AEG 61000M - Manual (Page 10)

28
Settings for Cooking on the Rings
The setting position required for cooking processes is dependent on the
quality of the pots and on the type and amount of the food.
3
When heating up or frying, we recommend heat setting “9", and then
continue cooking foods at an appropriate lower heat setting.
Heat
setting
Cooking method Examples
9 Parboiling
Starting of cooking and roasting, cooking of large
quantities of liquid, then switch-back to
appropriate setting
7-9
Frying
Quick frying
French fries, pan-cakes
Fillet of pork and beef, steaks goulash
6-7
Roasting
Frying without
crust
Frying of meat, schnitzel, cutlets, meat-balls,
sausages, liver, fish-fillet in deep fat, Frying eggs
or chops
4-5
Boiling
Braising
Boiled potatoes, stews, soups, hot-pot, sauces in
large quantities
3-4
Simmering
Stewing
Simmering of vegetables, braising of meat, lightly
cooking
small amount of fruit with little liquid
2-3
Gentle
simmering
Simmering of rice and food with milk (sometimes
stirring), Stewing of smaller amount of potatoes
or vegetables, Warming up of prepared meal
1-2 Melting
Omelette, fried eggs, Hollandaise sauce, Keeping
warm a meal or small amount of hot-pot
Melting of butter, chocolate, gelatine.
0 Residual heat, OFF-position