Asko HI16611 Gebrauchsanweisung Handbuch - Seite 14
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Cooking chart
SOUPS
FISH
SAUCE
VEGETABLES
MEAT
FRYING
MISCELLANEOUS
12
B
ROTHS
T
HICK SOUPS
C
-
OURT
BOUILLON
F
ROZEN
T
,
-
HICK
FLOUR
BASED
W
ITH BUTTER AND EGGS
(B
, H
EARNAISE
OLLANDAISE
P
REPARED SAUCES
E
,
NDIVES
SPINACH
L
EGUMES
B
OILED POTATOES
G
OLDEN BROWN POTATOES
S
AUTÉE POTATOES
D
EFROSTING OF VEGETABLES
T
HIN MEAT
P
-
AN
FRIED STEAKS
B
(
ARBECUE
CAST IRON GRILL
D
EEP FROZEN CHIPS
F
RESH CHIPS
P
RESSURE COOKER
(
AS SOON AS A WHISPERING SOUND IS HEARD
F
RUIT COMPOTES
P
ANCAKES
C
USTARD
M
ELTED CHOCOLATE
F
RIED EGGS
P
S
MALL BABY POTS
(
-
DOUBLE
BOILER
S
TEWS
C
-
REOLE
STYLE RICE
R
ICE PUDDING
FRY
COOK/GLAZE
BRING TO
BRING BACK TO THE
THE BOIL
BOIL SIMMERING
12
11
10
9
Boost
)
Boost
12
11
10
9
)
12
11
10
9
Boost
)
JAMS
M
ILK
ASTA
)
COOK/SIMMER
KEEP
HOT
8
7
6
5
4
3
2
8
7
6
5
4
3
2
8
7
6
5
4
3
2
1
1
1