11
5. Settings Table
Cooking
Cooking method
Examples
level
High
Boiling
Water
Searing
Meat
Heating
Fat, liquids
Boiling
Soup, sauce
Blanching
Vegetables
Roasting
Meat, fish, potatoes
From Browning
Flour,
onions
Roasting
Almonds, breadcrumbs
Baking
Pancakes, egg dishes
to
Boiling in open pot
Liquids
Simmering in open pot
Dumplings, sausages, soup garnish,
meat stock, poached eggs
Simmering
Sweet sauces
From
Boiling with closed lid
Pasta, soup, sauces
Steaming
Vegetables, potatoes, fish
to
Stewing
Vegetables, fruit, fish
Braising
Goulash, rolled beef steaks, roasts,
vegetables
Low
Thawing
Frozen foods
Slow cooking
Rice, pulses
Reheating
Soup, casserole, vegetables in a sauce
Switch to the high setting in order to reach the required temperature quickly. Then switch back to a lower
setting.
The output of the inner flame ring is the same on the normal, as well as the large burners.
The values given above must be looked upon as recommended values. The heat required depends not
only on the type and condition of the food, but also the size and contents of the pot.
Due to the high performance of the hob, fat and oil will heat up quickly. Never leave the hob unattended,
fat can ignite, food can burn.
Preferably use the rear cooking zones to prepare meals, that need longer to cook.
Preferably use the larger burners or the wok burner for brief cooking, deep fat frying and brief frying of
large quantities.
