John Lewis JLBICH605 Manual de usuario descargar pdf (Pagina 10)

Cooking table

This table is intended as a guide only. It may be necessary to increase or decrease the

temperature to suit your individual requirements. Only experience will enable you to

determine the correct setting for your personal requirements.

Heat

setting

Cooking

processes

Suitable for

Cooking

time

Notes

Residual heat setting, Off

position

Keep food

warm

Keeping cooked foods warm as required Cover

1-2

Melting

Hollandaise sauce, melting

butter, chocolate, gelatine

5-25 mins Stir occasionally

Solidifying Fluffy omelettes, baked eggs 10-40 mins Cook with a lid on

2-3 Simmering

Simmering rice and milk-based

dishes Heating up ready-

cooked meals

25-50 mins

Add at least twice as much

liquid as rice, stir milk

dishes part way through

cooking

3-4

Steaming

Braising

Steaming vegetables, fish

Braising meat

20-45 mins

With vegetables add only a

little liquid (a few

tablespoons)

4-5 Boiling

Steaming potatoes 20-60 mins

Use only a little liquid, e. g.:

max. ¼ ltr. water for 750 g

of potatoes

Cooking larger quantities of

food, stews and soups

60-150 mins.

Up to 3 ltrs. liquid plus

ingredients

6-7 Gentle frying

Frying escalope, veal cordon

bleu, cutlets, rissoles,

sausages, liver, roux, eggs,

pancakes, doughnuts

as required

Turn halfway through

cooking

7-8 Heavy frying

Hash browns, loin steaks,

steaks, Flädle (pancakes for

garnishing soup)

5-15 mins.

per pan

Turn halfway through

cooking

Boiling

Searing Deep

frying

Boiling large quantities of water, cooking pasta, searing meat (goulash, pot

roast), deep frying chips

1 2 ... 5 6 7 8 9 10 11 12 13 14 15 ... 19 20

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John Lewis JLBICH605 Manual de usuario Pagina 10

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