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COOKING GUIDELINES
The information given in the following table is for guidance only
Heat
Setting
Cooking
Process
Suitable For Cook Time Tips/Hints
0 Residual heat, off position
1-2
Melting Hollandaise sauce, melting butter,
chocolate, gelatine
5-25 mins Stir occasionally
Solidifying Fluffy omelettes, baked eggs 10-40 mins Cook with lid on
2-3 Simmering
Simmering rice and milk-based
dishes
Heating up ready-cooked meals
25-50 mins
Add at least twice as much
liquid as rice, stir milk dish-
es part way through cook-
ing
3-4
Steaming
Braising
Steaming vegetables, fish
Braising meat 20-45 mins
With vegetables add only a
little liquid (a few table-
spoons)
4-5 Boiling
Steaming Potatoes 20-60 mins
Use only a little liquid, e.g.:
max. 1/4 I water for 750g
of potatoes
Cooking larger quantities of food,
stews and soups
60-150 mins. Up to 3 I liquid plus
ingredients
6-7 Gentle frying
Frying escalope, veal cordon bleu,
cutlets, rissoles, sausages, liver, roux,
eggs, pancakes, doughnuts
as required Turn halfway through
cooking
7-8 Heavy Frying Hash browns, loin steaks, steaks
flädle (pancakes for garnishing soup)
5-15 mins. per
pan
Turn halfway through
cooking
9
Boiling
Searing
Deep Frying
Boiling large quantities of water, cooking pasta, searing meat (goulash, pot roast)
deep frying chips
7