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37Tips on Cooking and Frying
Tips on energy saving
2 Place cookware on the cooking zone before it is switched on.
2 If possible, always place a lid on the cookware.
Examples of cooking applications
The information given in the following table is for guidance only.
The power function is suitable for heating large quantities of liquid.
Heat
setting
Cooking-
process
suitable for
Cooking
time
Tips/Hints
0 Off position
1
Keeping
food warm
Keeping cooked foods warm as required Cover
1-3
Melting
Hollandaise sauce,
melting butter, chocolate,
gelatine
5-25 mins. Stir occasionally
Solidifying Fluffy omelettes, baked eggs 10-40 mins. Cook with lid on
3-5
Simmer-
ing on low
heat
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 dishes part way
through cooking
5-7
Steaming
Braising
Steaming vegetables, fish
braising meat
20-45 mins.
With vegetables add only
a little liquid (a few table-
spoons)
7-9 Boiling
Steaming potatoes 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 in-
gredients
9-12
Gentle
Frying
Frying escalopes, veal cor-
don bleu, cutlets, rissoles,
sausages, liver, roux, eggs,
pancakes, doughnuts
Steady frying
Turn halfway through
cooking
12-13
Heavy
Frying
Hash browns, loin steaks,
steaks, Flädle (pancakes for
garnishing soup)
5-15 mins.
per pan
Turn halfway through
cooking
14
Boiling
Searing
Deep
frying
Boiling large quantities of water, cooking pasta, searing meat (goulash,
pot roast), deep frying chips