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Settings table and tips en
9
Cooking tips
■ Use a pressure cooker to cook creamy soups and
pulses. This significantly reduces the cooking time. If
you are using a pressure cooker, follow the
manufacturer's instructions. Add all of the
ingredients at the start.
■ Always use a lid when cooking potatoes and rice.
This significantly reduces the cooking time. The
water must be boiling before you add pasta, rice or
potatoes. Then adjust the heat setting to continue
boiling.
■ For pan-cooked dishes, heat the oil up first. As soon
as you have started the frying, keep the pan at a
constant temperature by adjusting the heating
setting as required. When preparing several
portions, wait until the relevant temperature has
been reached again. Turn the food regularly.
■ When cooking soups, cream, lentils or chickpeas,
add all of the ingredients to the cookware at the
same time.
Chicken schnitzels (8 chicken breast fillets)
High-output
burner
7-12
š*
9 2-4
š*
6 5-8
Wok burner 7-12
š*
9 2-4
š*
6 5-8
Standard-out-
put burner
7-12
š*
9 7-12
Minced meat (meat pies, pasties and other pastry-covered meat,
meatballs, bolognese sauce)
High-output
burner
15-20
š*
8 15-20
Standard-out-
put burner
20-25
š*
9 20-25
Wok burner 15-20
š*
6 15-20
Convenience products
Frozen croquettes (x 16)
Frozen fish fingers (x 12)
High-output
burner
6-10
š
8 6-10
Wok burner 5-9
š
8 5-9
Standard-out-
put burner
8-12
š
8 8-12
Fried sausages (x 12)
High-output
burner
5-10
š
9 1-3
š
7 4-7
Standard-out-
put burner
7-12
š
9 7-12
Wok burner 5-10
š
9 1-3
š
7 4-7
Boiled sausages (x 12)
Standard-out-
put burner
8-13
›
9 8-13
Wok burner 9-14
›
4 9-14
High-output
burner
7-12
›
7 7-12
Hamburgers (x 4)
High-output
burner
4-9
š*
9 1-3
š*
7 3-6
Wok burner 4-9
š*
9 1-3
š*
7 3-6
Standard-out-
put burner
5-10
š*
9 1-3
š*
8 4-7
Frozen vegetables**
High-output
burner
7-12
š*
9 7-12
Wok burner 5-10
š*
9 5-10
Standard-out-
put burner
12-17
š*
9 12-17
Pizza (8 inch)
Wok burner 4-8
™
1 4-8
High-output
burner
16-20
™
1 16-20
Standard-out-
put burner
20-25
™
1 20-25
Food Total
time in
min.
Step 1 Step 2
Burner
˜ § v ˜ § v
Desserts
Rice pudding**
Standard-out-
put burner
30-35
›*
8 9-11
œ*
4 21-24
Wok burner 35-40
›*
7 11-13
œ*
1 24-27
Milk chocolate
Standard-out-
put burner
16-20
Ÿ*
1 16-20
Crêpes (x 4)
High-output
burner
17-22
š*
7 1-3
š*
5 16-19
Wok burner 8-13
š*
7 1-3
š*
4 7-10
Standard-out-
put burner
20-25
š*
8 1-3
š*
6 19-22
Bread pudding
High-output
burner
25-30
£
9 10-12
¦
6 15-18
Wok burner 23-28
£
9 8-10
¦
7 15-18
Standard-out-
put burner
27-32
£
9 10-12
¦
7 17-20
Spanish pudding**
High-output
burner
3-8
œ*
5 3-8
Standard-out-
put burner
8-13
œ*
5 8-13
Wok burner 3-8
œ*
2 3-8
Sponge cake (in bain marie)
High-output
burner
35-40
›
9 35-40
Wok burner 40-45
›
9 40-45
Standard-out-
put burner
45-50
›
9 45-50
Food Total
time in
min.
Step 1 Step 2
Burner
˜ § v ˜ § v
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