10.1 Examples of cooking applications for the hob
Heat set‐
ting
Application Time
(min)
Hints
1 To keep cooked food warm. as required Put a lid on the cookware.
1 - 2 To make Hollandaise sauce, and to melt
butter, chocolate and gelatine.
5 - 25 Mix at intervals.
1 - 2 To solidify fluffy omelettes and baked
eggs.
10 - 40 Cook with a lid on.
2 - 3 To simmer rice and milk-based dishes,
and to heat up ready-cooked meals.
25 - 50 Add a minimum of two times as much
liquid as rice. Stir milk dishes halfway
through.
3 - 4 To steam vegetables, fish and meat. 20 - 45 Add some tablespoons of a liquid.
4 - 5 To steam potatoes. 20 - 60 Use a maximum of 1/4 l water for 750 g
of potatoes.
4 - 5 To cook larger quantities of food, stews
and soups.
60 - 150 Add a maximum of 3 l of a liquid to the
ingredients.
6 - 7 To lightly fry escalopes, veal cordon bleu,
cutlets, rissoles, sausages, liver, eggs,
pancakes and doughnuts, and to cook
roux.
as required Turn halfway through.
7 - 8 To fry hash browns, loin steaks and
steaks.
5 - 15 Turn halfway through.
9 To boil large quantities of water, to cook pasta, to sear meat (goulash, pot roast) and to deep-fry
chips.
10.2 Cooking recommendations
The temperature and cooking times in the tables are guidelines only. They depend on the recipes and the quality
and quantity of the ingredients used.
Your oven may bake or roast differently to the oven you had before. The tables below show recommended set‐
tings for temperature, cooking time and shelf position for specific types of the food.
If you cannot find the settings for a special recipe, look for the similar one.
10.3 Inner side of the door
On the inner side of the door you can
find:
• the numbers of the shelf positions.
• information about the oven functions,
recommended shelf positions and
temperatures for dishes.
10.4 Baking
For the first baking, use the lower
temperature.
You can extend the baking time by 10 – 15
minutes if you bake cakes on more than one
shelf position.
Cakes and pastries at different heights do not
always brown equally. There is no need to
change the temperature setting if an unequal
browning occurs. The differences equalize
during baking.
Trays in the oven can distort during baking.
When the trays are cold again, the distortions
disappear.
ENGLISH 13
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