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Note:
The figures given in the following tables are for guidance. The switch
setting required for cooking depends on the quality of the pots and
pans and on the type and quantity of the foodstuffs.
Chart for Setting the Cooking Zones
Heat setting
9 or P
7-9
6-7
4-5
3-4
2-3
1-2
0
Heating Up
Heavy Browning
Mild Frying
Boil
Steaming
Steaming
Simmering
Melting
suitable for
Heating up large quantities of water,
cooking pasta
Deep-frying pommes frites (chips),
browning meat, e.g. goulash,
frying, e.g. potato fritters
frying pieces of loin, steaks
Frying meat, schnitzel,
cordon bleu, chops, pancakes,
rissoles, roux, mild
roasting, fried sausages, liver, eggs,
deep-frying doughnuts.
Cooking larger quantities of food,
stews and soups,
steaming potatoes,
cooking meat stock or bouillon
Steaming vegeables or
braising meat
cooking rice pudding
Simmering rice or milk-based dishes,
steaming smaller quantities of potatoes
or vegetables, heating up ready-to-
serve meals.
Fluffy omelettes, egg royale,
Sauce hollandaise, keeping dishes
warm, melting butter, chocolate, gela-
tine
Off setting
25
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