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15
Chef's recommendations
Recommendations
▯ Stir occasionally when heating up purees, creamy
soups and thick sauces.
▯ For preheating, select heat setting 8or 9.
▯ When cooking with the lid on, turn the heat setting
down as soon as steam starts to escape from between
the lid and the cookware.
▯ After cooking, keep the lid on the cookware until you
serve the food.
▯ To cook with the pressure cooker, follow the
manufacturer's instructions.
▯ Do not cook food for too long, otherwise nutrients will
be lost. The kitchen timer can be used to set the
optimum cooking time.
▯ For healthier cooking results, oils and fats should not
be heated to their smoke point.
▯ To brown food, fry small portions one after the other.
▯ Cookware may reach high temperatures while the food
is cooking. We recommend that you use pot holders.
▯ You can find recommendations for energy-efficient
cooking in the section entitled ~ "Cooking with
Induction"
Cooking table
The table shows which heat setting is suitable for each
type of food. The cooking time may vary depending on
the type, weight, thickness and quality of the food.
Ongoing cooking
setting
Time (min)
Melting
Chocolate, couverture 1.0- 1.5 -
Butter, honey, gelatin 1.0- 2.0 -
Heating or keeping warm
Stew, e.g. lentil stew 1.5- 2.0 -
Milk
1
1.5- 2.5 -
Heating sausages in water
1
3.0- 4.0 -
Defrosting and heating
Spinach, frozen 3.0- 4.0 15- 25
Goulash, frozen 3.0- 4.0 35- 55
Poaching, simmering
Potato dumplings
1
4.5- 5.5 20- 30
Fish
1
4.0- 5.0 10- 15
White sauces, e.g. Béchamel sauce 1.0- 2.0 3- 6
Whisked sauces, e.g. Béarnaise sauce, Hollandaise sauce 3.0- 4.0 8- 12
Boiling, steaming, braising
Rice (with double the volume of water) 2.5- 3.5 15- 30
Rice pudding
3
2.0- 3.0 30- 40
Unpeeled boiled potatoes 4.5- 5.5 25- 35
Boiled potatoes 4.5- 5.5 15- 30
Pasta
1
6.0- 7.0 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 -
1
Without lid
2
Turn several times
3
Preheat at level 8.0- 8.5
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