Electrolux U24254 EHP6602K - Manual (Page 12)

12
Chart for Setting the Cooking Zones
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 “12", and then con-
tinue cooking foods at an appropriate lower heat setting.
Heat
Setting
Cooking
method
Examples
11-12 Parboiling
Starting of cooking and roasting, cooking
of large quantities of liquid, then switch-
back to appropriate setting
10-11
Frying
Quick frying
French fries, pan-cakes
Fillet of pork and beef, steaks goulash
8-9
Roasting
Frying without
crust
Frying of meat, schnitzel, cutlets, meat-
balls, sausages, liver, fish-fillet in deep fat,
Frying eggs or chops
5-7
Boiling
Braising
Boiled potatoes, stews, soups, hot-pot,
sauces in large quantities
4-6
Simmering
Stewing
Simmering of vegetables, braising of meat,
lightly cooking
small amount of fruit with little liquid
3-5
Gentle
simmering
Simmering of rice and food with milk
(sometimes stirring), Stewing of smaller
amount of potatoes or vegetables, Warm-
ing up of prepared meal
1-3 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