COOKING GUIDELINES
The information given in the following table is for guidance only
Heat
Setting
Cooking
Process
Suitable For
Cook Time
Tips/Hints
0
Residual heat, off position
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
Simmering rice and milk-based
dishes
Heating up ready-cooked meals
25-50 mins
Add at least twice as much
liquid as rice, stir milk dish-
es part way through cook-
ing
3-4
Steaming
Braising
Steaming vegetables, fish
Braising meat
20-45 mins
With vegetables add only a
little liquid (a few table-
spoons)
4-5
Boiling
Steaming Potatoes
20-60 mins
Use only a little liquid, e.g.:
max. 1/4 I water for 750g
of potatoes
Cooking larger quantities of food,
stews and soups
60-150 mins.
Up to 3 I liquid plus
ingredients
6-7
Gentle frying
Frying escalope, veal cordon bleu,
cutlets, rissoles, sausages, liver, roux,
eggs, pancakes, doughnuts
as required
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
7