AEG 30006FF - Manual (Page 18)

18
Cooking table
The information given in the following table is for guidance only.
Heat
set-
ting
Cooking-
process
suitable for Cooktime Tips/Hints
0
Residual heat,
Off position
•
Keeping
food
warm
Keeping cooked foods
warm as required Cover
Melting
Hollandaise sauce,
melting butter, chocolate,
gelatine 5-25 mins. Stir occasionally
Solidi-
fying
Fluffy omelettes, baked
eggs 10-40 mins. Cook with lid on
1
Simmer-
ing on
low heat
Simmering rice and milk-
based dishes
Heating up ready-cooked
meals 25-50 mins. Add at least twice as
much liquid as rice, stir
milk dishes part way
through cooking
•
Steaming
Braising
Steaming vegetables, fish
Braising meat 20-45 mins. With vegetables add
only a little liquid (a
few tablespoons)
Boiling
Steaming potatoes 20-60 mins. Use only a little liquid,
e. g.: max.
¼
l water
for 750 g potatoes
Cooking larger quantities
of food, stews and soups 60-150
mins. Up to 3 l liquid plus in-
gredients
2
Gentle
frying
Frying escalopes, veal
cordon bleu, cutlets, ris-
soles, sausages, liver, roux,
eggs, pancakes, dough-
nuts Steady
frying Turn halfway through
cooking
•
Heavy
frying
Hash browns, loin steaks,
steaks, Flädle (pancakes
for garnishing soup) 5-15 mins.
per pan Turn halfway through
cooking
3
Boiling
Searing
Deep
frying
Boiling large quantities of water, cooking pasta
searing meat (goulash, pot roast)
Deep frying chips