Table des Matières
Publicité
Les langues disponibles
Les langues disponibles
cooking information
cooking tables
soup
making stock
clear soup
thick soup
meat
small cut
large cut
steak
fish
frying
potatoes
boiling
frying
– raw potatoes
– cooked potatoes
vegetables
boiling
– dried pulses
(e.g. peas, beans)
– firm vegetables
(e.g. carrots, beans)
– vegetables that shrink
(e.g. endive, spinach)
sautéing
– onions
defrosting
– firm vegetables
– leaf vegetables
sauce
sauce thickened using roux
or prepared thickener
frying
frying chips
croquette – frozen
croquette – fresh
GB 22
cooking-
bringing to
intermediate
through
the boil
setting
setting
12, ,
9
3
12, ,
9
2/3/4
10
–
–
9
–
–
11
9
3/5
7/8
–
–
11
10
8
12, ,
8
6
12, ,
8
6
9
–
–
12, ,
8
4
12, ,
8
3
9
–
5
9
–
7
8
–
–
6
–
–
9
–
9
12, ,
–
12
12, ,
–
8
12, ,
–
9
bringing to
miscellaneous
apple sauce
melting butter
melting chocolate
Scotch pancake
eggs
crêpes
macaroni
boiling milk
pancakes
cooking porridge
rice
thickening sauces
(with egg yolks)
frying bacon
fried egg
cooking pears
attention!
If you fry using a frying pan with a base larger than the
cooking zone, it is important to let the pan heat up evenly.
Start on setting 6, for example, and increase the setting
slowly.
When using a wok, it is important that the base is flat and
that the wok is preheated thoroughly at a high power level.
cooking information
cooking tables
cooking-
intermediate through
the boil
setting
setting
10
8
3
9
4-6
4
1
–
–
7
–
7
9
–
6
8
–
8
12,
,
6
3
9
–
–
9
–
8
9
6
2
12,
,
8
2
1
–
2
8
–
–
8
–
8
12,
8
3
GB 23
Publicité
Chapitres
Table des Matières
