Bosch NIT8053UC - Manual (Page 14)

14
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
1Ć2
Heating
Frozen vegetables eg. spinach
Broth
Thick soup
Milk**
2point Ć 3point
7Ć8
2Ć3
1pointĆ2point
Simmering
Delicate sauce e. g. Béchamel sauce**
Spaghetti sauce
Pot roast
Fish*
5Ć6
2Ć3
4Ć5
4point Ć 5point
Cooking
Rice (with double the amount of water)
Potatoes boiled in their skins with 1Ć2 cups of water
Boiled potatoes with 1Ć2 cups of water
Fresh vegetable with 1Ć2 cups of water
Frozen vegetable with 1Ć2 cups of water
Pasta (2Ć4 qts water)*
Pudding**
Cereals
2point Ć 3point
4Ć5
4Ć5
4Ć5
4Ć5
6Ć7
5Ć6
2point Ć 3 point
Frying
Pork chop
Chicken breast
Bacon
Eggs
Fish
Pancakes
6Ć7
4point Ć 5point
6Ć7
5Ć6
6Ć7
6Ć7
Deep fat frying (in 1Ć2 ltr. oil)**
Deep frozen foods** e.g. chicken nuggets (0.45 lb per serving)
Others** e.g. doughnuts (0.9 lb per serving)
7Ć9
4point Ć 5point
* ongoing setting without lid
** without lid
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.
Table
For best results
The correct pan size
Put the lid on
Use only a little water to boil food
Reduce the heat