Chef CKE5065W, Instruction Book

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Very Gentle
1 To keep food warm
To melt butter and chocolate
Gentle
2
To prepare cream-sauces, stews and milk
puddings or to fry eggs
Slow
3 Dried vegetables, frozen food, fruit, boiling water
or milk
Medium
4 Boiled potatoes, fresh vegetables, pâtés, soups,
broths, pancakes or fish
High
5 Larger stews, meat roll, fish, omelettes, steaks
Fast
6 Steaks, escallops and frying
Hints and Tips
Saucepans for use on solid hotplates
should have several characteristics:
•
They should be fairly heavy duty.
•
They should fit the heat area
exactly, or be slightly larger for
efficient use, NEVER smaller.
•
They should have a flat base to
ensure good contact with the
hotplate. This is particularly
important when using pans for
high temperature frying pressure-
cooking.
As soon as liquid starts boiling, turn
the hotplate control knob so that it
will barely keep the liquid simmering.
You can switch off the hotplate a
short while before you finish cooking,
and the final stage will be completed
using the accumulated heat.
Ensure pans are large enough
to avoid liquids being split into the
plates. Never leave the plates on
without a pan on them or with an
empty pan on them.
Good use
Bad use