Table des Matières
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Les langues disponibles
Les langues disponibles
USE
Use setting 7 and 8 to:
•
fry thick pancakes;
•
fry thick slices of breaded meat;
•
fry bacon (fat);
•
cook raw potatoes;
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make French toast;
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fry breaded fish;
•
cook through pasta;
•
fry thin slices of (breaded) meat.
Use setting 4-6 to:
•
complete the cooking of large quantities;
•
defrost hard vegetables;
•
fry thick slices of breaded meat.
Use setting 1-3 to:
•
simmer bouillon;
•
stew meats;
•
simmer vegetables;
•
melt chocolate;
•
poach;
•
melt cheese.
Cooking Tips
•
When food comes to the boil, reduce the temperature setting.
•
Using a lid will reduce cooking times and save energy by retaining the heat.
•
Minimize the amount of liquid or fat to reduce cooking times.
•
Start cooking on a high setting and reduce the setting when the food has heated through.
Simmering, cooking rice
•
Simmering occurs below boiling point, at around 85 ˚C, when bubbles are just rising
occasionally to the surface of the cooking liquid. It is the key to delicious soups and tender
stews because the flavours develop without overcooking the food. You should also cook
egg-based and flour thickened sauces below boiling point.
•
Some tasks, including cooking rice by the absorption method, may require a setting higher
than the lowest setting to ensure the food is cooked properly in the time recommended.
EN 11
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