Thermador GGS30/36/365, SGSCV36G, SGS30/36G, GGSCV30/36/365 Using the Cooktop, Xlo, Desserts, Meat

Section

Four:

Using

the Cooktop

USING THE COOKTOP

Before using this chart, read Page 16.

FOOD

START

COOKING

CONTINUE

EXTRALOW

TM

HEAT

COOKING

SETTINGS

BEVERAGES

Med.--heatmilk,

LO --finish

XLO

Cocoa

cover

heating

--

keep warm, cover*

BREADS

Med. -- preheat

skillet

Med. Loto

Med.--cook

French

Toast,

Pancakes,

Grilled

Sandwiches

4 to

3 --

allow 5 to 10 minutes

BUTTER

to melt

XLO

--

to hold

CEREALS

Grits,

Oatmeal

HI--cover,

bring water

Med. Lo to

Med.--

fin-

XLO

--

to hold, cover*

Cornmeal,

to a boil, add cereal

ish cooking

according

to

package directions

2 to XLO -- allow 10 to 15

CHOCOLATE

minutes

to melt

XLO m

to hold*

DESSERTS

Med. Lo to

Med.-

Med. Loto

Med.

Candy

cook

following

recipe

Med. to Med. Hi--cook

Med. to Med. HI

Pudding and Pie Filling Mix

according

to

package

directions

Pudding

Med. Lom

Bring milk

3 to 2 --

to cook

to a boil

EGGS

HI--cover,

bring water

XLO

--

cook

3 to 4 minutes for

Cooked in Shell

to a boil, add eggs,

softcooked;or15to20minutes

cover

for hard cooked

Fried,

Scrambled

Med.to

Med. Hi--melt

LO to Med. Lo --finish

XLO --

to hold for a short pe-

butter,

add

eggs

cooking

riod*

Poached

HI --

bring

water

to the

steaming

point,

add

4to

3--finish

cooking

eggs

MEAT,

FISH,

POULTRY

HI--untilmeatstartsto

Med. Loto

Med.--fin-

Bacon,

Sausage

Patties

sizzle

ish cooking

Braising:

Swiss

Steak,

HI --

melt

fat,

then

Pot Roast,

Stew

Meat

brown on Med. Hi to HI,

3 to

2 --

simmer

until tender

add

liquid,

cover,

Quick

Frying:

Breakfast

Med. Hi to

HI-

pre-

Med. Hi to HI-

fry

Steaks

heat

skillet

quickly

Frying:

Chicken

HI --

heat

oil,

then

LO--cover,

finish

cook-

brown

on Med.

ing

Deep

Frying:

Shrimp

HI --

heat oil

Med. Hito

HI--to main-

tain temperature

Pan Frying:

Lamb

Chops,

HI--preheat

skillet

Med.

to

Med.

HI

--

4to3--to

hold, covered

Thin Steaks,

Hamburgers,

brown

meat

3 to 2 --

to hold,

uncovered

Link Sausage

Poaching:

Chicken,

whole

HI-

Cover,

bring liq-

2 to

1--to

finish

cooking

or pieces,

Fish

uids

to

a boil

Page 17