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Available languages
Available languages
Practical coo ing advice
GB
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3
Pressure cooking
Pressure cooker
Grilling
Crêpes
Fast thickening (liquid juices)
Boiling water (pasta, rice, vegetables)
Milk
Slow thickening (dense juices)
Bain-marie cooking
Low-flame cooking
(stews)
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Chocolate sauce
Frying
Boiling
Cooking on a high flame and browning
(roasts, steaks, escalopes, fish fillets,
fried eggs)
Pressure cooking after whistle
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Reheating dishes
Keeping food hot
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