use
15
Use the highest setting to:
■
bring the food or liquid to the boil quickly
■
‘shrink’ greens;
■
blanch vegetables;
■
heat oil and fat;
■
fry steak (rare, underdone);
■
bring a pressure cooker up to pressure;
■
make custards.
Use a slightly low setting to;
■
sear meats;
■
fry flatfish, thin slices or filet;
■
fry boiled potatoes;
■
cook blended soups and sauces;
■
fry omelettes;
■
fry steak (medium);
■
deep fry foods (depending on the
temperature and quantity).
Use a setting slightly above medium to:
■
fry thick pancakes;
■
fry thick slices of breaded meat;
■
fry thin cuts of meat until cooked;
■
pot roast large cuts of meat;
■
fry bacon (fat);
■
fry raw potatoes;
■
fry French toast;
■
fry breaded fish;
■
fry thin slices of breaded meat;
■
fry omelettes.
Use the medium setting to:
■
thoroughly cook large quantities;
■
defrost hard vegetables such as French
beans.
Use the lowest setting to:
■
make stock;
■
stew fruit;
■
stew meats;
■
thoroughly cook foods;
■
simmer vegetables.
Because the settings depend on the quantity and composition of the contents of
the pan, the table below is intended as a guideline only.
