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en Settings table and tips
8
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.
Ravioli %$& 8-9 4-14 6-8 5-8
Mountain lentils %$& 6-9 8-22 4-8 25-35
Blue mussels %&$ 9 4-12
Boiled sausages
(12 pcs)
$&% 4-9 7-14
Rice pudding** $#& 7-9* 9-14 1-4* 21-31
Custard** %$& 2-5* 3-13
Sponge (in the
bain marie)
%&$ 9 35-50
Deep-frying in oil
Chips &%$ 7-9* 15-30
Spanish tortilla %& 9* 18-30
Breaded hake %$& 6-9* 4-13
Chicken escalope
(8 chicken breast
fillets)
%&$ 9* 2-12 6* 5-8
Croquettes, frozen
(16 pcs)
%&$ 8 5-12
Fish fingers, fro-
zen (12 pcs)
%&$ 8 5-12
Deep frying with
a little oil, until
golden brown,
frying in the pan
Vegetables in tem-
pura batter
%$& 7-8* 6-10 5-7* 5-10
Sautéed fresh veg-
etables**
&% 9* 6-8
Shakshuka, mene-
men
$%& 6-9 7-13 3-4 4-9
Omelette (1 por-
tion)
$%& 5-9* 2-5
Baked salmon %$& 7-8* 2-4 1 3-8
Duck breast
(1 portion)
$%& 5-7* 6-11
Beef Stroganoff %&$ 8-9* 5-17
Minced meat %$& 6-9* 15-25
Small sausages
(12 pcs)
%$& 7-9 5-12
Beefburgers
(4 pcs., 1 cm thick,
110 g)
%&$ 9* 1-3 7-8* 3-7
Crêpes (4 pcs) %&$ 7-8* 1-3 4-6* 7-22
Frozen vegeta-
bles**
%&$ 9* 5-17
Napoli sauce $&% 6-8* 1-4 4-6* 12-19
Pizza (20 cm) &%$ 1 4-25
Method Burner Step 1 Step 2
Meal
§ v § v
* Without a lid
**Stirring constantly
Cooking in a
pressure cooker
Boiled potatoes
(mashed, potato
salad)
%$& 7-9 8-13 5-6 14-18
Hummus (puréed
chickpeas)
%$& 7-9 10-14 4-5 37-43
Bread pudding (in
the bain marie)
%&$ 9 8-12 6-7 15-20
Melting, defrost-
ing, fine dishes
Béchamel sauce** #$& 5-6* 1-4 5-6 2-11
Blue cheese
sauce**
#$% 5-7* 3-6
Carbonara sauce $%# 5-9* 4-7 3-5* 4-8
Milk chocolate #$ 1* 10-20
Method Burner Step 1 Step 2
Meal
§ v § v
* Without a lid
**Stirring constantly
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