Cooking
Cooking method
Examples
level
9
Boiling
Water
Searing
Meat
Heating
Fat, liquids
Boiling
Soup, sauce
Blanching
Vegetables
8 - 6
Roasting
Meat, fish, potatoes
7 - 5
Browning
Flour, onions
Roasting
Almonds, breadcrumbs
Baking
Pancakes, egg dishes
Boiling in open pot
Liquids
6 - 5
Frying
Bacon
Reducing
Stocks, sauces
5 - 4
Simmering
Sweet sauces
Simmering in open pot
Dumplings, sausages, soup garnish,
meat stock, poached eggs
5 - 3
Boiling with closed lid
Pasta, soup, sauces
Steaming
Vegetables, potatoes, fish
Stewing
Vegetables, fruit, fish
Braising
Goulash, rolled beef steaks, roasts, vegetables
Thawing
Frozen foods
3 - 1
Slow cooking
Rice, pulses
Reheating / keeping warm
Soup, casserole, vegetables in a sauce
Melting
Butter, chocolate
Thickening
Egg dishes
Switch to the highest cooking level in order to reach the required temperature quickly. Then always switch
back to the lower cooking level.
The cooking levels are identical for all cooking zones.
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.
3.3 Settings Table
10
