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Food Start Setting
Pan Frying: Lam
Chops, Thin Ste
Hamburgers, Lin
Sausage
Poaching: Chick
whole or pieces
Simmering: Stew
Chicken, Corned
Tongue, etc.
PASTAS
Macaroni, Nood
Spaghetti
POPCORN
(use a heavy, fla
bottom pan)
PRESSURE CO
Meat MED HI
Vegetables
RICE HI – cover, brin
SAUCES
Tomato Base
White, Cream,
Bernaise,
Hollandaise
SOUPS, STOCK
VEGETABLES
Fresh
Frozen
Deep Frying
In Pouch
Saute
Stir Fry
* These foods s
English 28
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MED HI
– preheat s
MED HI
– Cover, br
liquids to a b
HI – cover, brin
boil
HI – bring wate
add pasta
HI – cover, hea
kernels start
to HI – build up
pressure
HI – build up pr
rice to a boil
MED HI
– cook mea
vegetables, f
MED
– melt fat, fo
recipe
XLO
HI – cover, brin
boil SIM
HI – cover, brin
vegetables to
HI – cover, brin
vegetables to
HI – heat oil
HI – bring wate
to a boil
HI – heat oil or
add vegetab
HI – heat oil, a
vegetables
Finish S
® Burne
Standard
MED
– brown
MED HI
to HI – to ma
rolling bo
MED HI
– finish
SIM
to MED
– main
pressure
SIM
to MED
– main
pressure
SIM
– to ma
Cover an
absorbed
SIM
– to ma
SIM
– finish
to maint
SIM
to MED
– cook
minutes,
SIM
to MED
– cook
according
directions
MED
to MED HI
– main
frying tem
SIM
to MED
– cook
according
directions
SIM
to MED
– cook
desired d
HI to MED HI
– finish
cooking
Finis ®
® ) ST
® Bu
(XLO
STAR
XLO
– to
To fin
XLO
– to
XLO
– to
Sam
STAR
STAR
Sam
STAR
Sam
STAR
Sam
STAR
XLO
– to
XLO
– si
sauc
XLO
– to
XLO
– to
settin
frequ
XLO
– t
cove
Sam
STAR
XLO
– to
Sam
STAR
Sam
STAR
Sam
STAR
Sam
STAR
Sam
STAR
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