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Uses, Tables and Tips
Chart for Setting the Cooking Zones
Heat setting
9 or Boost
7-9
6-7
4-5
3-4
2-3
1-2
0
Note:
The heat setting indicated in the table above is only guidelines for
your reference. You need to adjust the heat settings to the pan and
food conditions.
Heating Up
Heavy
Browning
Deep fat
frying
Baking
Frying
Boil
Steaming
Simmering
Melting
suitable for
Bringing liquid to a boil.
Browning meat, heat oil for deep fat
frying or sauteing.
Maintaining fast boil for large
amounts of liquids.
Frying meat, schnitzel, cordon bleu,
chops, pancakes, rissoles, roux,
mild roasting, fried sausages, liver,
eggs.
Cooking larger quantities of food,
stews and soups, steaming
potatoes, cooking meat stock or
bouillon
Steaming vegetables or braising
meat, cooking rice pudding
Simmering rice or milk-based
dishes, steaming smaller quantities
of potatoes or vegetables, heating
up ready-to-serve meals.
Fluffy omelettes, egg royale, Sauce
hollandaise, keeping dishes warm,
melting butter, chocolate, honey
gelatin
Off setting
27
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