John Lewis JLBICH602 - Manual (Page 15)

15
Cooking chart
3
This chart is intended as a guide only. It may be nec-
essary 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 set-
ting
Cooking
process
suitable for Cooking time Notes
0
Residual heat setting,
Off position
1
Keeping 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 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, cut-
lets, 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
9
Boiling
Searing Deep
frying
Boiling large quantities of water, cooking pasta, searing meat (goulash, pot roast), deep frying
chips