Operation Manual

17
SETTING MENU
PRESETS SUITABLE FOR RANGE
SLOW COOK STOCK HI
4:00 HRS
Beef Stock
Chicken Stock
Vegetable Stock
HI, 2:00 – 12:00 HRS
LO, 2:00 – 12:00 HRS
KEEP WARM up to
2:00 HRS
SOUP HI
4:00 HRS
KEEP WARM
Vegetable Soup
Meat Soup
HI, 2:00 – 12:00 HRS
LO, 2:00 – 12:00 HRS
KEEP WARM up to
2:00 HRS
LEGUMES HI
6:00 HRS
Chickpeas
Cannelini Beans
Red Kidney Beans
Green & Brown Lentils
HI, 2:00 – 12:00 HRS
LO, 2:00 – 12:00 HRS
KEEP WARM up to
2:00 HRS
CASSEROLE HI
4:00 HRS
KEEP WARM
All Stewing meat such as
Gravy Beef, Chuck & Skirt Steak
Chicken pieces on the bone
Whole Pork Shoulder (pulled pork)
HI, 2:00 – 12:00 HRS
LO, 2:00 – 12:00 HRS
KEEP WARM up to
2:00 HRS
POT ROAST LO
6:00 HRS
KEEP WARM
Whole Chicken
Corned Beef
Brisket
Round/ Blade Roast
Boneless Leg of Lamb
HI, 2:00 – 12:00 HRS
LO, 2:00 – 12:00 HRS
KEEP WARM up to
2:00 HRS
LAMB SHANK LO
8:00 HRS
KEEP WARM
Lamb Shanks
Osso Bucco
Ribs
HI, 2:00 – 12:00 HRS
LO, 2:00 – 12:00 HRS
KEEP WARM up to
2:00 HRS
BOLOGNESE LO
6:00 HRS
KEEP WARM
Pork Mince
Veal Mince
Beef Chili
HI, 2:00 – 12:00 HRS
LO, 2:00 – 12:00 HRS
KEEP WARM up to
2:00 HRS
PUDDING LO
2:00 HRS
KEEP WARM
Custards
Cheesecakes
Puddings
Compotes
HI, 2:00 – 12:00 HRS
LO, 2:00 – 12:00 HRS
KEEP WARM up to
2:00 HRS
CUSTOM HI
4:00 HRS
KEEP WARM
HI, 2:00 – 12:00 HRS
LO, 2:00 – 12:00 HRS
KEEP WARM up to
2:00 HRS
REDUCE HI
10 MINS
Finishing Sauces
Thickening Cooking Sauce
Reducing Syrups & Stocks
Up to 2:00 HRS
SEAR COUNT UP TIME Browning Meat
Browning Hard Vegetables
Up to 45 MINS
SAUTE HI
COUNT UP TIME
Onion
Garlic
Curry Pastes
Aromatics
Up to 45 MINS
STEAM HI
15 MINS
Vegetables
Fish & Chicken Fillets
Seafood e.g. Prawns & Mussels
Dumplings & Wontons
Up to 1:00 HR