Operation Manual

EN 26

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.

OPERATION INDUCTION

Use setting ‘boost’ and setting

11 and 12 to:

• bring the food or liquid to the

boil quickly;

• ‘shrink’ greens;

• heat oil and fat;

• bring a pressure cooker up to

pressure;

• wok

Use setting 9 and 10 to:

• sear meats;

• cook fish;

• cook omelettes;

• fry boiled potatoes;

• deep fry foods.

Use setting 7 and 8 to:

• fry thick pancakes;

• fry thick slices of breaded

meat;

• fry bacon (fat);

• cook raw potatoes;

• make French toast;

• fry breaded fish;

• cook through pasta;

• fry thin slices of breaded meat;

• fry thin slices of meat;

Use setting 4-6 to:

• complete the cooking of large

quantities;

• defrost hard vegetables;

• fry thick slices of breaded

meat.

Use settings 1-3 to:

• simmer bouillon;

• stew meats;

• simmer vegetables;

• melt chocolate;

• poach;

• keep warm;

• melt cheese.