Examples of cooking applications
The information given in the following table is for guidance only.
Heat Cooking
suitable forCook timeTips/Hints
settingprocess
0Residual heat setting, Off position
Keeping
1Keeping cooked foods warmas requiredCover
food warm
Hollandaise sauce,
Melting5-25 mins.Stir occasionally
melting butter, chocolate, gelatine
1-2
SolidifyingFluffy omelettes, baked eggs10-40 mins.Cook with lid on
Simmering rice and milk-based Add at least twice as much
2-3Simmeringdishes25-50 mins.liquid as rice, stir milk dishes
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 of
4-5Boilingpotatoes
Cooking larger quantities of food, Up to 3 l liquid plus ingredi-
60-150 mins.
stews and soupsents
Frying escalope, veal cordon
Gentlebleu, cutlets, rissoles, sausages,
6-7as requiredTurn 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
9 |
ACEC
