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Examples of cooking applications
The information given in the following table is
for guidance only.
Heat setting Cooking proc-
ess
Suitable for Cooking time Tips/Hints
0 Off position
1 Keeping food
warm Keeping cooked
foods warm as required Cover
1 - 2 Melting Hollandaise
sauce, melting
butter, chocolate,
gelatine 5-25 mins. Stir occasionally
Solidifying Fluffy omelettes,
baked eggs 10-40 mins. Cook with lid on
2-3 Simmering on low
heat Simmering rice
and milkbased
dishes Heating up
ready-cooked
meals 25-50 mins. Add at least twice
as much liquid as
rice, stir milk
dishes part way
through cooking
3-4 Steaming Braising Steaming vegeta-
bles, fish braising
meat 20-45 mins. With vegetables
add only a little
liquid (a few table-
spoons)
4-5 Boiling Steaming pota-
toes 20-60 mins. Use only a little
liquid, e. g.: max.
¼ l water for 750
g potatoes
Cooking larger
quantities of food,
stews and soups 60-150 mins. Up to 3 l liquid
plus ingredients
6-7 Gentle Frying Frying escalopes,
veal cordon bleu,
cutlets, rissoles,
sausages, liver,
roux, eggs, pan-
cakes, doughnuts Steady frying Turn halfway
through cooking
7-8 Heavy Frying Hash browns, loin
steaks, steaks,
Flädle (pancakes
for garnishing
soup) 5-15 mins. per pan Turn halfway
through cooking
9 Boiling Searing
Deep frying Boiling large quantities of water, cooking pasta, searing meat
(goulash, pot roast), deep frying chips
Cleaning and Care
Warning! Risk of burns from residual
heat.
Warning! Sharp objects and abrasive
cleaning materials will damage the
appliance. Clean with water and
washing up liquid.
Warning! Residues from cleaning
agents will damage the appliance.
Remove residues with water and
washing up liquid.
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