GB16
SETTINGS
for optimum use of your hob
Because the settings depend on the quantity and composition of
the contents of the pan, the table below is intended as a guideli-
ne only.
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 lower 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 settings to:
- make stock;
- stew fruit;
- stew meats;
- thoroughly cook foods;
- simmer vegetables.
