Chart for Setting the Cooking Zones
The setting position required for cooking processes is dependent on the
quality of the pots and on the type and amount of the food.
Heat Cooking
Examples
settingmethod
Starting of cooking and roasting, cooking
of large quantities of liquid, then switch-
9Parboiling
back to
appropriate setting
FryingFrench fries, pan-cakes
7-9
Quick fryingFillet of pork and beef, steaks goulash
RoastingFrying of meat, schnitzel, cutlets, meat-
6-7Frying without balls, sausages, liver, fish-fillet in deep fat,
crustFrying eggs or chops
BoilingBoiled potatoes, stews, soups, hot-pot,
4-5
Braisingsauces in large quantities
Simmering of vegetables, braising of meat,
Simmering
3-4lightly cooking
Stewing
small amount of fruit with little liquid
Simmering of rice and food with milk
Gentle (sometimes stirring), Stewing of smaller
2-3
simmeringamount of potatoes or vegetables, Warm-
ing up of prepared meal
Omelette, fried eggs, Hollandaise sauce,
Keeping warm a meal or small amount of
1-2Melting
hot-pot
Melting of butter, chocolate, gelatine.
0Residual heat, OFF-position
3When heating up or frying, we recommend heat setting ?9", and then con-
tinue cooking foods at an appropriate lower heat setting.
12 |
ACEC
