Settings for Cooking on the Rings
The setting position required for cooking processes is dependent on
the quality of the pots and on the type and amount of the food.
Switch
Cooking methodExamples
position
Starting of cooking and roasting, cooking of large
9Parboilingquantities of liquid, then switch-back to appropri-
ate setting
FryingFrench fries, pan-cakes
7-9
Quick fryingFillet of pork and beef, steaks goulash
RoastingFrying of meat, schnitzel, cutlets, meat-balls,
6-7Frying without sausages, liver, fish-fillet in deep fat, Frying eggs
crustor chops
BoilingBoiled potatoes, stews, soups, hot-pot, sauces in
4-5
Braisinglarge quantities
Simmering of vegetables, braising of meat, lightly
Simmering
3-4cooking
Stewing
small amount of fruit with little liquid
Simmering of rice and food with milk (sometimes
Gentle
2-3stirring), Stewing of smaller amount of potatoes or
simmering
vegetables, Warming up of prepared meal
Omelette, fried eggs, Hollandaise sauce, Keeping
1-2Meltingwarm a meal or small amount of hot-pot
Melting of butter, chocolate, gelatine.
0Residual heat, OFF-position
When heating up or frying, we recommend heat setting ?9", and then
3
continue cooking foods at an appropriate lower heat setting.
11 |