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comfortable cooking
92
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;
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;
frying beef olives;
frying omelettes.
All manuals and user guides at all-guidesbox.com
comfortable cooking
93
Use the medium settings for:
Use the lowest settings for:
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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