FAURE FCE620BK, Installation And Operating Instructions Manual

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12
Chart for Setting the Cooking Zones
The setting position required for cooking processes is dependent on the
quality of the pots and on the type and amount of the food.
3
When heating up or frying, we recommend heat setting “9", and then con-
tinue cooking foods at an appropriate lower heat setting.
Heat
setting
Cooking
method
Examples
9 Parboiling
Starting of cooking and roasting, cooking
of large quantities of liquid, then switch-
back to
appropriate setting
7-9
Frying
Quick frying
French fries, pan-cakes
Fillet of pork and beef, steaks goulash
6-7
Roasting
Frying without
crust
Frying of meat, schnitzel, cutlets, meat-
balls, sausages, liver, fish-fillet in deep fat,
Frying eggs or chops
4-5
Boiling
Braising
Boiled potatoes, stews, soups, hot-pot,
sauces in large quantities
3-4
Simmering
Stewing
Simmering of vegetables, braising of meat,
lightly cooking
small amount of fruit with little liquid
2-3
Gentle
simmering
Simmering of rice and food with milk
(sometimes stirring), Stewing of smaller
amount of potatoes or vegetables, Warm-
ing up of prepared meal
1-2 Melting
Omelette, fried eggs, Hollandaise sauce,
Keeping warm a meal or small amount of
hot-pot
Melting of butter, chocolate, gelatine.
0 Residual heat, OFF-position