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Setting Cooking method Examples
9 Boiling Water
Searing Meat
Heating Fat, liquids
Boiling Soup, sauce
9 - 8. Blanching Vegetables
8 - 6 Roasting Meat, potatoes
6 - 5 Roasting Fish
7 - 6 Baking Pancakes, egg dishes
Boiling in open pot Pasta, liquids
6 - 5 Browning Flour, onions
Roasting Almonds, breadcrumbs
Frying Bacon
Reducing Stocks, sauces
5. - 4. Simmering in open pot Dumplings, soup garnish, meat stock,
poached eggs
4 - 3 Simmering in open pot Sausages
5 - 4 Steaming Vegetables, potatoes, fish
Stewing Vegetables, fruit, fish
Braising Rolled beef steaks, roasts, vegetables
3. - 2. Braising Goulash
4. - 3. Boiling with closed lid Soup, sauces
3. - 2. Thawing Frozen foods
3 - 2 Slow cooking Rice, pulses
Thickening Egg dishes
2 - 1 Reheating / keeping warm Soup, casserole, vegetables in a sauce
Melting Butter, chocolate
Each cooking zone has 9 heat settings with intermediate settings. Switch to the highest cooking level in
order to reach the required temperature quickly. Then always switch back to the lower cooking level.
The cooking levels are identical for all cooking zones.
The values given above must be looked upon as recommended values. The heat required depends not only
on the type and condition of the food, but also the size and contents of the pot.
Settings table