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25Uses, Tables and Tips
3 We recommend when boiling or searing foods using the highest heat setting at
first and then letting foods requiring a longer cooking time finish cooking on
the desired heat setting.
1 Overheated fats and oils can ignite quickly. If you are cooking foods in fat or oil
(e.g. chips), remain nearby.
Heat
setting
Cooking
process
suitable for
Cooking
time
Tips/Hints
0 Residual heat, Off position
1
Keeping
food warm
Keeping cooked foods warm as required Cover
12
Melting
Hollandaise sauce,
melting butter, chocolate,
gelatine
525 mins. Stir occasionally
Solidifying Fluffy omelettes, baked eggs 1040 mins. Cook with lid on
23
Simmer
ing on low
heat
Simmering rice and milk
based dishes
Heating up readycooked
meals
2550 mins.
Add at least twice as
much liquid as rice, stir
milk dishes part way
through cooking
34
Steaming
Braising
Steaming vegetables, fish
braising meat
2045 mins.
With vegetables add only
a little liquid (a few table
spoons)
45 Boiling
Steaming potatoes 2060 mins.
Use only a little liquid, e.
g.: max.
¼ l water for
750 g potatoes
Cooking larger quantities of
food, stews and soups
60150 mins.
Up to 3 l liquid plus in
gredients
67
Gentle
Frying
Frying escalopes, veal cor
don bleu, cutlets, rissoles,
sausages, liver, roux, eggs,
pancakes, doughnuts
Steady frying
Turn halfway through
cooking
78
Heavy
Frying
Hash browns, loin steaks,
steaks, Flädle (pancakes for
garnishing soup)
515 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