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Cooking process Settings*
Keeping warm (
Melting butter
Dissolving gelatine
1-2
Making milk puddings 2
Warming small quantities of liquid
Cooking rice
Defrosting frozen vegetables
Cooking pulses
3
Warming liquid and semi-solid foods
Making omelettes and lightly frying eggs
Steaming fruit
Cooking dumplings
4
Steaming vegetables, fish
Defrosting and reheating frozen food
5
Bringing large quantities of food to the boil, e.g. casseroles
Thickening custard and sauces, e.g. hollandaise
Gently frying eggs (without overheating the fat)
6
Gentle braising (without overheating the fat) of meat, fish,
vegetables
Frying pancakes etc.
7
Cooking stew 8
Boiling large quantities of water
Bringing to the boil
9
* These settings are a guide only.
Induction power will vary depending on the size and material of the pan base.
For this reason it is possible that the settings will need to be adjusted slightly to
suit your pans. As you use the hob, you will get to know which settings suit your
pans best.
Operation
28