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Cooking process Settings*
Melting butter, chocolate etc.
Dissolving gelatine
Preparing yoghurt
1-2
Thickening sauces containing egg yolk and butter
Warming small quantities of food/liquid
Keeping warm food which sticks easily
Cooking rice
1-3
Warming liquid and semi-solid foods
Thickening sauces, e.g. Hollandaise
Making porridge
Preparing omelettes, lightly fried eggs
Steaming fruit
2-4
Defrosting deep frozen food
Steaming vegetables, fish
Cooking dumplings, potatoes, pulses
Cooking broths, pulse soups
3-5
Bringing to the boil and continued cooking of large
quantities of food
5
Gentle braising (without overheating the fat) of meat, fish,
vegetables, fried eggs etc.
6-7
Frying pancakes etc. 7 - 8
Boiling large quantities of water
Bringing to the boil
8-9
* These settings, which envisage approx. 4 helpings, should only be taken as a
guide.With deep pans, large quantities or when cooking without the lid on, a
higher setting is needed. For smaller quantities, select a lower setting.
Operation
19