Cooking settings
Because the settings depend on the quantity and composition of the pan and its contents, the table
below is intended as a guideline only.
Use ‘boost’ and settings 11 and 12 to:
•
bring food or liquid to the boil quickly;
•
‘shrink’ greens;
•
heat oil and fat;
•
bring a pressure cooker up to pressure;
•
wok.
Use settings 9 and 10 to:
•
sear meats;
•
fry fish;
•
fry omelettes;
•
fry boiled potatoes;
•
deep fry.
Use settings 7 and 8 to:
•
fry thick pancakes;
•
fry thick slices of breaded meat;
•
fry up bacon;
•
fry raw potatoes;
•
make French toast;
•
fry breaded fish;
•
cook through pasta;
•
fry thin slices of meat;
•
roast large pieces of meat.
Use settings 4 to 6 to:
•
cook food through;
•
defrost hard vegetables;
•
fry thick slices of meat;
•
steam.
Use settings 1 to 3 to:
•
simmer bouillon;
•
poach;
•
keep warm;
•
stew meats;
•
simmer vegetables;
•
melt chocolate;
28
Induction operation
