93
comfortable cooking
Use the medium settings for:
■ completing the cooking of large quantities;
■ defrosting firm vegetables (French beans, for example).
Use the lowest settings for:
■ simmering bouillon;
■ stewing pears;
■ preparing meat stew;
■ completing the cooking of dishes;
■ braising vegetables.
92
comfortable cooking
Cooking table
The table below is intended solely as a guide, because the heat setting
depends on the quantity of food and the composition of the pan.
Use the highest setting for:
■ bringing to the boil quickly;
■ shrinking down leaf vegetables;
■ blanching vegetables;
■ heating oil, fat and butter;
■ frying steak (rare, red);
■ pressurising a pressure cooker;
■ cooking smooth blancmange and custard.
Use a slightly lower setting for:
■ searing meat;
■ frying flatfish, slices or fillet;
■ frying cooked potatoes;
■ cooking smooth, thickened soups and sauces;
■ frying omelettes;
■ frying beef steak (medium, pink-red);
■ deep frying (depending on the temperature and the quantity).
Use a setting slightly above the average setting for:
■ cooking of thick pancakes;
■ frying thick pieces of meat in breadcrumbs;
■ cooking through thin pieces of meat;
■ broiling large pieces of meat;
■ frying blocks of ham or bacon;
■ frying raw potatoes;
■ frying fish coated with breadcrumbs;
■ frying beef olives;
■ frying omelettes.
