Fulgor Milano CPH 402 ID TY TC Mode D'emploi page 19

SETTING COOKING LEVELS
COOKING LEVELS
1
2
3
4
5
6
7
8
9
GREASE
BUTTER
LARD
BEEF FAT
OLIVE OIL
SUNFLOWER OIL
PEANUT OIL
COCONUT OIL
TYPES OF FOOD
FISH and SEAFOOD
VEAL
BEEF
PORK
LAMB
POULTRY
SAUSAGE
FRIED EGG
OMELETTE
FRUIT
VEGETABLES
COOKING RICE
PREVIOUSLY COOKED
COOKING PASTA
PREVIOUSLY COOKED
TEMPERATURES (°C)
50
75
100
125
150
170
190
205
220
MAXIMUM TEMPERATURE and SMOKE POINT
MAXIMUM TEMPERATURE
RECOMMENDED POWER LEVEL (°C)
ADVICE IN THE KITCHEN
TEMPERATURES (°C)
Note: Always preheat the cooking surface!
Note: Always preheat the cooking
surface!
Use of fats and oils
When using fats and oils, is very important to select the
right temperature. When the right temperature is set, the
important components of the oils and fats remain. If the
temperature is too high, the fat begins to smoke (the
"smoke point").
130/4
170/6
180/6
180/6
200/7
200/7
200/7
170-180
160-180
200-210
180-210
180-200
160-180
200
140
140-160
140-160
140-160
140-160
140-160
19
GB
SMOKE POINT (°C)
150
200
210
200
220
235
240
POWER LEVEL
6
6
8
7
7
6
7-8
4-5
5
5
5
5
5