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19Tips on cooking and frying
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 Cook time Tips/Hints
0 Off position
V
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 Simmering
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 of potatoes
Cooking larger quantities of
food, stews and soups
60150 mins.
Up to 3 l liquid plus in
gredients
67
Gentle
frying
Frying escalope, veal cordon
bleu, cutlets, rissoles, sausag
es, liver, roux, eggs, pancakes,
doughnuts
as required
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 fry
ing
Boiling large quantities of water, cooking pasta, searing meat (goulash,
pot roast), deep frying chips