John Lewis JLBIIH603 instruction manual Cooking chart

Cooking chart

3This chart is intended as a guide only. It may be nec- essary to increase or decrease the temperature to suit your individual requirements. Only experience will enable you to determine the correct setting for your personal requirements.

Heat set-	Cooking	suitable for	Cook time	Tips/Hints
ting	process
0		Off position
1	Keeping food	Keeping cooked foods warm	as required	Cover
	warm
	Melting	Hollandaise sauce,	5-25 mins.	Stir occasionally
1-2		melting butter, chocolate, gelatine
	Solidifying	Fluffy omelettes, baked eggs	10-40 mins.	Cook with lid on
		Simmering rice and milk-based dishes		Add at least twice as much liquid
2-3	Simmering		25-50 mins.	as rice, stir milk dishes part way
		Heating up ready-cooked meals
				through cooking
3-4	Steaming	Steaming vegetables, fish	20-45 mins.	With vegetables add only a little
	Braising	Braising meat		liquid (a few tablespoons)
		Steaming potatoes	20-60 mins.	Use only a little liquid, e. g.: max.
				¼ l water for 750 g of potatoes
4-5	Boiling
		Cooking larger quantities of food,	60-150 mins.	Up to 3 l liquid plus ingredients
		stews and soups
	Gentle	Frying escalope, veal cordon bleu, cut-
6-7		lets, rissoles, sausages, liver, roux, eggs,	as required	Turn halfway through cooking
	frying
		pancakes, doughnuts
7-8	Heavy	Hash browns, loin steaks, steaks, Flädle	5-15 mins.	Turn halfway through cooking
	frying	(pancakes for garnishing soup)	per pan
	Boiling	Boiling large quantities of water, cooking pasta, searing meat (goulash, pot roast), deep frying
9	Searing Deep
			chips
	frying

The power function is suitable for heating large quantities of liquid.

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