GB
3
5
P
ra
c
ti
c
al
c
oo
k
in
g
a
dv
i
c
e
ª
Pressure cooking
Pressure cooker
Frying
V
e
ry
hi
gh
-f
la
m
e
c
ook
in
g
Grilling Boiling
Hi
g
h
-fl
ame
c
ook
in
g
¶
Crêpes
Cooking on a high flame and browning
(roasts, steaks, escalopes, fish fillets,
fried eggs)
¶
§
Fast thickening (liquid juices)
Boiling water (pasta, rice, vegetables)
Milk
§
S
Slow thickening (dense juices)
S
M
e
di
um
-f
la
m
e
c
ook
in
g
¢
Bain-marie cooking
Pressure cooking after whistle
¢
£
Low
-f
la
m
e
c
ook
in
g
Low-flame cooking
(stews)
-{}-
Reheating dishes
Ve
ry
lo
w
-
fl
ame
c
ook
in
g
¡
Chocolate sauce
Keeping food hot
