Operation Manual

GB 28
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 12 to:
• bring the food or liquid to the boil quickly;
• ‘shrink’ greens;
• heat oil and fat;
• bring a pressure cooker up to pressure.
Use setting 11 to:
• sear meats;
• fry flatfish, thin slices or filet;
• fry boiled potatoes;
• fry omelettes;
• deep fry foods (depending on the temperature and quantity).
Use setting 10 to:
• fry thick pancakes;
• fry thick slices of breaded meat;
• fry bacon (fat);
• fry raw potatoes;
• make French toast;
• fry breaded fish.
Use setting 8 and 9 to:
• complete the cooking of large quantities;
• defrost hard vegetables;
• fry thin slices of breaded meat.
Use settings 1-7 to:
• simmer bouillon;
• stew meats;
• simmer vegetables;
• melting chocolate;
• melting cheese.
Cooking
OPERATION