10
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Table of settings and tips
Table of settings and tips
Table of settings and tips
Tips for cooking and roasting
The values given in the settings table 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 cooktop, fat and oil
will heat up quickly. Never leave the cooktop
unattended, fat can ignite, food can burn.
Preferably use the rear cooking zones to prepare meals,
that need longer to cook.
Preferably use the high output burners for brief
cooking, deep fat frying and searing of large quantities.
Heat setting Cooking method
Examples
12
Heating
Water, clear soups
Blanching
Vegetables
10-12
Searing
Meat, wok dishes/pan-
fried dishes
Frying at high tem-
peratures
Meat, potatoes
7-10
Simmering with the
lid open
Liquids, dough-based
foods
6-8
Baking
Flour-based food
Frying at medium
temperatures
Poultry, fish
4-6
Frying at low tem-
peratures
Fried sausages, onions,
egg dishes
Warming
Vegetables, soups,
stews
Deep-frying
Chips, pastries
Poaching with the
lid open
Dumplings, boiled sau-
sages
3-4
Defrosting
Frozen food
Braising
Beef olives, joints
Stewing
Vegetables
2-4
Simmering with the
lid on
Soups, vegetables
Simmer set-
ting – up to 3
Soaking
Rice, rice pudding,
cereals
Simmer set-
ting
Melting, keeping
warm
Chocolate, butter
