93
comfortable cooking
Use the medium settings for:
■
completing the cooking of large quantities;
■
defrosting firm vegetables (French beans, for example).
Use the lowest settings for:
■
simmering bouillon;
■
stewing pears;
■
preparing meat stew;
■
completing the cooking of dishes;
■
braising vegetables.
92
comfortable cooking
Cooking table
The table below is intended solely as a guide, because the heat setting
depends on the quantity of food and the composition of the pan.
Use the highest setting for:
■
bringing to the boil quickly;
■
shrinking down leaf vegetables;
■
blanching vegetables;
■
heating oil, fat and butter;
■
frying steak (rare, red);
■
pressurising a pressure cooker;
■
cooking smooth blancmange and custard.
Use a slightly lower setting for:
■
searing meat;
■
frying flatfish, slices or fillet;
■
frying cooked potatoes;
■
cooking smooth, thickened soups and sauces;
■
frying omelettes;
■
frying beef steak (medium, pink-red);
■
deep frying (depending on the temperature and the quantity).
Use a setting slightly above the average setting for:
■
cooking of thick pancakes;
■
frying thick pieces of meat in breadcrumbs;
■
cooking through thin pieces of meat;
■
broiling large pieces of meat;
■
frying blocks of ham or bacon;
■
frying raw potatoes;
■
frying fish coated with breadcrumbs;
■
frying beef olives;
■
frying omelettes.
