en
Settings table and tips
8
Table of cooking times
The table below lists the optimal heat settings and
cooking times for various types of food. The information
given applies when cooking four portions.
The cooking times and heat settings may vary
depending on the type of food, its weight and quality, on
the type of gas used, and on the material from which
the cookware is made. To prepare this dish, stainless
steel cookware was mainly used.
Always use cookware that is the right size and place it
in the centre of the burner. You can find information
about the diameter of the cookware under
Information on the table
Each type of food can be prepared in one or two steps.
Each step includes the following information:
In the table, you will find information on how to cook
food on different burners. We recommend using the first
burner. The model overview describes all the burners
Place the pans on the pan
supports, never directly on
the burner.
Make sure that the pan
supports and burner caps
are correctly positioned
before using the appliance.
Pans should be placed on
the hob carefully.
Do not strike the hob and
do not place excessive
weight on it.
§
Cooking position
v
Cooking time in minutes
Method
Burner
Step 1
Step 2
Meal
§
v
§
v
Boiling, cooking
Fish soup
%$'
8-9
6-13
1-4
4-9
Cream of pumpkin,
borscht
%$'
9
8-17
2-6
17-33
Minestrone (vege-
table soup)
%$&
9
8-12
3-6
35-50
Spaghetti
%$'
8-9*
8-12
6-7
10-12
Rice
%$'
8-9
4-9
2-6
11-15
Ravioli
%$'
8-9
4-14
6-8
5-8
Mountain lentils
%$'
6-9
8-22
4-8
25-35
Blue mussels
%&'
9
4-7
Boiled sausages
(12 pcs)
$'(
4-9
8-14
Rice pudding**
$#'
7-9*
9-14
1-4*
21-31
Custard**
%$'
2-5*
3-13
* Without a lid
**Stirring constantly
Sponge (in the
bain marie)
%'&
9
35-45
Deep-frying in oil
Chips
'%&
7-9*
15-20
Spanish tortilla
%&'
9*
18-30
Breaded hake
%&(
6-8*
4-10
Chicken escalope
(8 chicken breast
fillets)
%'$
9*
2-12
6*
5-8
Croquettes, frozen
(16 pcs)
&%'
8-9
4-10
Fish fingers, fro-
zen (12 pcs)
&%'
8-9
4-10
Deep frying with
a little oil, until
golden brown,
frying in the pan
Vegetables in tem-
pura batter
%&(
7*
5-8
5-6*
5-9
Sautéed fresh veg-
etables**
'&%
9*
6-8
Shakshuka, mene-
men
$%(
6-9
7-13
3-4
4-9
Omelette (1 por-
tion)
$%&
8-9*
2-5
Baked salmon
%&(
6-8*
2-4
1
2-8
Duck breast
(1 portion)
$%'
5-7*
6-11
Beef Stroganoff
&%'
8-9*
5-13
Minced meat
%$&
8-9*
12-25
Small sausages
(12 pcs)
%$'
7-9
5-12
Beefburgers
(4 pcs., 1 cm thick,
110 g)
%&'
9*
1-3
7*
2-6
Crêpes (4 pcs)
&%'
7*
1-3
4-6*
7-19
Frozen vegeta-
bles**
%&'
9*
5-12
Napoli sauce
$'&
6-8*
1-4
4-6*
12-19
Pizza (20 cm)
'&%
1
4-20
Cooking in a
pressure cooker
Boiled potatoes
(mashed, potato
salad)
%$'
7-9
8-13
5-6
14-18
Hummus (puréed
chickpeas)
%&'
7-9
10-12 4-7
37-43
Bread pudding (in
the bain marie)
%'(
9
7-12
6-7
15-18
Method
Burner
Step 1
Step 2
Meal
§
v
§
v
* Without a lid
**Stirring constantly
