Usage
Cooking recommendations:
The following advice is to help you get the best cooking performance/results:
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17
Burner
Very high, High
Medium
Low
Triple or
Rapid
burner
Boiling, steaming, griddling,
toasting, paellas, Escalopes,
steaks, omelettes, frying,
Asian food (Wok cooking)
Reheating and keeping things hot:
cooked and pre-cooked dishes.
Rice, white sauce
and ragout.
Steaming: fish,
vegetables.
Semi-rapid
burner
Steamed potatoes, fresh
vegetables, stews, pasta, etc.
Reheating and keeping things hot:
pre-cooked dishes and delicate
casseroles.
Auxiliary
burner
Casseroles, rice pudding and
caramels.
Defrosting and
slow cooking:
vegetables, fruits
and frozen
products.
Melting: butter,
chocolate,
gelatine
