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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 half-set foods
Thickenings of sauces, e.g. Hollandaise
Cooking rice puddings
Preparing omelettes, lightly fried eggs
Steaming fruit
3 - 5
Defrosting deep frozen food
Steaming vegetables, fish
Cooking dumplings, potatoes, soups
Cooking broths, pulse soups
4 - 6
Bringing to the boil and continued cooking of large
quantities of food
7
Gentle braising (without overheating the fat) of meat, fish,
vegetables, fried eggs etc.
8 - 9
Frying pancakes etc.
9 - 11
Boiling large quantities of water
Bringing to the boil
11 - 12
These figures, which envisage approx. 4 helpings, should only be taken as a
guide. With deep pans, large quantities or without the lid on, a higher setting is
needed. With smaller quantities select a lower setting.
Use
17