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11
HELPFUL HINTS AND TIPS
The data in the table is for guidance only.
1
Keep cooked foods warm as required Cover
1-3 Hollandaise sauce, melt: butter, chocolate,
gelatine
5 - 25 min Mix occasionally
1-3 Solidify: fluffy omelettes, baked eggs 10-40 min Cook with a lid on
3-5 Simmer rice and milk- based dishes, heating up
ready-cooked meals
25-50 min Add at least twice as much liquid
as rice, stir milk dishes part way
through
5-7 Steam vegetables, fish, meat 20-45 min Add some tablespoons of liquid
7-9 Steam potatoes 20-60 min Use max. 1⁄4 L water for 750 g of
potatoes
7-9 Cook larger quantities of food, stews and soups 60 - 150 min Up to 3 L liquid plus ingredients
9-12 Gentle fry: escalope, veal cordon bleu, cutlets,
rissoles, sausages, liver, roux, eggs, pancakes,
doughnuts
as necessary Turn halfway through
12-13 Heavy fry, hash browns, loin steaks, steaks 5 - 15 min Turn halfway through
14 Boil large quantities of water, cook pasta, sear
meat (goulash, pot roast), deep fry chips
According to the newest scientific knowledge,
if you brown food (especially food that contains starch),
acrylamides can pose a health risk. Thus, we recommend
that you cook at the lowest temperatures and do not
brown food too much.
The Power function is suitable for heating large quantities of water.
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