45
6
6 / COOKING CHART
INDUCTION
•
•
B
ROTHS
T
HICK SOUPS
C
OURT BOUILLON
F
ROZEN FOODS
T
HICK
,
FLOUR
-
BASED
B
UTTER
-
BASED WITH EGGS
(
BEARNAISE
,
HOLLANDAISE
)
P
REPARED SAUCES
E
NDIVES
,
SPINACH
D
RIED BEANS
B
OILED POTATOES
G
OLDEN BROWN POTATOES
S
AUTEED POTATOES
D
EFROSTING VEGETABLES
M
EAT
,
NOT TOO THICK
S
TEAKS
,
IN SKILLET
G
RILLED MEATS
(
CAST IRON GRILL
)
F
ROZEN FRENCH FRIES
F
RESH FRENCH FRIES
P
RESSURE COOKER
(
ONCE IT STARTS WHISTLING
)
C
OMPOTES
C
RÊPES
C
RÈME ANGLAISE
M
ELTED CHOCOLATE
J
AMS
M
ILK
E
GGS
,
FRIED
P
ASTA
J
ARS OF BABY FOOD
(
DOUBLE BOILER
)
M
EAT STEW
S
PANISH RICE
R
ICE PUDDING
F
FR
RY
Y
C
CO
OO
OK
K//B
BR
RO
OW
WN
N
C
CO
OO
OK
K//S
SIIM
MM
ME
ER
R
K
KE
EE
EP
P
BRING TO
RETURN TO BOILING
W
WA
AR
RM
M
A BOIL
BOILING LIGHT BROTHS
SOUPS
FISH
SAUCE
VEGETABLES
MEAT
FRYING
MISCELLA-
NEOUS
9
9
8
8
7
7
6
6
5
5
4
4
3
3
2
2
1
1
9
9
8
8
7
7
6
6
5
5
4
4
3
3
2
2
1
1
9
9
8
8
7
7
6
6
5
5
4
4
3
3
2
2
1
1
99635791EN.qxd 03/03/05 13:51 Page 45
