Settings
Settings
Melting butter, chocolate etc
Dissolving gelatine
Preparing yoghurt
1-2
Thickening sauces containing egg yolk and butter
Warming small quantities of food/liquid
Keeping warm food which sticks easily
Cooking rice
1-3
Warming liquids and non-solid food
Thickening sauces, eg Hollandaise
Cooking rice puddings
Preparing omelettes, lightly fried eggs
Steaming fruit
3-5
Defrosting deep frozen food
Steaming vegetables and fish
Cooking dumplings, potatoes, soups
Cooking pulses
4-6
Bringing to the boil and continued cooking of
large quantities of food
7
Gentle braising (without overheating the fat)
of meat, fish, vegetables, fried eggs
8-9
Frying pancakes 9 - 11
Boiling large quantities of water
Bringing to the boil
11-12
Symbol for switching on the extended cooking zone n
These settings are guidelines only, based on approx. 4 helpings. With deep pans,
large quantities or without the lid on, a higher setting is needed. With smaller
quantities select a lower setting.
Use
16
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