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Cooking settings
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 setting 9 to:
•
sear meats;
•
cook fish;
•
cook omelettes;
•
fry boiled potatoes;
•
deep fry foods.
Use setting 7 and 8 to:
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fry thick pancakes;
•
fry thick slices of breaded meat;
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fry bacon (fat);
•
cook raw potatoes;
•
make French toast;
•
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;
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stew meats;
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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.
EN 11
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