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Idiomas disponibles
Idiomas disponibles
Table
The following table provides a few examples.
The table values have been calculated after the element has been preheated to its
maximum temperature level.
Examples
Heat setting
Melting
Chocolate, chocolate coating, butter
1-2
Heating
Frozen vegetables eg. spinach
2point - 3point
Broth
7 8
Thick soup
2 3
Milk**
1point 2point
Simmering
Delicate sauce e. g. Bechamel sauce**
5-6
Spaghetti sauce
2-3
Pot roast
4-5
Fish*
4point
5point
Cooking
Rice (with double the amount of water)
Potatoes boiled in their skins with 1 2 cups of water
Boiled potatoes with 1 2 cups of water
Fresh vegetable with 1-2 cups of water
Frozen vegetable with 1-2 cups of water
Pasta (2-4 qts water)*
Pudding**
Cereals
2point - 3point
4-5
4-5
4-5
4-5
6-7
56
2point
3 point
Frying
Pork chop
6 7
Chicken breast
4point - 5point
Bacon
6 7
Eggs
5-6
Fish
6-7
Pancakes
6-7
Deep fat frying (in 1 2 Itr, oil)**
Deep frozen foods** e.g. chicken nuggets (0.45 Ib per serving)
7-9
Others** e.g. doughnuts (0.9 Ib per serving)
4point - 5point
* ongoing setting without lid
** without lid
For best results
The correct pan size
Put the lid on
Use only a little water to boil food
Reduce the heat
Use pans and saucepans with thick, flat bases. An uneven base increases cooking time.
Choose the correct pan size for each element. The diameter of the pan or saucepan
base should correspond to the size of the element.
Note: Cookware manufacturers often give the diameter across the top of the pan.
This is usually larger than the diameter of the base.
Use a small pan for small quantities.
Always cover the pan with a lid that fits. Food cooks faster when you use the lid.
Boil foods with a small quantity of water. Vegetables retain their vitamins and
minerals.
Switch to a lower temperature as early as possible.
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