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Control settings
Table of settings for control knobs Setting
Melting butter, chocolate etc.
Dissolving gelatin
Preparing yogurt
1 - 2
Keeping food warm
Warming small quantities of food / liquid
Thickening sauces containing egg yolk or
butter
Cooking milk pudding
Omelettes
1 - 3
Defrosting deep frozen food
Cooking rice, pasta
Steaming fruit, vegetables, fish
Cooking broths, soups
3 - 5
Braising meat, fish, vegetables
Cooking dumplings, potatoes, soups
Preparing jams, jellies, stewed fruit
4 - 6
Frying chops, liver, sausage, fish, eggs
7 - 10
Frying pancakes, dropped biscuits and other liquid batters
Frying steaks
Deep frying (chips, fritters)
Boiling water
9 - 12
These figures are intended as a guide. With deep pans, large quantities, or without the lid, a higher
setting is needed. With smaller quantities select a lower setting.
Control settings
10