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Idiomas disponibles
Idiomas disponibles
Fine cooking: Braising
Braising is a combined cooking method where the food is briefly browned in a little hot fat, and then slowly cooked
in a little hot liquid. Braised dishes are especially delicious and aromatic. When preparing roulades, goulash, braised
vegetables or pot roasts, just brown the food using a little fat, as described in the "Browning" section. Once the desired
degree of browning has been reached, close the lid to allow the food to cook in its own juices. Add some
liquid if necessary and continue braising until the end.
Tips for controlling and selecting a burner
Starting to cook and steam
Browning, heating up
Main cooking phase, steaming, simmering
Heating ready-cooked meals
The setting ranges specified are median values. When cooking sensitive foods or small quantities, select a low setting.
Select a higher setting when cooking large quantities. Please also observe the instructions in your cooker operating
manual.
Solid cooking plates/glass ceramic cooking zones (radiation/halogen): The burner should correspond to, or be smaller than,
the diameter of the pot base. Gas hob: Centre the cookware, and ensure that the flame does not extend beyond
the pot base.
Induction hobs: Always centre the pot on the cooking zone. The size of the pot and of the cooking zone must
correspond.
It takes a little experience to select the optimum main cooking setting for energy-saving cooking. During the main
cooking phase, the pot contents should simmer gently without boiling over, and no more than a thin trail of steam
should escape from the lid. The heat should be reduced further if a lot of steam escapes. While cooking, ensure
that the lid handles are at a right angle to the side handles.
Controlling and selecting the burner
Electric hob heat settings
1 – 12
1 – 9
12
9
9 – 12
6 – 9
1 – 6
1 – 4
9
6
1 – 6
1 – 3
6
3
4 – 6
2 – 3
1 – 3
1
⁄
– 1
1
⁄
2
2
4
2
G
15
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