Aeg-Electrolux 30006VE-WN User Manual Page 18

  • Download
  • Add to my manuals
  • Print
  • Page
    / 52
  • Table of contents
  • BOOKMARKS
  • Rated. / 5. Based on customer reviews
Page view 17
Uses, Tables and Tips18
Cooking table
The information given in the following table is for guidance only.
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.
Heat
setting
Cooking
process
suitable for
Cooking
time
Tips/Hints
0 Residual heat, Off position
1
Keeping
food warm
Keeping cooked foods warm as required Cover
12
Melting
Hollandaise sauce,
melting butter, chocolate,
gelatine
525 mins. Stir occasionally
Solidifying Fluffy omelettes, baked eggs 1040 mins. Cook with lid on
23
Simmer
ing on low
heat
Simmering rice and milk
based dishes
Heating up readycooked
meals
2550 mins.
Add at least twice as
much liquid as rice, stir
milk dishes part way
through cooking
34
Steaming
Braising
Steaming vegetables, fish
braising meat
2045 mins.
With vegetables add only
a little liquid (a few table
spoons)
45 Boiling
Steaming potatoes 2060 mins.
Use only a little liquid, e.
g.: max.
¼ l water for
750 g potatoes
Cooking larger quantities of
food, stews and soups
60150 mins.
Up to 3 l liquid plus in
gredients
67
Gentle
Frying
Frying escalopes, veal cor
don bleu, cutlets, rissoles,
sausages, liver, roux, eggs,
pancakes, doughnuts
Steady frying
Turn halfway through
cooking
78
Heavy
Frying
Hash browns, loin steaks,
steaks, Flädle (pancakes for
garnishing soup)
515 mins.
per pan
Turn halfway through
cooking
9
Boiling
Searing
Deep
frying
Boiling large quantities of water, cooking pasta, searing meat (goulash,
pot roast), deep frying chips
Page view 17
1 2 ... 13 14 15 16 17 18 19 20 21 22 23 ... 51 52

Comments to this Manuals

No comments