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Idiomas disponibles
COOKING ADVICES
Setting up the cooking levels / temperatures
You can cook directly on the heating surface with or without fat (oil or grease).
Avoid reaching the « smoking point » (too high temperature) when you are cooking with oil or fat. Food
will lose its nutritive value.
In order to conserve all the flavour and quality, be sure to adjust the right temperature in accordance
with the type of cooking required.
Maximum temperature and « smoking point »
Grease / Oil
Butter
Lard
Beef fat
Olive oil
Sunflower oil
Peanut oil
Coconut oil
Cooking advice
Pancake / omelette
Simmering previously cooked rice
Simmering previously cooked pasta
Cooking levels
1
2
3
4
5
6
7
8
9
Maximum recommended temperature (°C) /
Types of food
Fish and seafood
Veal
Beef
Pork
Lamb
Poultry
Sausage
Fried egg
Fruits
Vegetables
Temperature (°C)
50
75
100
125
150
170
190
205
220
power
130 / 4
170 / 6
180 / 6
180 / 6
200 / 7
200 / 7
200 / 7
Temperature (°C)
170-180
160-180
200-210
180-210
180-200
160-180
200
140
140-160
140-160
140-160
140-160
140-160
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Smoke point (°C)
150
200
210
200
220
235
240
Power
6
6
8
7
7
6
7-8
4-5
5
5
5
5
5
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