Cooking Table - AEG COMPETENCE 41056VH Installation And Operating Instructions Manual

Cooking table

The information given in the following table is for guidance only.
Heat
Cooking-
set-
ting
0
1
1-2
2-3
Steaming
3-4
4-5
6-7
7-8
9
3
We recommend when boiling or searing foods using the highest heat
setting at first and then letting foods requiring a longer cooking time
finish cooking on the desired heat setting.
1
Overheated fats and oils can ignite quickly. If you are cooking foods in
fat or oil (e.g. chips), remain nearby.
26
suitable for
process
Residual heat, Off posi-
Keeping
Keeping cooked foods
food
warm
Hollandaise sauce,
Melting melting butter, chocolate,
gelatine
Solidi- Fluffy omelettes, baked
fying
Simmering rice and milk-
Simmer-
based dishes
ing on
Heating up ready-cooked
low heat
Steaming vegetables, fish
Braising braising meat
Steaming potatoes
Boiling
Cooking larger quantities
of food, stews and soups
Frying escalopes, veal cor-
Gentle don bleu, cutlets, rissoles,
Frying sausages, liver, roux, eggs,
pancakes, doughnuts
Hash browns, loin steaks,
Heavy
steaks, Flädle (pancakes
Frying
for garnishing soup)
Boiling
Searing Boiling large quantities of water, cooking pasta, searing meat
Deep
frying
Cooking
tion
as required
warm
5-25 mins.
10-40 mins.
eggs
25-50 mins.
meals
20-45 mins.
20-60 mins.
60-150
Steady
frying
5-15 mins.
per pan
(goulash, pot roast), deep frying chips
Tips/Hints
time
Cover
Stir occasionally
Cook with lid on
Add at least twice as
much liquid as rice, stir
milk dishes part way
through cooking
With vegetables add
only a little liquid (a
few tablespoons)
Use only a little liquid,
e. g.: max.
for 750 g potatoes
Up to 3 l liquid plus in-
mins. gredients
Turn halfway through
cooking
Turn halfway through
cooking
¼
l water