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5. HINTS AND TIPS

WARNING!

Refer to Safety chapters.

5.1 Examples of cooking

applications

The data in the table is for

guidance only.

Heat setting Use to: Time

(min)

Hints

- 1

Keep cooked food warm. as nec‐

essary

Put a lid on the cookware.

1 - 2 Hollandaise sauce, melt: but‐

ter, chocolate, gelatine.

5 - 25 Mix from time to time.

1 - 2 Solidify: fluffy omelettes,

baked eggs.

10 - 40 Cook with a lid on.

2 - 3 Simmer rice and milkbased

dishes, heat up ready-

cooked meals.

25 - 50 Add at least twice as much

liquid as rice, mix milk

dishes halfway through the

procedure.

3 - 4 Steam vegetables, fish,

meat.

20 - 45 Add a couple of tablespoons

of liquid.

4 - 5 Steam potatoes. 20 - 60 Use max. ¼ l of water for

750 g of potatoes.

4 - 5 Cook larger quantities of

food, stews and soups.

60 -

150

Up to 3 l of liquid plus ingre‐

dients.

6 - 7 Gentle fry: escalope, veal

cordon bleu, cutlets, rissoles,

sausages, liver, roux, eggs,

pancakes, doughnuts.

as nec‐

essary

Turn halfway through.

7 - 8 Heavy fry, hash browns, loin

steaks, steaks.

5 - 15 Turn halfway through.

9 Boil water, cook pasta, sear meat (goulash, pot roast), deep-fry chips.

6. TROUBLESHOOTING

WARNING!

Refer to Safety chapters.