John Lewis JLFSEC612 User Manual page 19

Heat setting Use to:
Keep cooked food warm.
- 1
1 - 2 Hollandaise sauce, melt: butter, choc-
olate, gelatine.
1 - 2 Solidify: fluffy omelettes, baked eggs.
2 - 3 Simmer rice and milkbased dishes,
heating up ready-cooked meals.
3 - 4 Steam vegetables, fish, meat.
4 - 5 Steam potatoes.
4 - 5 Cook larger quantities of food, stews
and soups.
6 - 7 Gentle fry: escalope, veal cordon bleu,
cutlets, rissoles, sausages, liver, roux,
eggs, pancakes, doughnuts.
7 - 8 Heavy fry, hash browns, loin steaks,
steaks.
9 Boil water, cook pasta, sear meat (goulash, pot roast), deep-fry chips.
Boil large quantities of water. Power function is activated.
Cooker User Manual
Time Hints
(min)
as neces- Put a lid on the cookware.
sary
5 - 25 Mix from time to time.
10 - 40 Cook with a lid on.
25 - 50 Add the minimum twice as much liq-
uid as rice, mix milk dishes part pro-
cedure through.
20 - 45 Add some tablespoons of liquid.
20 - 60 Use max. ¼ l water for 750 g of pota-
toes.
60 - 150 Up to 3 l liquid plus ingredients.
as neces- Turn halfway through.
sary
5 - 15 Turn halfway through.
19