Settings
Cooking process
Settings*
standard
factory settings
(12 settings)
extended
settings**
(23 settings)
Melting butter, chocolate etc.
Dissolving gelatine
Preparing yoghurt
1 - 2
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
1 - 3.
Warming liquid and semi-solid foods
Thickening sauces, e.g. Hollandaise
Making porridge
Preparing omelettes, lightly fried eggs
Steaming fruit
3 - 5
3 - 5.
Defrosting deep frozen food
Steaming vegetables, fish
Cooking dumplings, potatoes, pulses
Cooking broths, pulse soups
4 - 6
3 - 5.
Bringing to the boil and continued cooking of large quantities
of food
7
7.
Gentle braising (without overheating the fat) of meat, fish,
vegetables, fried eggs etc.
8 - 9
8 - 9.
Frying pancakes etc.
9 - 11
9 - 11.
Boiling large quantities of water
Bringing to the boil
11 - 12
11. - 12
* These settings, which envisage approx. 4 helpings, should only be taken as a guide. With deep
pans, larger quantities or when cooking without a lid, a higher setting is required. For smaller
quantities, select a lower setting.
** If you wish to fine-tune a setting, you can extend the power setting range (see "Programming").
The intermediate setting will be represented by an illuminated dot next to the number.
Operation
19
