John Lewis JLBIIH804, User Manual

Page: 14 / 32

The cooking zone efficiency
The cooking zone efficiency is related to the
diameter of the cookware. The cookware with a
smaller diameter than the minimum receives
only a part of the power generated by the
cooking zone. For the minimum diameters see
the Technical Information chapter.
The Examples of cooking
applications
The relation between the heat setting and the
cooking zone consumption of power is not
linear.
When you increase the heat setting it is not
proportional to the increase of the cooking zone
consumption of power.
It means that the cooking zone with the medium
heat setting uses less than a half of its power.
The data in the table is for guidance
only.
Hea
t
setti
ng Use to: Time Hints Nominal
power
consumption
1 Keep warm the food you
cooked
as required Put a lid on a cookware 3 %
1 - 2 Hollandaise sauce, melt: butter,
chocolate, gelatine 5 - 25 min Mix from time to time 3 – 5 %
1 - 2 Solidify: fluffy omelettes, baked
eggs 10 - 40 min Cook with a lid on 3 – 5 %
2 - 3 Simmer rice and milkbased
dishes, heating up ready-cooked
meals 25 - 50 min Add the minimum twice as
much liquid as rice, mix milk
dishes part procedure
through 5 – 10 %
3 - 4 Steam vegetables, fish, meat 20 - 45 min Add some tablespoons of
liquid 10 – 15 %
4 - 5 Steam potatoes 20 - 60 min Use max. ¼ l water for 750 g
of potatoes 15 – 21 %
4 - 5 Cook larger quantities of food,
stews and soups 60 - 150 min Up to 3 l liquid plus
ingredients 15 – 21 %
6 - 7 Gentle fry: escalope, veal
cordon bleu, cutlets, rissoles,
sausages, liver, roux, eggs,
pancakes, doughnuts as necessary Turn halfway through 31 – 45 %
7 - 8 Heavy fry, hash browns, loin
steaks, steaks 5 - 15 min Turn halfway through 45 – 64 %
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