EN
27
5
5 // COOKING CHART
F
Fa
ag
go
orrB
Brra
an
nd
dtt S
SA
AS
S,, tte
en
na
an
ntt--m
ma
an
na
ag
ge
err –– S
SA
AS
S w
wiitth
h s
sh
ha
arre
e c
ca
ap
piitta
all o
off 2
20
0 0
00
00
0 0
00
00
0 e
eu
urro
os
s R
RC
CS
S N
Na
an
ntte
errrre
e 4
44
40
0 3
30
03
3 1
19
96
6..
B
ROTHS
T
HICK SOUPS
C
OURT
-
BOUILLON
F
ROZEN
T
HICK
,
FLOUR
-
BASED
W
ITH BUTTER AND EGGS
(B
EARNAISE
, H
OLLANDAISE
)
P
REPARED SAUCES
E
NDIVES
,
SPINACH
L
EGUMES
B
OILED POTATOES
G
OLDEN BROWN POTATOES
S
AUTÉE POTATOES
D
EFROSTING OF VEGETABLES
T
HIN MEAT
P
AN
-
FRIED STEAKS
B
ARBECUE
(
CAST IRON GRILL
)
D
EEP FROZEN CHIPS
F
RESH CHIPS
P
RESSURE COOKER
(
AS SOON AS A WHISPERING SOUND IS HEARD
)
F
RUIT COMPOTES
P
ANCAKES
C
USTARD
M
ELTED CHOCOLATE
JAMS
M
ILK
F
RIED EGGS
P
ASTA
S
MALL BABY POTS
(
DOUBLE
-
BOILER
)
S
TEWS
C
REOLE
-
STYLE RICE
R
ICE PUDDING
F
FR
RY
Y
C
CO
OO
OK
K//G
GL
LA
AZ
ZE
E
C
CO
OO
OK
K//S
SIIM
MM
ME
ER
R
K
KE
EE
EP
P
BRING TO
BRING BACK TO THE BOIL
H
HO
OT
T
THE BOIL
SIMMERING
SOUPS
FISH
SAUCE
VEGETABLES
MEAT
FRYING
MISCELLA-
NEOUS
P
P 9
9 8
8 7
7
6
6
5
5 4
4 3
3
2
2
1
1
COOKING CHART ACCORDING TO DISH
•
•
P
P 9
9 8
8 7
7
6
6
5
5 4
4 3
3
2
2
1
1
P
P 9
9 8
8 7
7
6
6
5
5 4
4 3
3
2
2
1
1
Summary of Contents for SI 3633
Page 15: ...CZ5700190 00 12 09...
