John Lewis JLBICH602, Инструкция по эксплуатации

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13
Examples of cooking appli-
cations
The information given in the following table is
for guidance only.
Heat
setting
Cooking
process
suitable for Cook time Tips/Hints
0
Residual heat setting, Off posi-
tion
1
Keeping
food warm
Keeping cooked foods warm as required Cover
1-2
Melting
Hollandaise sauce,
melting butter, chocolate, gela-
tine
5-25 mins. Stir occasionally
Solidifying Fluffy omelettes, baked eggs 10-40 mins. Cook with lid on
2-3 Simmering
Simmering rice and milk-based
dishes
Heating up ready-cooked meals
25-50 mins.
Add at least twice as much
liquid as rice, stir milk dishes
part way through cooking
3-4
Steaming
Braising
Steaming vegetables, fish
Braising meat
20-45 mins.
With vegetables add only a
little liquid (a few table-
spoons)
4-5 Boiling
Steaming potatoes 20-60 mins.
Use only a little liquid, e. g.:
max.
¼
l water for 750 g of
potatoes
Cooking larger quantities of
food, stews and soups
60-150 mins.
Up to 3 l liquid plus ingredi-
ents
6-7
Gentle
frying
Frying escalope, veal cordon
bleu, cutlets, rissoles, sausages,
liver, roux, eggs, pancakes,
doughnuts
as required
Turn halfway through cook-
ing
7-8
Heavy
frying
Hash browns, loin steaks,
steaks, Flädle (pancakes for gar-
nishing soup)
5-15 mins.
per pan
Turn halfway through cook-
ing
9
Boiling
Searing
Deep fry-
ing
Boiling large quantities of water, cooking pasta, searing meat (goulash, pot
roast), deep frying chips