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5 Operating the appliance
5.5 Overview of power levels
Power level Cooking method Use
Melting Butter, chocolate,
gelatine, sauces, approx. 40–60°C
Keeping warm Keeps food warm, approx. 50–65°C
Simmering Water temperature stays below boiling
point, approx. 70–94°C
1
Melting,
gentle warming
Butter, chocolate, gelatine, sauces
2
3
Swelling Rice
4
Continued cooking,
reducing,
stewing, steaming
Vegetables, potatoes, sauces,
fruit, fish
5
6
Continued cooking,
braising
Pasta, soup, braised meat
7
Gentle frying Rösti, omelettes, breaded fried foods,
sausages
8
Frying, deep frying Meat, chips
9
Flash frying Steak
Select suitable cookware and burner for the amount of food being
used.
22
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