71
The maximum power levels should be used only for frying and bringing rapidly to the boil.
CLEAR SOUPS
BR
O
THS
THIC
K SOUPS
FISH
COURT
-BOUILL
ON
FR
OZEN F
OODS
SA
UCES
THIC
K, FL
OUR
-B
ASED
WITH BUTTER AND EGGS
(BÉARNAISE, HOLL
AND
AISE)
VEGET
ABLES
C
HICOR
Y
, SPINA
C
H
DR
Y VEGET
ABLES
BOILED PO
T
A
T
OES
BR
OWNED PO
T
A
T
OES
SA
UTEED PO
T
A
T
OES
DEFR
OS
TING OF VEGET
ABLES
MEA
T
THIN CUT
S OF MEA
T
P
AN-FRIED S
TEAK
S
GRILLED MEA
T (C
AS
T IR
ON GRILL)
FRIED F
OODS
FR
OZEN C
HIPS
FRESH C
HIPS
OTHER
PRESSURE COOKER
(FROM WHEN IT STARTS TO WHISTLE)
COMPO
TES
P
A
NC
AKES
CUS
T
ARD
MEL
TED C
HOCOL
A
T
E
J
AMS
MILK
FRIED EGGS
PA
S
T
A
J
ARS OF B
A
B
Y
F
OOD (B
AIN MARIE)
RA
GOÛT
S
CREOLE RICE
RICE PUDDING
10
7
6
5
4
3
2
1
9
8
11
12
COOKING ZONE POWER LEVEL
FR
YIN
G
C
OOKIN
G/BR
O
WNIN
G
PREP
ARIN
G
RETURNIN
G
TO THE
BOIL
COOKIN
G/SIMMERIN
G
BRIN
GIN
G TO THE BOIL
BOILIN
G LIGHT BR
OTHS
KEEP W
ARM
EN
7
7 // COOKING CHART FOR INDUCTION ZONES
