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Melting butter, chocolate, etc.
Dissolving gelatin
Keeping soups and sauces warm
Making vanilla puddings and other puddings
Defrosting frozen vegetables (in a block)
Keeping soups and sauces warm and preparing rice
Preparing rolled oats, grits, polenta, risotto, rice pudding, cous-
cous, dulce de leche
Cooking dumplings, matzoh balls, ravioli, gnocchi, and tortellini
Poaching eggs
Heating liquid and semi-solid dishes
Preparing omelettes or fried eggs
Steaming fruit, making compote
Defrosting and heating frozen food
Steaming vegetables, fish, shellfish, mussels
Gently frying eggs (without overheating the fat)
Frying pancakes
Preparing paella
Cooking large quantities of food, such as casseroles
Thickening puddings and sauces, such as hollandaise
Simmering for a stew
Toasting nori, tortillas, pita, flat bread, etc.
Toasting nuts
Frying bacon
Searing meat, chicken, fish, or sausage
Cooking meat (such as hamburger, skewers, and steak), fish, and
chicken
Frying crêpes, etc.
Making marmalade and jelly
Cooking meat, chicken, fish, and vegetables
Cooking at hot temperatures in a wok, stir-frying
Frying, e.g., fries
Boiling water or other liquid
These levels should only be taken as a guide. They apply to 4 normal servings. With deep
pans, large quantities, or when cooking without the lid, a higher level is required. For smaller
quantities, select a lower level.
Setting ranges
Setting range
1–2
2
2–4
4–5
5–6
6–7
6–8
8
7–9
9
Booster
25
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