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10 electrolux
Examples of cooking applications
The information given in the following table is for guidance only.
Heat
Cooking-
set-
process
ting
0
Keeping
1
food warm
Melting
1-2
Solidifying
Simmering
2-3
on low heat
Steaming
3-4
Braising
4-5
Boiling
Gentle
6-7
Frying
Heavy
7-8
Frying
Boiling
9
Searing
Deep frying
suitable for
Residual heat, Off position
Keeping cooked foods warm
Hollandaise sauce,
melting butter, chocolate,
gelatine
Fluffy omelettes, baked eggs
Simmering rice and milk-based
dishes
Heating up ready-cooked meals
Steaming vegetables, fish
braising meat
Steaming potatoes
Cooking larger quantities of
food, stews and soups
Frying escalopes, veal cordon
bleu, cutlets, rissoles, sausages,
liver, roux, eggs, pancakes,
doughnuts
Hash browns, loin steaks,
steaks, Flädle (pancakes for
garnishing soup)
Boiling large quantities of water, cooking pasta, searing meat (goulash, pot roast),
Cooking
time
as required
5-25 mins.
10-40 mins.
Add at least twice as much
25-50 mins.
liquid as rice, stir milk dishes
part way through cooking
With vegetables add only a
20-45 mins.
little liquid (a few table-
Use only a little liquid, e. g.:
20-60 mins.
60-150 mins.
Steady frying
5-15 mins.
per pan
deep frying chips
Tips/Hints
Cover
Stir occasionally
Cook with lid on
spoons)
¼
max.
l water for
750 g potatoes
Up to 3 l liquid plus
ingredients
Turn halfway through
cooking
Turn halfway through
cooking
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