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en Basic operation
10
7.4 Cooking tips
¡ When heating up puree, cream soups or thick
sauces, stir occasionally.
¡ To preheat, set the power level 8-9.
¡ When cooking with the lid on, reduce the power
level as soon as you see steam escaping. The
cooking result is not affected by the steam escap-
ing.
¡ After cooking, place a lid on the cookware until you
serve the dish.
¡ To cook with the pressure cooker, observe the man-
ufacturer's instructions.
¡ Do not cook food for too long, otherwise nutrients
will be lost. The kitchen timer enables you to set the
optimal cooking time.
¡ Ensure that the oil does not smoke.
¡ To brown the food, fry it in small portions, one after
the other.
¡ Some items of cookware may reach high temperat-
ures while the food is cooking. You should therefore
use oven gloves.
¡ You can find recommendations for energy-efficient
cooking under
→"Saving energy", Page5
Cooking recommendations
The table shows which power level ( ) is suitable for
which food. The cooking time ( ) may vary de-
pending on the type, weight, thickness and quality of
the food.
Melting
Chocolate, cooking chocolate 1-1.5 -
Butter, honey, gelatine 1-2 -
Heating and keeping warm
Stew, e.g. lentil stew 1.5-2 -
Milk
1
1.5-2.5 -
Boiled sausages
1
3-4 -
Defrosting and heating
Spinach, frozen 3-4 15-25
Goulash, frozen 3-4 35-55
Poaching, simmering
Potato dumplings
1
4.5-5.5 20-30
Fish
1
4-5 10-15
White sauces, e.g. Béchamel
sauce
1-2 3-6
Whisked sauces, e.g.
Béarnaise sauce, Hollandaise
sauce
3-4 8-12
Boiling, steaming, braising
Rice, with double the volume of
water
2.5-3.5 15-30
Rice pudding 2-3 30-40
Potatoes boiled in their skin 4.5-5.5 25-35
Boiled potatoes 4.5-5.5 15-30
1
Without lid
Pasta
1
6-7 6-10
Stew 3.5-4.5 120-
180
Soups 3.5-4.5 15-60
Vegetables 2.5-3.5 10-20
Vegetables, frozen 3.5-4.5 7-20
Stew in a pressure cooker 4.5-5.5 -
Braising
Rolled roasting joint 4-5 50-65
Pot roast 4-5 60-100
Goulash 3-4 50-60
Braising/frying with a small
amount of fat
1
Escalope, plain or breaded 6-7 6-10
Escalope, frozen 6-7 6-12
Chops, plain or breaded 6-7 8-12
Steak (3 cm thick) 7-8 8-12
Poultry breast, 2 cm thick 5-6 10-20
Poultry breast, frozen 5-6 10-30
Rissoles (3 cm thick) 4.5-5.5 20-30
Hamburgers (2 cm thick) 6-7 10-20
Fish and fish fillet, plain 5-6 8-20
Fish and fish fillet, breaded 6-7 8-20
Fish, breaded and frozen, e.g.
fish fingers
6-7 8-15
Prawns and scampi 7-8 4-10
Sautéing fresh vegetables and
mushrooms
7-8 10-20
Stir-fry, vegetables, meat cut in
strips Asian-style
7-8 15-20
Frozen dishes, e.g. stir-fries 6-7 6-10
Pancakes, cooked one after the
other
6.5-7.5 -
Omelette (cooked one after the
other)
3.5-4.5 3-10
Fried eggs in oil 5-6 3-6
Deep-frying, 150–200g per
portion in 1–2l oil, deep-fat
fried in portions
1
Frozen products, e.g. chips,
chicken nuggets
8-9 -
Croquettes, frozen 7-8 -
Meat, e.g. chicken portions 6-7 -
Fish, breaded or battered 6-7 -
Vegetables, mushrooms,
breaded, beer-battered or tem-
pura
6-7 -
Small baked items, e.g. dough-
nuts, battered fruit
4-5 -
1
Without lid
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