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Operating Instructions
27
Typical Heat Settings
The information given in the following table is for guidance. The heat
setting required for cooking depends on the quality of the pans and on
the type and quantity of food.
3
When heating up or frying, we recommend using the warm up setting
“9” and then continue cooking foods that require longer cooking times
at an appropriate lower heat setting.
Heat
Setting
Automatic
Warm Up
Time
1
(Min.)
1) When cooking without the automatic warm up function, the warm up time can
be selected as required.
Cooking
Process
Examples of Usage
9
Warming up
Frying
Deep-fat
frying
Warming up large amounts of liquid,
boiling pasta,
browning meat,
(browning goulash, pot-roast)
8 4.5
Fast frying
Steaks, pieces of loin,
potato fritters,
fried sausages,
pancakes, doughnuts
7 3.5
6 2.5 Frying
Schnitzel/cutlets,
liver, fish,
rissoles, fried eggs
5 8.5
Boiling
Boiling up to 1.5 l liquid,
potatoes, vegetables
4 6.5
3 4.8
Steaming
Sautéing
Poaching
Steaming and sautéing small quantities
of vegetables,
cooking rice and
milk-based dishes
2 3.0
1 1.0 Melting
Melting butter,
dissolving gelatine,
melting chocolate