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Melting chocolate and cooking
chocolate
Break the chocolate into small
1.
pieces and add to the pot.
The chocolate melts without being
stirred or burning.
Push the chocolate down with the
2.
spatula from time to time.
24.13 Simmering and poaching
During simmering and poaching food is cooked in a large amount of water or
in liquids containing water below their boiling point. Simmering and poaching
are suitable for food that loses its shape during cooking, e.g. dumplings, veget-
ables and fish. Take note of the recommended settings for simmering and
poaching.
Food
Tool
Dump-
-
1
lings
Fish
-
Poache
-
3
d egg
1
Also available as an automatic programme
2
Use the measuring cup.
3
Stir the water with vinegar beforehand to swirl it around.
Simmering dumplings
Add the water to the pot.
1.
Close and lock the lid.
2.
Insert the measuring cup and
3.
press "Start".
Once the temperature has been
4.
reached, place the dumplings in
the water.
Tip: The dumplings can then be kept
warm.
116
Min-
imum
quantity
of water
in ml
-
500
-
-
-
-
Melting fondue cheese
Remove the fondue cheese from
1.
the packaging and place in the
pot.
Close and lock the lid.
2.
Insert the measuring cup and
3.
press "Start".
If the fondue cheese starts to boil,
4.
reduce the temperature.
Tip: You can keep the dish warm at
80 °C.
Max-
in °C
imum
quantity
of water
in ml
2500
95
2000
85
3000
85
Poaching eggs
Select "Manual cooking".
1.
→ Page 85
For the water-vinegar mixture, add
2.
3 l water and 3 tbsp vinegar to the
pot.
Heat the water and vinegar to
3.
85 °C.
Once the temperature has been
4.
reached, stir the mixture with the
spatula until it swirls around a little.
min. -
Lid
max. in
mins
25-30
closed
18-23
closed
5-10
closed
2
2
2
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