Cooking Tables - Atag HI9071M Manuel D'utilisation

cooking information

cooking tables

GB 22
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
bringing to intermediate
the boil setting
(boost)
(boost)
10
9
11
7/8
11
(boost)
(boost)
9
(boost)
(boost)
9
9
8
6
9
(boost)
(boost)
(boost)
cooking-
through
setting
9 3
9 2/3/4
– –
– –
9 3/5
– –
10 8
8 6
8 6
– –
8 4
8 3
– 5
– 7
– –
– –
– 9
– 12
– 8
– 9