Operating the cooktop
39
Setting range
Setting range
Melting butter, chocolate, etc.
Dissolving gelatin
1-2
Thickening sauces containing only egg yolk and butter
W
arming small quantities of liquid
Keeping food warm that sticks easily
Cooking rice
1-3
Warming liquid and semi-solid foods
Thick
ening creams and sauces.
Preparing omelets, lightly fried eggs
Steaming fruit
3–5
Thawing frozen foods
S
teaming vegetables, fish
Cooking pasta, legumes
Swelling grains
4–6
Bringing to a boil and continued cooking of large quantities of
food
7
Gentle braising (without overheating the fat) of fish, cutlets,
sausages, fried eggs, etc.
8–9
Frying pancakes, etc. 9–11
Boiling large quantities of water
Bringing to a boil
11–12
These settings, which refer to approx. 4 servings, should only be taken as a guide. With
deep p
ans, larger quantities or when cooking without a lid, a higher setting is required. For
smaller quantities, select a lower setting.
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