GB 13
GB 12
cooking information
cooking tables
cooking-
bringing to
intermediate through
the boil
setting
setting
miscellaneous
apple sauce
7
6
3
melting butter
6-7
4-5
4
melting chocolate
1
Scotch pancake
6
–
6
eggs
7
5
crêpes
6
–
6
macaroni
9
5
3
boiling milk
7
–
–
pancakes
7
–
6
cooking porridge
7
5
2
rice
9
6
2
thickening sauces
(with egg yolks)
1
2
frying bacon
6
–
–
fried egg
6
–
6
cooking pears
9
6
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 5, 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 information
cooking tables
cooking-
bringing to
intermediate through
the boil
setting
setting
soup
making stock
9
7
3
clear soup
9
7
2/3
thick soup
7
–
7
meat
small cut
7
–
6
large cut
8
7
3/5
steak
6
–
–
fish
frying
8
7
6
potatoes
boiling
9
6
5
frying
– raw potatoes
9
6
5
– cooked potatoes
7
–
–
vegetables
boiling
– dried pulses
(e.g. peas, beans)
9
6
4
– firm vegetables
(e.g. carrots, beans)
9
6
3
– vegetables that shrink
(e.g. endive, spinach)
7
–
4
sautéing
– onions
7
–
6
defrosting
– firm vegetables
6
–
–
– leaf vegetables
5
–
–
sauce
sauce thickened using roux
or prepared thickener
7
–
7
frying
frying chips
9
–
9
croquette – frozen
9
–
6
croquette – fresh
9
–
7
