PKM875DP1A User Manual

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Operating the appliance en

Switching off the hotplate

Select the hotplate. Set the control panel to 0. After

about 10 seconds, the residual heat indicator appears.

Note: The last selected hotplate remains activated. You

can set the hotplate without selecting it again.

Table of cooking times

The following table provides some examples.

Cooking times and heat settings may vary depending

on the type of food, its weight and quality. Deviations

are therefore possible.

For bringing liquids to the boil, use heat setting 9.

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.

Tips for energy-saving cooking can be found in the

Environmental protection section.~ Page 4

Ongoing

cooking set-

ting

Ongoing cook-

ing time in

minutes

Melting

Chocolate coating 1-1.5 -

Butter, honey, gelatine 1-2 -

Heating and keeping warm

Stew (e.g. lentil stew) 1-2 -

Milk** 1.5-2.5 -

Heating sausages in water** 3-4 -

Defrosting and heating

Frozen spinach 2.5-3.5 10-20 min

Frozen goulash 2.5-3.5 20-30 min

Poaching, simmering

Dumplings 4.5-5.5* 20-30 min

Fish 4-5* 10-15 min

White sauces, e.g. béchamel

sauce

1-2 3-6 min

Whisked sauces, e.g. sauce Béar-

naise, hollandaise

3-4 8-12 min

Boiling, steaming, braising

Rice (with double the quantity of

water)

2-3 15-30 min

Rice pudding 1.5-2.5 35-45 min

Unpeeled boiled potatoes 4-5 25-30 min

Boiled potatoes 4-5 15-25 min

Pasta, noodles 6-7* 6-10 min

Stew, soups 3.5-4.5 15-60 min

* Ongoing cooking without a lid

** Without lid

*** Turn frequently

Vegetables 2.5-3.5 10-20 min

Frozen vegetables 3.5-4.5 10-20 min

Cooking in a pressure cooker 4-5 -

Braising

Roulades 4-5 50-60 min

Pot roast 4-5 60-100 min

Goulash 2.5-3.5 50-60 min

Frying with little oil**

Escalope, plain or breaded 6-7 6-10 min

Escalope, frozen 6-7 8-12 min

Chop, plain or breaded*** 6-7 8-12 min

Steak (3 cm thick) 7-8 8-12 min

Hamburger, rissoles (3 cm

thick)***

4.5-5.5 30-40 min

Poultry breast (2 cm thick)*** 5-6 10-20 min

Poultry breast, frozen*** 5-6 10-30 min

Fish and fish fillet, plain 5-6 8-20 min

Fish and fish fillet, breaded 6-7 8-20 min

Fish and fish fillet, breaded and

frozen, e.g. fish fingers

6-7 8-12 min

Scampi and prawns 7-8 4-10 min

Sautéing vegetables, fresh mush-

rooms

7-8 10-20 min

Vegetables, meat in Asian-style

strips

7.5-8.5 15-20 min

Stir fry, frozen 6-7 6-10 min

Pancakes 6-7 consecutively

Omelette 3.5-4.5 consecutively

Fried eggs 5-6 3-6 min

Deep-fat frying (150-200 g per

portion continuously in 1-2 li-

tres oil**)

Frozen products, e.g. chips,

chicken nuggets

8-9 -

Croquettes, frozen 7-8 -

Meat, e.g. chicken portions 6-7 -

Fish, breaded or battered 5-6 -

Vegetables, mushrooms, breaded

or battered, tempura

5-6 -

Small baked items, e.g. ring

doughnuts/jam-filled doughnuts,

fruit in batter

4-5 -