12
SOUPS
B
ROTH
T
HICK
SOUP
FISH
S
TOCK
F
ROZEN
SAUCES
T
HICK
,
MADE
WITH
FLOUR
M
ADE
WITH
BUTTER
AND
EGGS
(
BEARNAISE
,
HOLLANDAISE
)
VEGETABLES
C
HICORY
,
SPINACH
P
ULSES
,
B
OILED
POTATOES
F
RIED
POTATOES
S
AUTE
POTATOES
D
EFROSTING
V
EGETABLES
MEAT
T
HINLY
SLICED
MEAT
F
RYING
STEAKS
G
RILLING
(
CAST
IRON
GRILL
PAN
)
D
EEP FRYING
F
ROZEN
CHIPS
F
RESH
CHIPS
MISCELLANEOUS
P
RESSURE
COOKER
S
EWED
FRUIT
P
ANCAKES
C
USTARD
M
ELTING
CHOCOLATE
J
AM
M
ILK
F
RIED
EGGS
P
ASTA
B
ABY
FOOD
IN
JARS
(
BAIN
MARIE
)
S
TEWS
C
REOLE
RICE
R
ICE
PUDDING
FRYING
COOKING/BROWNING COOKING
KEEPING
D
ISHES
B
RINGING
BACK
TO
THE
BOI
B
RINGING
TO
THE
BOIL
S
TEADY
S
IMMERING
SIMMERING
WARM
7
6
5
4
3
2
1
9
8
add food
boil or fry
fast cooking
slow cooking
boil with cover
maximum power is reserved for frying and quick boiling.
9962 5741.qxd 09/09/02 10:35 Page 12
