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Ta bl e s
Note:
The figures given in the following tables are for guid-
ance. The switch setting required for cooking de-
pends on the quality of the pots and pans and on the
type and quantity of the foodstuffs.
Chart for Setting the Cooking Zones
Heat setting suitable for
9 or P Heating Up Heating up large quantities of water, cooking pasta
7-9 Heavy Browning
Deep-frying pommes frites (chips),
browning meat, e.g. goulash,
frying, e.g. potato fritters
frying pieces of loin, steaks
6-7 Mild Frying
Frying meat, schnitzel,
cordon bleu, chops, pancakes,
rissoles, roux, mild
roasting, fried sausages, liver, eggs,
deep-frying doughnuts.
4-5 Boil
Cooking larger quantities of food,
stews and soups,
steaming potatoes,
cooking meat stock or bouillon
3-4
Steaming
Steaming
Steaming vegeables or
braising meat
cooking rice pudding
2-3 Simmering
Simmering rice or milk-based dishes,
steaming smaller quantities of potatoes or vegeta-
bles, heating up ready-to-serve meals.
1-2 Melting
Fluffy omelettes, egg royale,
Sauce hollandaise, keeping dishes warm, melting
butter, chocolate, gelatine
0 Off setting