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Cooking process Settings*
Melting butter
Dissolving gelatine
1-2
Warming small quantities of food/liquid
Keeping warm food which sticks easily
Cooking rice
Defrosting frozen vegetables
3
Warming liquid and semi-solid foods
Thickening sauces, e.g. Hollandaise
Making porridge
Preparing omelettes, lightly fried eggs
Steaming fruit
4
Defrosting deep frozen food
Steaming vegetables, fish
Cooking broths, pulse soups
5
Bringing large quantities of food to the boil
Cooking dumplings
6
Gentle braising (without overheating the fat) of meat, fish,
vegetables, fried eggs
7
Frying pancakes etc. 8
Boiling large quantities of water
Bringing to the boil
9
* These settings, which envisage approx. 4 servings, should only be taken as a
guide. With deep pans, large quantities or when cooking without the lid, a
higher setting is required. For smaller quantities, select a lower setting.
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21