Miele CS 1221 Provozní pokyny stáhnout pdf (Strana 20)

Settings

Cooking process Settings*

Melting butter, chocolate etc.

Dissolving gelatine

Preparing yoghurt

1-2

Thickening sauces containing egg yolk and butter

Warming small quantities of food/liquid

Keeping warm food which sticks easily

Cooking rice

1-3

Warming liquid and semi-solid foods

Thickening sauces, e.g. Hollandaise

Making porridge

Preparing omelettes, lightly fried eggs

Steaming fruit

2-4

Defrosting deep frozen food

Steaming vegetables, fish

Cooking dumplings, potatoes, pulses

Cooking broths, pulse soups

3-5

Bringing to the boil and continued cooking of large

quantities of food

5-6

Gentle braising (without overheating the fat) of meat, fish,

vegetables, fried eggs etc.

Frying pancakes etc. 7 - 8

Boiling large quantities of water

Bringing to the boil

Keeping warm (

* These settings which envisage approx. 4 servings, should only be taken as a

guide. With deep pans, large quantities or when cooking without the lid, a

higher setting is required. For smaller quantities, select a lower setting.

Operation

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Miele CS 1221 Provozní pokyny Strana 20