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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:
º 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.
Use setting 8 to:
º sear meats;
º fry fl atfi sh;
º fry omelettes;
º fry boiled potatoes;
º deep fry foods.
Use setting 7 to:
º 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.
Use setting 6 and 5 to:
º complete the cooking of large quantities;
º defrost hard vegetables;
º fry thin slices of breaded meat.
Use settings 1-4 to:
º simmer bouillon;
º stew meats;
º simmer vegetables;
º melting chocolate;
º melting cheese.
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