42
Cooking
Note:
❑ To retain vitamins and minerals, cook potatoes and vegetables in only a little water. Rapid
boil times are reduced.
❑ The figures in the table are guide values and may vary depending on the food and utensil.
❑ Make use of residual heat. If food requires a long cooking time, you can switch off the
hotplates 5–10 minutes before the end of the cooking time.
❑ The electronic automatic rapid boil control is less suitable for foods which have to be
browned and/or turned frequently during the cooking time.
Pan selection
Selecting the correct pans will save you
time and energy.
❑ Best results will be obtained only if
good-quality pots and pans are used.
❑ Use only pots and pans which have a
flat base.
❑ Use adequately large pots and pans.
❑ The base diameter of the pans should
be equal to or slightly larger than the
diameter of the hotplate.
❑ Cook the food with the pan lid on.
❑ If the food needs to be cooked in a lot
of liquid, use a deep pan to prevent the
contents from overflowing.
❑ Before placing a pan on the hotplate,
always dry the pan base.
Without rapid boil
Melt
Heat
Fry
With rapid boil
Steam
Boil
Braise
Examples
(Cooking) chocolate
Butter
Gelatine
Vegetables (tinned)
Stew
Pancakes
Fish fingers
Cutlets
Examples
Fish
Rice
Jacket potatoes
Peeled potatoes
Fresh vegetables
Pot roast
Roulades
Setting
1
2
2
3
3
5 – 6
4
•
–5
4
•
–5
Remark
Stir
occasionally
5 – 6
Fry
continuously
Table of cooking times
Setting
3
•
2
•
2
•
–3
2
•
–3
2
•
–3
3•–4
3 – 3
•
