Operating the cooktop
49
Setting range
Setting range
Keeping Warm h
Melting butter
Dissolving gelatin
Melting
chocolate
1-2
Making pudding 2
Warming small quantities of liquid
Cooking rice
3
Thawing frozen vegetables (blocks) 3
Making oatmeal 3
Warming liquid and semi-solid foods
Making
omelettes or lightly fried eggs
Steaming fruit
4
Cooking dumplings 4
Steaming vegetables or fish 5
Thawing and heating frozen food 5
Gently frying eggs (without overheating the fat) 6
Bringing large quantities of food to a boil, e.g. casseroles.
Thick
ening custard and sauces, e.g. hollandaise.
6-7
Gently frying meat, fish or sausages (without overheating the fat) 6-7
Frying pancakes, etc. 7
Braising for stews 8
Boiling large quantities of water
Bringing to a boil
9
These settings should only be taken as a guide. The power of the induction coils will vary
depending on the siz
e and material of the pan. For this reason, it is possible that the
settings will need to be adjusted slightly to suit your pans. As you use the cooktop, you will
get to know which settings suit your pans best.
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