Bosch HEIP054U Manual

English 20

Time to boil can vary greatly depending on environmental 
conditions. Try the following tips to decrease boil time:

•

Use a lid.

•

Use a pan that is appropriately sized for the amount of 
water and the size of the element.

•

Select a pan with a flat base (See “Cookware Selection 
Guide” in the next column for details).

•

Choose a medium-weight pan (rather than a heavy-
weight one).

•

Make sure that the pan is positioned so that the entire 
base is in contact with the element.

•

Start with water that is already warm.

•

Boil the smallest amount of water necessary. Smaller 
volumes will boil faster than larger volumes.

Use this chart as a guide for heat settings. A range of heat 
settings are listed because the actual setting depends on:

•

type and quality of pan (See “Selecting Cookware”), 

•

type, quantity and temperature of the food, 

•

element used and 

•

the cook’s preference.

The Heat Settings recommended are based on a 240 volt 
power source. If your cooktop is connected to 208 volts, the 
same heat settings apply but foods may take a little longer 
to finish cooking.

Pan selection directly affects cooking speed and uniformity. 
For best results select pans with flat bases. When a pan is 
hot, the base (pan bottom) should rest evenly on the 
surface without wobbling (rocking). Flat, medium-to-heavy-
weight pans are best.

Turn the pan upside down on the 
countertop and place a ruler flat 
against the bottom of the pan. The 
bottom of the pan and the straight 
edge of the ruler should be flush 
against each other.

Another simple test to 
determine even heat 
distribution across the 
cookware bottom is to 
place 1” (25.4 mm) of water 
in the pan. Bring the water 
to a boil and observe the 
location of the bubbles as 
the water starts to boil. Good, flat cookware will have an 
even distribution of bubbles over the bottom surface area.

Matching Diameters – The base of the pan should cover 
or match the diameter of the element being used. Pans 
may overhang the element area by 1" (25.4 mm) all 
around.

Tight Fitting Lids – A lid shortens cooking/boiling time by 
holding heat inside the pot.

•

Use of pots and pans with rounded (either concave or 
convex) warped or dented bottoms should be avoided. 

•

Make sure the bottom of the pot or pan being used is 
clean and dry.

•

Use pots and pans with thick, smooth metal bottoms.

•

Do not slide metal pots across the cooktop. Pans may 
leave marks which need to be removed immediately. 
See Care and Cleaning Section.

•

Do not use glass pans as they may scratch the surface.

Specialty pans such as griddles, roasters, pressure 
cookers, woks, water bath canners and pressure canners 

Table 1:  Cooking Guide

Bringing water to boil

9 - High

Pan frying, sautéing, browning 
meat, deep fat frying

6-8 - Med-High

Most frying, eggs, pancakes, 
slow boil

4-5 - Med

Simmering, finish cooking, 
covered foods, steaming

2-3 - Med Low

Melting butter and chocolate

1 - Low