John Lewis JLBICH601 76L Manual do Utilizador descarregar pdf (Página 15)

Cooking chart

This chart is intended as a guide only. It

may be necessary to increase or de-

crease the temperature to suit your in-

dividual requirements. Only experience

will enable you to determine the correct

setting for your personal requirements.

Heat

setting

Cooking

process

suitable for

Cooking

time

Notes

Residual heat setting,

Off position

Keeping

food warm

Keeping cooked foods warm as required Cover

1-3

Melting

Hollandaise sauce,

melting butter, chocolate,

gelatine

5-25 mins. Stir occasionally

Solidifying

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

3-5

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

4-6

Steaming

Braising

Steaming vegetables, fish

Braising meat

20-45 mins.

With vegetables add only a

little liquid (a few

tablespoons)

5-7

Boiling

Steaming potatoes 20-60 mins.

Use only a little liquid, e. g.:

max.

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

8-9

Gentle

frying

Frying escalope, veal cordon

bleu, cutlets, rissoles, sausages,

liver, roux, eggs, pancakes,

doughnuts

as required

Turn halfway through

cooking

10-11

Heavy

frying

Hash browns, loin steaks,

steaks, Flädle (pancakes for

garnishing soup)

5-15 mins.

per pan

Turn halfway through

cooking

11-12

Boiling

Searing

Deep

frying

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

roast), deep frying chips

1 2 ... 10 11 12 13 14 15 16 17 18 19 20

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