ZANKER ZKM8530DX Manual de usuario descargar pdf (Pagina 24)

• Use the residual heat to keep the food warm or to

melt it.

The cooking zone efficiency

The cooking zone efficiency is related to the diameter

of the cookware. The cookware with a smaller diameter

than the minimum receives only a part of the power

generated by the cooking zone. For the minimum diam-

eters see the Technical Information chapter.

The Examples of cooking applications

The relation between the heat setting and the cooking

zone consumption of power is not linear.

When you increase the heat setting it is not proportional

to the increase of the cooking zone consumption of

power.

It means that the cooking zone with the medium heat

setting uses less than a half of its power.

The data in the table is for guidance only.

Heat

set-

ting

Use to: Time Hints Nominal power

consumption

Keep warm the food you cooked as required Put a lid on a cookware 3 %

1 - 2 Hollandaise sauce, melt: butter,

chocolate, gelatine

5 - 25 min Mix from time to time 3 – 5 %

1 - 2 Solidify: fluffy omelettes, baked

eggs

10 - 40 min Cook with a lid on 3 – 5 %

2 - 3 Simmer rice and milkbased

dishes, heating up ready-

cooked meals

25 - 50 min Add the minimum twice as

much liquid as rice, mix milk

dishes part procedure through

5 – 10 %

3 - 4 Steam vegetables, fish, meat 20 - 45 min Add some tablespoons of liq-

uid

10 – 15 %

4 - 5 Steam potatoes 20 - 60 min Use max. ¼ l water for 750 g

of potatoes

15 – 21 %

4 - 5 Cook larger quantities of food,

stews and soups

60 - 150 min Up to 3 l liquid plus ingredi-

ents

15 – 21 %

6 - 7 Gentle fry: escalope, veal cor-

don bleu, cutlets, rissoles, saus-

ages, liver, roux, eggs, pan-

cakes, doughnuts

as necessary Turn halfway through 31 – 45 %

7 - 8 Heavy fry, hash browns, loin

steaks, steaks

5 - 15 min Turn halfway through 45 – 64 %

9 Boil water, cook pasta, sear meat (goulash, pot roast), deep-fry chips 100 %

Boil large quantities of water. Power management is activated.

Information on acrylamides

Important! According to the newest scientific

knowledge, if you brown food (specially the one which

contains starch), acrylamides can pose a health risk.

Thus, we recommend that you cook at the lowest

temperatures and do not brown food too much.

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ZANKER ZKM8530DX Manual de usuario Pagina 24

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