Because the settings depend on the quantity and composition of
the contents of the pan, the table below is intended as a guideli-
ne only.
Use the highest setting to:
bring the food or liquid to the boil quickly;
‘shrink’ greens;
blanch vegetables;
heat oil and fat;
fry steak (rare, underdone);
bring a pressure cooker up to pressure;
make custards.
Use a slightly lower setting to:
sear meats;
fry flatfish, thin slices or filet;
fry boiled potatoes;
cook blended soups and sauces;
fry omelettes;
fry steak (medium);
deep fry foods (depending on the temperature and quantity).
Use a setting slightly above medium to:
fry thick pancakes;
fry thick slices of breaded meat;
fry thin cuts of meat until cooked;
pot roast large cuts of meat;
fry bacon (fat);
fry raw potatoes;
fry French toast;
fry breaded fish;
fry thin slices of breaded meat;
fry omelettes.
Use the medium setting to:
thoroughly cook large quantities;
defrost hard vegetables such as French beans.
Use the lowest settings to:
make stock;
stew fruit;
stew meats;
thoroughly cook foods;
simmer vegetables.
GB 16
SETTINGS
for optimum use of your hob
