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Cooking chart
3 This chart is intended as a guide only. It may be nec-
essary to increase or decrease the temperature to
suit your individual requirements. Only experience
will enable you to determine the correct setting for
your personal requirements.
The power function is suitable for heating large quantities of liquid.
Heat set-
ting
Cooking
process
suitable for Cook time Tips/Hints
0 Off position
1
Keeping food
warm
Keeping cooked foods warm as required Cover
1-2
Melting
Hollandaise sauce,
melting butter, chocolate, gelatine
5-25 mins. Stir occasionally
Solidifying Fluffy omelettes, baked eggs 10-40 mins. Cook with lid on
2-3 Simmering
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
3-4
Steaming
Braising
Steaming vegetables, fish
Braising meat
20-45 mins.
With vegetables add only a little
liquid (a few tablespoons)
4-5 Boiling
Steaming potatoes 20-60 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
60-150 mins. Up to 3 l liquid plus ingredients
6-7
Gentle
frying
Frying escalope, veal cordon bleu, cut-
lets, rissoles, sausages, liver, roux, eggs,
pancakes, doughnuts
as required Turn halfway through cooking
7-8
Heavy
frying
Hash browns, loin steaks, steaks, Flädle
(pancakes for garnishing soup)
5-15 mins.
per pan
Turn halfway through cooking
9
Boiling
Searing Deep
frying
Boiling large quantities of water, cooking pasta, searing meat (goulash, pot roast), deep frying
chips