28
INDUCTION COOKING GUIDE
•
B
OUILLONS
T
HICK SOUPS
C
OURT
-
BOUILLON
F
ROZEN
T
HICK
,
FLOUR
-
BASED
W
ITH BUTTER AND EGGS
(
BÉARNAISE
,
HOLLANDAISE
)
P
REPARED SAUCES
E
NDIVES
,
SPINACH
P
ULSES
B
OILED POTATOES
F
RIED POTATOES
S
AUTÉED POTATOES
D
EFROSTING OF VEGETABLES
T
HIN MEAT
P
AN
-
FRIED STEAKS
B
ARBECUE
(
CAST IRON GRILL
)
F
ROZEN
F
RENCH FRIES
F
RESH
F
RENCH FRIES
P
RESSURE
-
COOKER
(
FROM WHISTLING
)
F
RUIT COMPOTES
P
ANCAKES
C
USTARD
M
ELTED CHOCOLATE
J
AMS
M
ILK
F
RIED EGGS
P
ASTA
J
ARS OF BABY FOOD
(
DOUBLE
-
BOILER
)
S
TEWS
C
REOLE
-
STYLE RICE
R
ICE PUDDING
FRY
COOK/BROWN
COOK/SIMMER
KEEP
BRING TO
BRING BACK TO THE BOIL
WARM
A BOIL
BOILING THIN BROTHS
SOUPS
FISH
SAUCE
VEGETABLES
MEAT
FRYING
OTHER
P 9 8 7
6
5 4
3
2
1
P 9 8 7
6
5 4
3
2
1
P 9 8 7
6
5 4
3
2
1
5 / COOKING CHART
EN
Summary of Contents for BPI6413BM
Page 1: ...GUIDEFORINSTALLATIONANDUSE EN Cooking hob BPI6413BM BPI6414BM...
Page 18: ...Butane Propane Natural...
Page 30: ...30 7 PERSONAL NOTE EN...
Page 31: ...31 7 PERSONAL NOTE EN...
Page 32: ...CZ5703073_00 10 16...
