16
en-us
Table of settings and tips
Table of settings and tips
Table of settings and tips
Burner recommendation
For cooking at low temperatures and with a long
preparation time (e.g. melting, soaking, baking), select
the standard- or high-output burner (not the wok burner).
For cooking at high temperatures and with a short
preparation time (e.g. warming, deep-frying), we
recommend the wok burner or the high-output burner.
Tips for cooking and roasting
The values in the settings table serve as mere guidelines,
since more or less heat may be required, depending on
the type and condition of the foods, as well as the size
and fullness of the pot.
The high output causes grease and oil to heat up quickly.
Don't leave food unattended while frying; grease can
catch fire and burn the food.
Tips for using a wok
Note:
When you cook using a wok, place the wok ring
onto the pan support over the wok burner. Make sure that
the wok is stable on the wok ring when you are cooking.
We recommend using woks with a domed base. You can
order a high-quality wok as an optional accessory (WP
400 001).
When cooking with the wok, use only cooking oil that is
suitable for heating to high temperatures, such as peanut
oil.
Cook the ingredients at a high heat, while stirring
constantly. Do not cook them for too long. The vegetables
should be al dente.
For stirring the food and for taking it out of the pan, it is
best to use a shallow ladle with a long handle made from
a heat-resistant material.
Heat
setting
Cooking method
Examples
12
Heating
Water, clear soups
Blanching
Vegetables
10 - 12
Searing
Meat, wok dishes/
pan-fried dishes
Frying at high
temperatures
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
temperatures
Fried sausages,
onions, egg dishes
Heating
Vegetables, soups,
stews
Deep-fat frying
Fries, dough-based
confectionery
Poaching with the
lid open
Dumplings,
boiled sausages
3 - 4
Defrost
Frozen food
Braising
Roulades, roasts
Stewing
Vegetables
2 - 4
Simmering with
the lid on
Soups, vegetables
Simmer set-
ting – up to
3
Sources
Rice, rice pudding,
cereals
Simmer set-
ting
Melting, keeping
warm
Chocolate, butter
