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Helpful hints and tips
HELPFUL HINTS AND TIPS
Cookware
• The bottom of the cookware must be as thick and flat as possible.
• Cookware made of enamelled steel and with aluminium or copper bottoms can cause the
colour change on the glass-ceramic surface.
Energy saving
• If it is possible, always put the lids on the cookware.
• Put cookware on a cooking zone before you start it.
• Stop the cooking zones before the end of the cooking time to use residual heat.
• The bottom of pans and cooking zones must have the same dimension.
The Examples of cooking applications
The data in the table is for guidance only.
Heat
setting
Keep warm the food you cooked
1
1-2
Hollandaise sauce, melt: butter, choco-
late, gelatine
1-2
Solidify: fluffy omelettes, baked eggs
2-3
Simmer rice and milkbased dishes, heat-
ing up ready-cooked meals
3-4
Steam vegetables, fish, meat
4-5
Steam potatoes
4-5
Cook larger quantities of food, stews
and soups
6-7
Gentle fry: escalope, veal cordon bleu,
cutlets, rissoles, sausages, liver, roux,
eggs, pancakes, doughnuts
7-8
Heavy fry, hash browns, loin steaks,
steaks
9
Boil large quantities of water, cook pasta, sear meat (goulash, pot roast), deep-fry chips
Use to:
Time
as re-
Put a lid on a cookware
quired
5-25
Mix from time to time
min
10-40
Cook with a lid on
min
25-50
Add the minimum twice as much
min
liquid as rice, mix milk dishes part
procedure through
20-45
Add some tablespoons of liquid
min
20-60
Use max. ¼ l water for 750 g of po-
min
tatoes
60-150
Up to 3 l liquid plus ingredients
min
as nec-
Turn halfway through
essary
5-15
Turn halfway through
min
Hints