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He
at
set
tin
g
Use to: Time Hints Nominal
power con-
sumption
1
Keep warm the food
you cooked
as required Put a lid on a cook-
ware
3 %
1 -
3
Hollandaise sauce,
melt: butter, chocolate,
gelatine
5 - 25 min Mix from time to time 3 – 8 %
1 -
3
Solidify: fluffy omelettes,
baked eggs
10 - 40 min Cook with a lid on 3 – 8 %
3 -
5
Simmer rice and milk-
based dishes, heating
up ready-cooked meals
25 - 50 min Add the minimum
twice as much liquid
as rice, mix milk
dishes part procedure
through
8 – 13 %
5 -
7
Steam vegetables, fish,
meat
20 - 45 min Add some table-
spoons of liquid
13 – 18 %
7 -
9
Steam potatoes 20 - 60 min Use max. ¼ l water for
750 g of potatoes
18 – 25 %
7 -
9
Cook larger quantities
of food, stews and
soups
60 - 150
min
Up to 3 l liquid plus in-
gredients
18 – 25 %
9 -
12
Gentle fry: escalope,
veal cordon bleu, cut-
lets, rissoles, sausages,
liver, roux, eggs, pan-
cakes, doughnuts
as necessa-
ry
Turn halfway through 25 – 45 %
12
-
13
Heavy fry, hash browns,
loin steaks, steaks
5 - 15 min Turn halfway through 45 – 64 %
14 Boil water, cook pasta, sear meat (goulash, pot roast), deep-fry
chips
100 %
Boil large quantities of water. Power management is activated.
The Power function is best to heat up large
quantities of water.
Information on acrylamides
Important! According to the newest
scientific knowledge, if you brown food
(specially the one which contains starch),
acrylamides can pose a health risk. Thus,
we recommend that you cook at the lowest
temperatures and do not brown food too
much.
ENGLISH 11