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EN 26
Cooking settings
Because the settings depend on the quantity and composition of the
contents of the pan, the table below is intended as a guideline only.
OPERATION INDUCTION
Use setting ‘boost’ and setting
11 and 12 to:
• bring the food or liquid to the
boil quickly;
• ‘shrink’ greens;
• heat oil and fat;
• bring a pressure cooker up to
pressure;
• wok
Use setting 9 and 10 to:
• sear meats;
• cook fish;
• cook omelettes;
• fry boiled potatoes;
• deep fry foods.
Use setting 7 and 8 to:
• fry thick pancakes;
• fry thick slices of breaded
meat;
• fry bacon (fat);
• cook raw potatoes;
• make French toast;
• fry breaded fish;
• cook through pasta;
• fry thin slices of breaded meat;
• fry thin slices of meat;
Use setting 4-6 to:
• complete the cooking of large
quantities;
• defrost hard vegetables;
• fry thick slices of breaded
meat.
Use settings 1-3 to:
• simmer bouillon;
• stew meats;
• simmer vegetables;
• melt chocolate;
• poach;
• keep warm;
• melt cheese.
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