Operating Instructions
Tables
Typical Heat Settings
The information given in the following tables is for guidance only. The
heat setting necessary for cooking is dependent on the quality of the
pans, and the type and quantity of the food.
Switch Cooking Process/
Suitable for
Setting Setting
9Heating UpHeating up large amounts of water, boiling pasta
Frying chips,
Fast browning meat, e.g. goulash,
7-9
Frying frying, e.g. potato pancakes
frying pieces of loin, steaks
Frying meat, schnitzels, cordon bleu
Slow cutlets, rissoles, sausages, liver roux,
6-7
Fryingmild frying of
eggs, omelettes, frying doughnuts
Boiling larger quantities of food,
stews and soups,
4-5 Boiling
steaming potatoes,
boiling meat stock
Braising vegetables,
Steaming,
3-4 braising meat
Braising
cooking rice pudding
Simmering rice and milk dishes
(stir occasionally),
2-3SimmeringSteaming smaller quantities of potatoes or
vegetables,
warming ready meals
Omelette, egg garnish, hollandaise sauce,
1-2Melting keeping dishes warm,
melting 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.
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ACEC
