Heat setting Use to: Time
(min)
Hints
1 - 2 Hollandaise sauce, melt: butter,
chocolate, gelatine.
5 - 25 Mix from time to time.
1 - 2 Solidify: uy omelettes, baked
eggs.
10 - 40 Cook with a lid on.
2 - 3 Simmer rice and milk-based
dishes, heat up ready-cooked
meals.
25 - 50 Add at least twice as much liq‐
uid as rice, mix milk dishes
halfway through the proce‐
dure.
3 - 4 Stew vegetables, sh, meat. 20 - 45 Add a few tablespoons of wa‐
ter. Check the water amount
during the process.
4 - 5 Steam potatoes and other veg‐
etables.
20 - 60 Cover the bottom of the pot
with 1-2 cm of water. Check the
water level during the process.
Keep the lid on the pot.
4 - 5 Cook larger quantities of food,
stews and soups.
60 - 150 Up to 3 l of liquid plus ingredi‐
ents.
6 - 7 Gentle fry: escalope, veal cor‐
don bleu, cutlets, rissoles, saus‐
ages, liver, roux, eggs, pan‐
cakes, doughnuts.
as nec‐
essary
Turn over when needed.
7 - 8 Heavy fry, hash browns, loin
steaks, steaks.
5 - 15 Turn over when needed.
9 Boil water, cook pasta, sear meat (goulash, pot roast), deep-fry chips.
Boil large quantities of water. Booster is activated.
The data in the table is for
guidance only.
Cookware guidance
Warning! Refer to Safety
chapters.
What pots to use
Only use cookware which is suitable for
induction hobs. The cookware must be made
of a ferromagnetic material, such as:
• cast iron;
• enamelled steel;
• carbon steel;
• stainless steel (most types);
• aluminium with ferromagnetic coating or
a ferromagnetic plate.
To determine if a pot or pan is suitable,
check for the symbol (usually stamped on
ENGLISH 15
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