Operation Manual

EN 14

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 9 to:

• bring the food or liquid to the boil quickly;

• ‘shrink’ greens;

• heat oil and fat;

• bring a pressure cooker up to pressure.

Use setting 8 to:

• sear meats;

• fry flatfish;

• fry omelettes;

• fry boiled potatoes;

• deep fry foods.

Use setting 7 to:

• fry thick pancakes;

• fry thick slices of breaded meat;

• fry bacon (fat);

• fry raw potatoes;

• make French toast;

• fry breaded fish.

Use setting 6 and 5 to:

• complete the cooking of large quantities;

• defrost hard vegetables;

• fry thin slices of breaded meat.

Use settings 1-4 to:

• simmer bouillon;

• stew meats;

• simmer vegetables;

• melting chocolate;

• melting cheese.

COOKING