15
use
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 the highest setting to:
■ bring the food or liquid to the boil quickly
■ 'shrink' greens;
■ blanch vegetables;
■ heat oil and fat;
■ fry steak (rare, underdone);
■ bring a pressure cooker up to pressure;
■ make custards.
Use a slightly low setting to;
■ sear meats;
■ fry flatfish, thin slices or filet;
■ fry boiled potatoes;
■ cook blended soups and sauces;
■ fry omelettes;
■ fry steak (medium);
■ deep fry foods (depending on the
temperature and quantity).
Use a setting slightly above medium to:
■ fry thick pancakes;
■ fry thick slices of breaded meat;
■ fry thin cuts of meat until cooked;
■ pot roast large cuts of meat;
■ fry bacon (fat);
■ fry raw potatoes;
■ fry French toast;
■ fry breaded fish;
■ fry thin slices of breaded meat;
■ fry omelettes.
Use the medium setting to:
■ thoroughly cook large quantities;
■ defrost hard vegetables such as French
beans.
Use the lowest setting to:
■ make stock;
■ stew fruit;
■ stew meats;
■ thoroughly cook foods;
■ simmer vegetables.