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Operation en-us
13
6.4 Recommended cooking settings
Here you can find recommendations on cooking and an
overview of various dishes with suitable heat levels.
¡ Select heat level 8 or 9 for bringing to a boil or initial fry-
ing.
¡ Stir thick liquids occasionally.
¡ Food that needs to be seared quickly, or food which
loses a lot of liquid during initial frying, is best seared in
several small portions.
¡ When you cook with a lid on, turn the heat setting down
as soon as steam escapes between lid and cookware.
¡ Keep the lid on the cookware after cooking until you
serve the food.
¡ When you cook with a pressure cooker, observe the
manufacturer's instructions.
¡ Do not cook food for too long or in too much water. Oth-
erwise the nutrients will be lost. You can use the kitchen
timer to set the optimum cooking time.
¡ Do not heat oil or grease until it smokes. You will
achieve healthier cooking results.
¡ When you brown food, fry small portions one after the
other.
¡ Cookware may become very hot during cooking. We
recommend the use of pot holders.
¡ →
"Saving energy", Page8
Cooking charts
The cooking chart shows which power level is suitable for
each type of food. The cooking time may vary depending
on the type, weight, thickness and quality of the food.
CAUTION
Stews or liquids can heat up very quickly during cooking
and may overflow or spatter, e.g. soups, sauces or drinks.
▶
Stir continuously.
▶
Heat the food at a suitable power level.
Melting
Food Ongoing cooking
setting
Cooking time in min.
Chocolate, coating 1-1.5 -
Butter, honey, gelatin 1-2 -
Heating or keeping warm
Food Ongoing cooking
setting
Cooking time in min.
Stew, such as 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 and simmering
Potato dumplings 4.5-5.5 20-30
Fish 4-5 10-15
White sauces, such as Béchamel sauce 1-2 3-6
Whisked sauces, such as Béarnaise sauce, Hollandaise sauce 3-4 8-12
Boiling, steaming or braising
Rice, with double the amount of water 2.5-3.5 15-30
Rice pudding 2-3 30-40
Unpeeled boiled potatoes 4.5-5.5 25-35
Peeled boiled potatoes with salt 4.5-5.5 15-30
Pasta 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
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