Publicité
Les langues disponibles
Les langues disponibles
USE
Cooking power levels
Because the settings depend on the quantity and composition of the contents of the pan,
the table below is intended as a guideline only.
Use the highest setting for:
•
bringing to the boil quickly;
•
shrinking down leaf vegetables;
•
blanching vegetables;
•
heating oil, fat and butter;
•
frying steak (rare, red);
•
pressurising a pressure cooker;
•
cooking smooth blancmange and custard.
Use a slightly lower setting for:
•
searing meat;
•
frying flatfish, slices or fillet;
•
frying cooked potatoes;
•
cooking smooth, thickened soups and sauces
•
frying omelettes;
•
frying beef steak (medium, pink-red);
•
deep frying (depending on the temperature and the quantity).
Use a setting slightly above the average setting for:
•
cooking of thick pancakes;
•
frying thick pieces of meat in breadcrumbs;
•
cooking through thin pieces of meat;
•
broiling large pieces of meat
•
frying blocks of ham or bacon;
•
frying raw potatoes;
•
frying fish coated with breadcrumbs;
Use the medium settings for:
•
completing the cooking of large quantities;
•
defrosting firm vegetables (French beans, for example).
Use the lowest settings for:
•
simmering bouillon;
•
stewing pears;
•
preparing meat stew;
•
completing the cooking of dishes;
•
braising vegetables.
EN 7
Publicité
