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Typical heat settings for cooking
The details shown in the following table are guidelines. The heat setting required for cooking
depends on the quality of the pans and on the type and quantity of food.
1)
When cooking without the automatic warm-up function, the warm-up time can be
individually selected.
Heat
setting
Warm-up
time of the
automatic
function
1)
[Min.]
Slow cooking
procedure
Examples for use
Warming up
Frying
Deep-fat frying
Warming up large amounts of liquid
boiling pasta,
browning of meat,
(browning goulash, pot-roast)
4,5
Fast frying Steaks, pieces of loin,
potato fritters,
fried sausages,
pancakes/flat cakes
3,5
2,0
Frying Schnitzel/cutlets,
liver, fish,
rissoles, fried eggs
10,2
Boiling
Boiling up to 1.5 l liquid,
potatoes, vegetables
6,5
4,8
Steaming
Sautéing
Poaching
Steaming and sautéing of
small quantities of vegetables,
cooking rice and
milk-based dishes
1,7
1,0
Melting Melting butter,
dissolving gelatine,
melting chocolate
0,5
Keeping warm
Keeping food warm
When heating up or frying, we recommend using the warm-up setting „ “ and
then continue cooking foods that require longer cooking times at a suitable lower
heat setting.