GB 13
cooking information
cooking tables
GB 12
cooking information
cooking tables
cooking-
bringing to intermediate through
the boil setting setting
miscellaneous
apple sauce 10 8 3
melting butter 8-10 4-6 4
melting chocolate 1
Scotch pancake 7 – 7
eggs 10 6
crêpes 8 – 8
macaroni 12 6 3
boiling milk 10 – –
pancakes 9 – 8
cooking porridge 10 6 2
rice 12 8 2
thickening sauces
(with egg yolks) 1 2
frying bacon 8 – –
fried egg 8 – 8
cooking pears 12 8 3
attention!
If you fry using a frying pan with a base larger than the
cooking zone, it is important to let the pan heat up evenly.
Start on setting 6, for example, and increase the setting
slowly.
When using a wok, it is important that the base is flat and
that the wok is preheated thoroughly at a high power level.
cooking-
bringing to intermediate through
the boil setting setting
soup
making stock 12 9 3
clear soup 12 10 2/3
thick soup 10 – 10
meat
small cut 10 – 7
large cut 11 10 3/5
steak 7/8 – –
fish
frying 11 10 8
potatoes
boiling 12 8 6
frying
– raw potatoes 12 8 6
– cooked potatoes 10 – –
vegetables
boiling
– dried pulses
(e.g. peas, beans) 12 8 4
– firm vegetables
(e.g. carrots, beans) 12 8 3
– vegetables that shrink
(e.g. endive, spinach) 10 – 4
sautéing
– onions 10 – 7
defrosting
– firm vegetables 8 – –
– leaf vegetables 6 – –
sauce
sauce thickened using roux
or prepared thickener 10 – 10
frying
frying chips 12 – 12
croquette – frozen 12 – 8
croquette – fresh 12 – 10
