AEG 6000K Panduan Petunjuk Pengoperasian - Halaman 13
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Halaman Cetak
Operating Instructions
Tables
Typical Heat Settings
The information given in the following tables is for guidance only. The
heat setting necessary for cooking is dependent on the quality of the
pans, and the type and quantity of the food.
Switch
Setting
9
7-9
6-7
4-5
3-4
2-3
1-2
0
When heating up or frying, we recommend heat setting "9" and then
3
continue cooking foods at an appropriate lower heat setting.
72
Cooking Process/
Setting
Heating Up
Heating up large amounts of water, boiling pasta
Fast
Frying
Slow
Frying
Boiling
Steaming,
Braising
Simmering
Melting
Suitable for
Frying chips,
browning meat, e.g. goulash,
frying, e.g. potato pancakes
frying pieces of loin, steaks
Frying meat, schnitzels, cordon bleu
cutlets, rissoles, sausages, liver roux,
mild frying of
eggs, omelettes, frying doughnuts
Boiling larger quantities of food,
stews and soups,
steaming potatoes,
boiling meat stock
Braising vegetables,
braising meat
cooking rice pudding
Simmering rice and milk dishes
(stir occasionally),
Steaming smaller quantities of potatoes or
vegetables,
warming ready meals
Omelette, egg garnish, hollandaise sauce,
keeping dishes warm,
melting butter, chocolate, gelatine
Residual heat, off position