Always keep the lid on the pan when cooking, in order to avoid energy
loss.
Slide the bottom of the pan over a slightly damp cloth, before placing the
pan on the cooking zone. This prevents dirt getting on to the cooking
surface.
The cooking zone can be switched off 5 to 10 minutes before the end of
the cooking time. The dish will then finish cooking on the residual heat,
provided you keep the lid on the pan.
Cooking table
The table below is intended solely as a guide, because the heat setting
depends on the quantity of food and the composition of the pan.
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).
COMFORTABLE COOKING
optimal use of the hob
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