Operation Manual

4 Cooking

4.2 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 ‘boost’ and setting 9 to:

º bring the food or liquid to the boil quickly;

º ‘shrink’ greens;

º heat oil and fat;

º bring a pressure cooker up to pressure.

• Use setting 8 to:

º sear meats;

º fry ﬂ atﬁ sh;

º fry omelettes;

º fry boiled potatoes;

º deep fry foods.

• Use setting 7 to:

º fry thick pancakes;

º fry thick slices of breaded meat;

º fry bacon (fat);

º fry raw potatoes;

º make French toast;

º fry breaded ﬁ sh.

• Use setting 6 and 5 to:

º complete the cooking of large quantities;

º defrost hard vegetables;

º fry thin slices of breaded meat.

• Use settings 1-4 to:

º simmer bouillon;

º stew meats;

º simmer vegetables;

º melting chocolate;

º melting cheese.