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Cooking guidelines 31
Heat setting | Suitability | |
| melting chocolate, butter, and foods that burn quickly | |
u |
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| delicate warming for small amounts of food | |
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1 - 2 | gentle simmering | |
slow warming | ||
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| reheating | |
3 - 4 | rapid simmering | |
| cooking rice | |
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5 - 6 | pancakes | |
7 - 8 | sautéing | |
cooking pasta | ||
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9 | searing | |
bringing soup to the boil | ||
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P | boiling water | |
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