Cooking Chart - Brandt TV623BT1 Guide D'installation Et D'utilisation

99640081_A_FR.qxp 18/09/2006

5 / COOKING CHART

• •
VITROCERAMIC
SOUPS
FISH
SAUCE
B
VEGETABLES
G
MEAT
G
RILLED MEATS (
FRYING
MISCELLA-
NEOUS
11:07 Page 27
F F R R Y Y
BRING TO
A BOIL
9 9
B
ROTHS
T
HICK SOUPS
C
OURT BOUILLON
F
ROZEN FOODS
T , -
HICK FLOUR BASED
-
UTTER BASED WITH EGGS
( , )
BEARNAISE HOLLANDAISE
P
REPARED SAUCES
9 9
E ,
NDIVES SPINACH
D
RIED BEANS
B
OILED POTATOES
OLDEN BROWN POTATOES
S
AUTEED POTATOES
D
EFROSTING VEGETABLES
M ,
EAT NOT TOO THICK
S ,
TEAKS IN SKILLET
)
CAST IRON GRILL
F
ROZEN FRENCH FRIES
F
RESH FRENCH FRIES
9 9
P
RESSURE COOKER
( )
ONCE IT STARTS WHISTLING
C
OMPOTES
C
RÊPES
C
RÈME ANGLAISE
M
ELTED CHOCOLATE
J
AMS
M
ILK
E ,
GGS FRIED
P
ASTA
J
ARS OF BABY FOOD
( )
DOUBLE BOILER
M
EAT STEW
S
PANISH RICE
R
ICE PUDDING
27
C C O O O O K K / / B B R R O O W W N N C C O O O O K K / / S S I I M M M M E E R R
RETURN TO BOILING
BOILING LIGHT BROTHS
8 8 7 7 6 6 5 5 4 4
8 8 7 7 6 6 5 5 4 4
8 8 7 7 6 6 5 5 4 4
EN
K K E E E E P P
W W A A R R M M
3 3 2 2 1 1
3 3 2 2 1 1
3 3 2 2 1 1