John Lewis JLBICH605 Care and cleaning, Information on acrylamides, Heat, Use to, Time, Hints

Heat	Use to:	Time	Hints
settin
g
1	Keep cooked foods warm	as	Cover
		required
1-2	Hollandaise sauce, melt: butter,	5-25 min	Mix occasionally
	chocolate, gelatine
1-2	Solidify: fluffy omelettes, baked eggs	10-40	Cook with a lid on
		min
2-3	Simmer rice and milkbased dishes, heating	25-50	Add at least twice as much liquid as
	up ready-cooked meals	min	rice, stir milk dishes part way through
3-4	Steam vegetables, fish, meat	20-45	Add a few tablespoons of liquid
		min
4-5	Steam potatoes	20-60	Use max. ¼ l water for 750 g of
		min	potatoes
4-5	Cook larger quantities of food, stews and	60-150	Up to 3 l liquid plus ingredients
	soups	min
6-7	Gentle fry: escalope, veal cordon bleu,	as	Turn halfway through
	cutlets, rissoles, sausages, liver, roux,	required
	eggs, pancakes, doughnuts
7-8	Heavy fry, hash browns, loin steaks,	5-15 min	Turn halfway through
	steaks
9	Boil large quantities of water, cook pasta, sear meat (goulash, pot roast), deep fry chips

Information on acrylamides

Important! According to the newest scientific knowledge, if you brown food (specially the one which contains starch), acrylamides can pose a health risk. Thus, we recommend that you cook at the lowest temperatures and do not brown food too much.

Care and cleaning

Clean the appliance after each use. Always use cookware with clean bottom.

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