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USE
Cooking power levels
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 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;
Use the medium settings for:
•
completing the cooking of large quantities;
•
defrosting firm vegetables (French beans, for example).
Use the lowest settings for:
•
simmering bouillon;
•
stewing pears;
•
preparing meat stew;
•
completing the cooking of dishes;
•
braising vegetables.
EN 7
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