Table des Matières
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Les langues disponibles
Examples of cooking applications
The information given in the following table is for guidance only.
Heat
Cooking-
set-
process
ting
0
Keeping
V
food
warm
Melting
1-2
Solidi-
fying
Simmer-
2-3
ing on
low heat
Steaming
3-4
Braising
4-5
Boiling
Gentle
6-7
Frying
Heavy
7-8
Frying
Boiling
Searing
9
Deep
frying
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suitable for
Off position
Keeping cooked foods
warm
Hollandaise sauce,
melting butter, chocolate,
gelatine
Fluffy omelettes, baked
eggs
Simmering rice and milk-
based dishes
Heating up ready-cooked
meals
Steaming vegetables, fish
braising meat
Steaming potatoes
Cooking larger quantities
of food, stews and soups
Frying escalopes, veal
cordon bleu, cutlets, ris-
soles, sausages, liver, roux,
eggs, pancakes, dough-
nuts
Hash browns, loin steaks,
steaks, Flädle (pancakes
for garnishing soup)
Boiling large quantities of water, cooking pasta, searing meat
(goulash, pot roast), deep frying chips
Cooking
Tips/Hints
time
as required
Cover
5-25 mins.
Stir occasionally
10-40 mins.
Cook with lid on
Add at least twice as
much liquid as rice, stir
25-50 mins.
milk dishes part way
through cooking
With vegetables add
20-45 mins.
only a little liquid (a
few tablespoons)
Use only a little liquid,
20-60 mins.
e. g.: max.
for 750 g potatoes
60-150
Up to 3 l liquid plus in-
mins.
gredients
Steady
Turn halfway through
frying
cooking
5-15 mins.
Turn halfway through
per pan
cooking
¼
l water
43
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