Installation guide

12
SOUPS
BROTH THICK SOUP
FISH
STOCK FROZEN
SAUCES
THICK, MADE WITH FLOUR MADE WITH BUTTER AND EGGS (BEARNAISE
, HOLLANDAISE)
VEGETABLES
CHICORY, SPINACH PULSES,
BOILED POTATOES
FRIED POTATOES SAUTE POTATOES DEFROSTING VEGETABLES
MEAT
THINLY SLICED MEAT FRYING STEAKS GRILLING (CAST IRON GRILL PAN)
DEEP FRYING
FROZEN CHIPS FRESH CHIPS
MISCELLANEOUS
PRESSURE COOKER STEWED FRUIT PANCAKES CUSTARD MELTING CHOCOLATE JAM MILK FRIED EGGS PASTA BABY FOOD IN JARS (BAIN MARIE)
STEWS
CREOLE RICE RICE PUDDING
FRYING COOKING/BROWNING COOKING
KEEPING
D
ISHES
BRINGING BACK TO THE BOI
BRINGING TO THE BOIL STEADY SIMMERING
SIMMERING
WARM
7 6
5
4 3
2
19
8
add food
boil or fry
fast cooking
slow cooking
boil with cover
maximum power is reserved for frying and quick boiling.
99633131_GB_A.qxd 15/03/04 14:33 Page 12