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4 Cooking
4.2 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 9 to:
bring the food or liquid to the boil quickly; º
‘shrink’ greens; º
heat oil and fat; º
bring a pressure cooker up to pressure. º
Use setting 8 to:
sear meats; º
fry fl atfi sh; º
fry omelettes; º
fry boiled potatoes; º
deep fry foods. º
Use setting 7 to:
fry thick pancakes; º
fry thick slices of breaded meat; º
fry bacon (fat); º
fry raw potatoes; º
make French toast; º
fry breaded fi sh. º
Use setting 6 and 5 to:
complete the cooking of large quantities; º
defrost hard vegetables; º
fry thin slices of breaded meat. º
Use settings 1-4 to:
simmer bouillon; º
stew meats; º
simmer vegetables; º
melting chocolate; º
melting cheese. º
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