Examples of cooking applications
The information given in the following table is for guidance only.
Heat Cooking-
suitable forCooking timeTips/Hints
settingprocess
0Residual heat, Off position
Keeping
1Keeping cooked foods warmas requiredCover
food warm
Hollandaise sauce,
Melting5-25 mins.Stir occasionally
1-2melting butter, chocolate, gelatine
SolidifyingFluffy omelettes, baked eggs10-40 mins.Cook with lid on
Simmering rice and milk-based Add at least twice as much
Simmering
2-3dishes25-50 mins.liquid as rice, stir milk dishes
on low heat
Heating up ready-cooked mealspart way through cooking
Steaming Steaming vegetables, fishWith vegetables add only a lit-
3-420-45 mins.
Braisingbraising meattle liquid (a few tablespoons)
Use only a little liquid, e. g.:
Steaming potatoes20-60 mins.max. 1 l water for
750 g potatoes
4-5Boiling
Cooking larger quantities of food, Up to 3 l liquid plus ingredi-
60-150 mins.
stews and soupsents
Frying escalopes, veal cordon
Gentlebleu, cutlets, rissoles, sausages,
6-7Steady fryingTurn halfway through cooking
Fryingliver, roux, eggs, pancakes,
doughnuts
Hash browns, loin steaks, steaks,
Heavy5-15 mins.
7-8Flädle (pancakes for garnishing Turn halfway through cooking
Fryingper pan
soup)
Boiling
Boiling large quantities of water, cooking pasta, searing meat (goulash, pot roast),
9Searing
deep frying chips
Deep frying
14 |