ELICA NIKOLATESLA LIBRA WH/A/83 Montaje Y Modo De Empleo página 68

Category of Dishes or type
foods of cooking
Fresh pasta
Fresh pasta
Pasta, rice
Boiled rice
Risotto
Boiled
Fried
Vegetables,
Sauté
legumes
Stewed
Fried
Roast
Grilled
Meats
Browning
Stew
Grilled
Fish Stew
Fried
Omelettes
Omelettes
Eggs Soft
boiled/boiled
Pancakes
Tomato
Meat sauce
Sauces
Béchamel
Custard
Desserts,
Puddings
creams
Rice pudding
4.2 Cooking tables
First stage
Heating water
Heating water
Heating water
Frying and roasting
Heating water
Heating oil
Heating accessory
Heating accessory
Heating accessory
Meat browning with oil
(if with butter, power 6)
Pre-heating pan
Browning with oil
(if with butter, power 6)
Browning with oil
(if with butter, power 6)
Pre-heating pan
Browning with oil
(if with butter, power 6)
Heating oil or fat
Heating pan with butter or fat
Heating pan with butter or fat
Heating water
Heating pan with butter
Browning with oil (if with butter,
power 6)
Browning with oil (if with butter,
power 6)
Preparing the base (melt butter and
flour)
Boil the milk
Boil the milk
Heat the milk
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Power level and cooking pattern
Powers
Booster-9
Booster-9
Booster-9
7-8
Booster-9
9
7-8
7-8
7-8
7-8
7-8
7-8
7-8
7-8
7-8
8-9
6
6
Booster-9
6
6-7
6-7
5-6
4-5
4-5
5-6
Second stage Powers
Cooking pasta and
maintaining the boil
Cooking pasta and
maintaining the boil
Cooking pasta and
maintaining the boil
Cooking
Boiling
Frying
Cooking
Cooking
Browning fried
Cooking
Grilling on both
sides
Cooking
Cooking
Cooking
Cooking
Frying
Cooking
Cooking
Cooking
Cooking
Cooking
Cooking
Bring to simmering
point
Keep simmering
Keep simmering
Keep simmering
7-8
7-8
5-6
4-5
6-7
8-9
6-7
3-4
7-8
3-4
7-8
4-5
3-4
7-8
3-4
7-8
6-7
5-6
5-6
6-7
3-4
3-4
3-4
4-5
2-3
2-3