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Cooking settings
Because the settings depend on the quantity and composition of the
contents of the pan, the table below is intended as a guideline only.
Use setting ‘boost’ and setting 12 to:
bring the food or liquid to the boil quickly;
• ‘shrink’ greens;
heat oil and fat;
bring a pressure cooker up to pressure.
Use setting 11 to:
• sear meats;
fry flatfish, thin slices or filet;
fry boiled potatoes;
• fry omelettes;
deep fry foods (depending on the temperature and quantity).
Use setting 10 to:
fry thick pancakes;
fry thick slices of breaded meat;
fry bacon (fat);
fry raw potatoes;
make French toast;
fry breaded fish.
Use setting 8 and 9 to:
complete the cooking of large quantities;
defrost hard vegetables;
fry thin slices of breaded meat.
Use settings 1-7 to:
simmer bouillon;
stew meats;
simmer vegetables;
melting chocolate;
melting cheese.
Cooking
OPERATION
70


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