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comfortable cooking
112
Cooking table
The table below is intended solely as a guide, because the heat setting
depends on the quantity of food and the composition of the pan.
Use the highest setting for:
bringing to the boil quickly;
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shrinking down leaf vegetables;
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blanching vegetables;
heating oil and fat;
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frying steak (rare, red);
pressurising a pressure cooker;
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Use a slightly lower setting for:
searing meat;
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frying flatfish, slices or fillet;
frying cooked potatoes;
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cooking smooth, thickened soups and sauces;
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frying omelettes;
frying beef steak (medium, pink-red);
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deep frying (depending on the temperature and the quantity).
Use a setting slightly above the average setting for:
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cooking of thick pancakes;
frying thick pieces of meat in breadcrumbs;
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cooking through thin pieces of meat;
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broiling large pieces of meat;
frying blocks of ham or bacon;
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frying raw potatoes;
frying fish coated with breadcrumbs;
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frying beef olives;
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frying omelettes.
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comfortable cooking
113
Use the medium settings for:
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Use the lowest settings for:
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completing the cooking of large quantities;
defrosting firm vegetables (French beans, for example).
simmering bouillon;
stewing pears;
preparing meat stew;
completing the cooking of dishes;
braising vegetables.
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