8
Boiling large quantities of water
Bringing to the boil
9
These figures, which envisage approx. 4 helpings, should only be taken as a
guide. With deep pans, large quantities or without the lid on, a higher setting is
needed. With smaller quantities select a lower setting.
Use
18
