Filter
Top Products
9
Examples of cooking applications
The information given in the following table is for
guidance only.
Heat
setting
Cooking-
process
suitable for Cooktime Tips/Hints
0 Residual heat setting, Off position
1
Keeping
food warm
Keeping cooked foods warm as required Cover
Melting
Hollandaise sauce,
melting butter, chocolate, gelatine
5-25 mins. Stir occasionally
Solidifying Fluffy omelettes, baked eggs 10-40 mins. Cook with lid on
2
Simmering
on low heat
Simmering rice and milk-based
dishes
Heating up ready-cooked meals
25-50 mins. Add at least twice as much
liquid as rice, stir milk dishes
part way through cooking
3
Steaming
Braising
Steaming vegetables, fish
Braising meat
20-45 mins. With vegetables add only a lit-
tle liquid (a few tablespoons)
Boiling
Steaming potatoes 20-60 mins. Use only a little liquid, e. g.:
max.
¼ l water for
750 g potatoes
Cooking larger quantities of food,
stews and soups
60-150 mins. Up to 3 l liquid plus ingredi-
ents
4
Gentle
frying
Frying escalopes, veal cordon
bleu, cutlets, rissoles, sausages,
liver, roux, eggs, pancakes,
doughnuts
Steady frying Turn halfway through cooking
5
Heavy
frying
Hash browns, loin steaks, steaks,
Flädle (pancakes for garnishing
soup)
5-15 mins. per
pan
Turn halfway through cooking
6
Boiling
Searing
Deep frying
Boiling large quantities of water, cooking pasta
searing meat (goulash, pot roast)
Deep frying chips