EN 7
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.
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