Cooktop settings
Settings
Melting butter, chocolate etc.
Dissolving gelatin
1 - 2
Thickening sauces containing egg yolk and butter
Warming small quantities of food/liquid
Warming sticky foods
Cooking rice
1 - 3
Warming liquid and half-set foods
Thickening sauces, e.g. Hollandaise
Cooking rice pudding
Preparing omelettes, lightly fried eggs
Steaming fruit
3 - 5
Defrosting deep frozen food
Steaming vegetables, fish
Cooking dumplings, potatoes, soups
Cooking broths
4 - 6
Boiling and continued cooking of large
quantities of food
7
Gentle braising of meat, fish, vegetables, fried eggs etc.
8 - 9
Frying pancakes etc.
9 - 11
Boiling a large volume of water
11 - 12
These setting recommendations are only intended as a guide. With deep pans,
large quantities or without the lid on, a higher setting is needed. With smaller
quantities select a lower setting.
Using the cooktop
17
