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THE EASIEST WAY TO SELF-IMPORT APPLIANCES DIRECT FROM EUROPE.
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Operating the appliance
12
Chef's recommendations
Recommendations
■
When heating up puree, cream soups and thick
sauces, stir occasionally.
■
Set heat setting 8 to 9 for preheating.
■
When cooking with the lid on, turn the heat setting
down as soon as steam escapes between the lid
and the cookware. Steam does not need to escape
for a good cooking result.
■
After cooking, keep the lid on the cookware until you
serve the food.
■
To cook with the pressure cooker, observe the
manufacturer's instructions.
■
Do not cook food for too long, otherwise the
nutrients will be lost. The kitchen clock can be used
to set the optimum cooking time.
■
For a more healthy cooking result, smoking oil
should be avoided.
■
To brown food, fry small portions in succession.
■
Cookware may reach high temperatures while the
food is cooking. We recommend that you use oven
gloves.
■
You can find recommendations for energy-efficient
cooking in section
Cooking table
The table shows which heat setting is suitable for each
type of food. The cooking time may vary depending on
the type, weight, thickness and quality of the food.
Heat setting Cooking time
(mins)
Melting
Chocolate coating
1 - 1.5
-
Butter, honey, gelatine
1 - 2
-
Heating and keeping warm
Stew, e.g. lentil stew
1.5 - 2
-
Milk*
1.5 - 2.5
-
Heating sausages in water*
3 - 4
-
Defrosting and heating
Spinach, frozen
3 - 4
15 - 25
Goulash, frozen
3 - 4
35 - 55
Poaching, simmering
Potato dumplings*
4.5 - 5.5
20 - 30
Fish*
4 - 5
10 - 15
White sauces, e.g. Béchamel sauce
1 - 2
3 - 6
Whisked sauces, e.g. sauce béarnaise, hollandaise
3 - 4
8 - 12
* Without lid
** Turn several times
*** Preheat to heat setting 8 - 8.5
