27
COOKING ADVICES
Setting up the cooking levels / temperatures
Cooking levels
Temperature (°C)
1
50
2
75
3
100
4
125
5
150
6
170
7
190
8
205
9
220
You can cook directly on the heating surface with or without fat (oil or grease).
Avoid reaching the « smoking point » (too high temperature) when you are cooking with oil or fat. Food
will lose its nutritive value.
In order to conserve all the flavour and quality, be sure to adjust the right temperature in accordance
with the type of cooking required.
Maximum temperature and « smoking point »
Grease / Oil
Maximum recommended temperature (°C) /
power
Smoke point (°C)
Butter
130 / 4
150
Lard
170 / 6
200
Beef fat
180 / 6
210
Olive oil
180 / 6
200
Sunflower oil
200 / 7
220
Peanut oil
200 / 7
235
Coconut oil
200 / 7
240
Cooking advice
Types of food
Temperature (°C)
Power
Fish and seafood
170-180
6
Veal
160-180
6
Beef
200-210
8
Pork
180-210
7
Lamb
180-200
7
Poultry
160-180
6
Sausage
200
7-8
Fried egg
140
4-5
Pancake / omelette
140-160
5
Fruits
140-160
5
Vegetables
140-160
5
Simmering previously cooked rice
140-160
5
Simmering previously cooked pasta
140-160
5
