GB 22
cooking information
cooking tables
cooking-
bringing to intermediate through
the boil setting setting
soup
making stock 12, , 9 3
clear soup 12, , 9 2/3/4
thick soup 10 – –
meat
small cut 9 – –
large cut 11 9 3/5
steak 7/8 – –
fish
frying 11 10 8
potatoes
boiling 12, , 8 6
frying
– raw potatoes 12, , 8 6
– cooked potatoes 9 – –
vegetables
boiling
– dried pulses
(e.g. peas, beans) 12, , 8 4
– firm vegetables
(e.g. carrots, beans) 12, , 8 3
– vegetables that shrink
(e.g. endive, spinach) 9 – 5
sautéing
– onions 9 – 7
defrosting
– firm vegetables 8 – –
– leaf vegetables 6 – –
sauce
sauce thickened using roux
or prepared thickener 9 – 9
frying
frying chips 12, , – 12
croquette – frozen 12, , – 8
croquette – fresh 12, , – 9
700001624100 HL HI6071M.qxp 12-10-2005 12:09 Pagina GB 22
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