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Reference values for your cooking
The figures in the following table are benchmark figures. The switch setting
required for a certain cooking method depends on the quality of the pans
and the type and amount of food.
Switch
setting
Automatic
warm up
function*)
(min.)
Cooking
method
Examples for use
9
Warming
Sautéing
Frying
Warming large amounts of liquid,
boiling noodles,
searing meat,
(browning goulash, braising meat)
8 4.5
Intensive
Steak, sirloin,
hash browns
,
7 3.5
Intensive
frying
hash
browns
,
sausages,
pancakes/griddle cakes
6 2.0 Frying
Schnitzel/chops,
liver, fish,
rissoles, fried eggs
5
10.2
Boiling
Cookin
g
u
p
to 1.5 l li
q
uid
,
4 6.5
Boiling
Cooking
up
to
1
.
5
l
liquid
,
potatoes, vegetables
3 4.8
Steaming
Ste ing
Steaming and stewing of
small amounts of ve
g
etables
,
2 1.7
Stewing
Boiling
small
amounts
of
vegetables
,
boiling rice and
milk dishes
1 1.0 Melting
Melting butter,
dissolving gelatine,
melting chocolate
u 0.5
Keeping
warm
Keeping meals warm
*) When cooking without the automatic function the warm up period can be indivi−
dually selected.
When warming or sautéing food we recommend that you set the appliance
to warm up setting 9" and then, for food which requires a longer cooking
time, switch to the appropriate follow on cooking setting to finish cooking
the food.