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Operating Instructions
21
Cooking
The information given in the following tables is for guidance only. The
heat setting necessary for cooking is dependent on the quality of the
pans, and the type and quantity of the food.
Typical Heat Settings
3
When heating up or frying, we recommend heat setting “9“ and then
continue cooking foods at an appropriate lower heat setting.
Switch
Setting
Cooking Process/
Setting
Suitable for
9 Heating Up Heating up large amounts of water, boiling pasta
7-8
Fast
Frying
Frying chips,
browning meat, e.g. goulash,
frying, e.g. potato pancakes
frying pieces of loin, steaks
6-7
Slow
Frying
Frying meat, schnitzels, cordon bleu
cutlets, rissoles, sausages, liver roux,
mild frying of
eggs, omelettes, frying doughnuts
4-5 Boiling
Boiling larger quantities of food,
stews and soups,
steaming potatoes,
boiling meat stock
3-4
Steaming,
Braising
Braising vegetables,
braising meat
cooking rice pudding
2-3 Simmering
Simmering rice and milk dishes
(stir occasionally),
Steaming smaller quantities of potatoes or
vegetables,
warming ready meals
1-2 Melting
Omelette, egg garnish, hollandaise sauce,
keeping dishes warm,
melting butter, chocolate, gelatine
0 Residual heat, off position