Operation Manual

GB 13GB 12
cooking information
cooking tables
cooking-
bringing to intermediate through
the boil setting setting
miscellaneous
apple sauce 7 6 3
melting butter 6-7 4-5 4
melting chocolate 1
Scotch pancake 6 – 6
eggs 7 5
crêpes 6 – 6
macaroni 9 5 3
boiling milk 7 – –
pancakes 7 – 6
cooking porridge 7 5 2
rice 9 6 2
thickening sauces
(with egg yolks) 1 2
frying bacon 6 – –
fried egg 6 – 6
cooking pears 9 6 3
attention!
If you fry using a frying pan with a base larger than the
cooking zone, it is important to let the pan heat up evenly.
Start on setting 5, for example, and increase the setting
slowly.
When using a wok, it is important that the base is flat and
that the wok is preheated thoroughly at a high power level.
cooking information
cooking tables
cooking-
bringing to intermediate through
the boil setting setting
soup
making stock 9 7 3
clear soup 9 7 2/3
thick soup 7 – 7
meat
small cut 7 – 6
large cut 8 7 3/5
steak 6 – –
fish
frying 8 7 6
potatoes
boiling 9 6 5
frying
– raw potatoes 9 6 5
– cooked potatoes 7 – –
vegetables
boiling
– dried pulses
(e.g. peas, beans) 9 6 4
– firm vegetables
(e.g. carrots, beans) 9 6 3
– vegetables that shrink
(e.g. endive, spinach) 7 – 4
sautéing
– onions 7 – 6
defrosting
– firm vegetables 6 – –
– leaf vegetables 5 – –
sauce
sauce thickened using roux
or prepared thickener 7 – 7
frying
frying chips 9 – 9
croquette – frozen 9 – 6
croquette – fresh 9 – 7