cooking information
cooking settings
setting 12
- bringing to the boil quickly
- shrinking down leaf vegetables
- blanching vegetables
- heating oil, fat and butter
- frying steak (rare, red)
- getting pressure cooker up to pressure
- cooking smooth, thickened blancmange and custard
note
This table is intended purely as a guideline, the level to be set
will depend on the quantity and composition of the food and
the pan.
GB 9GB 8
cooking information
cooking settings
settings 1 - 4
- making stock
- stewing cooking pears
- stewing meat
- cooking food through
- braising vegetables
settings 4 - 7
- cooking large quantities through
- defrosting firm vegetables (French beans, for example)
setting 8
- frying thick pancakes
- frying thick pieces of meat covered in breadcrumbs
- frying thin pieces of meat
- frying thick pieces of meat
- fry fat out of cubes of bacon
- frying raw potatoes
- frying French toast
- frying fish covered in breadcrumbs
- frying thin pieces meat covered in breadcrumbs
- frying omelettes
settings 9 - 12
- searing meat
- frying flatfish, thin steaks or fillets
- frying cooked potatoes
- cooking smooth, thickened soups and sauces
- frying omelettes
- frying steak (medium, pink)
- deep frying (depending on the temperature and the quantity)
