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COOKING
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 6 to:
• Bringing all foods and liquids to the boil. Reducing leaf vegetables.
Sealing meats. Frying steak, fish and potatoes.
Use setting 5 to:
• Frying crêpes, French toast, deep frying.
Use setting 4 to:
• Frying (Scotch) pancakes.
Use setting 3 to:
• Frying fish and small cuts of meat. Braising large joints of meat,
frying onions.
Use settings 2 to:
• Simmering vegetables with a cooking time of more than 10 minutes,
braising vegetables, thawing frozen leaf vegetables.
Use settings 1 to:
• Stewing meats, keeping dishes warm, simmering small quantities.
Use settings 0 to:
• In this setting the element is switched off. Simmering food with a
cooking time shorter than 10 minutes, once it has first been brought
to the boil at a higher setting.
GB 11
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