GB 13
cooking information
cooking tables
GB 12
cooking information
cooking tables
cooking-
bringing to
intermediate through
the boil
setting
setting
miscellaneous
apple sauce
10
8
3
melting butter
8-10
4-6
4
melting chocolate
1
Scotch pancake
7
–
7
eggs
10
6
crêpes
8
–
8
macaroni
12
6
3
boiling milk
10
–
–
pancakes
9
–
8
cooking porridge
10
6
2
rice
12
8
2
thickening sauces
(with egg yolks)
1
2
frying bacon
8
–
–
fried egg
8
–
8
cooking pears
12
8
3
attention!
If you fry using a frying pan with a base larger than the
cooking zone, it is important to let the pan heat up evenly.
Start on setting 6, for example, and increase the setting
slowly.
When using a wok, it is important that the base is flat and
that the wok is preheated thoroughly at a high power level.
cooking-
bringing to
intermediate through
the boil
setting
setting
soup
making stock
12
9
3
clear soup
12
10
2/3
thick soup
10
–
10
meat
small cut
10
–
7
large cut
11
10
3/5
steak
7/8
–
–
fish
frying
11
10
8
potatoes
boiling
12
8
6
frying
– raw potatoes
12
8
6
– cooked potatoes
10
–
–
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)
10
–
4
sautéing
– onions
10
–
7
defrosting
– firm vegetables
8
–
–
– leaf vegetables
6
–
–
sauce
sauce thickened using roux
or prepared thickener
10
–
10
frying
frying chips
12
–
12
croquette – frozen
12
–
8
croquette – fresh
12
–
10
