Cooking Chart - Brandt TI616 Guide D'installation Et D'utilisation

99640142_A_ML.qxp 17/04/2007

5 5 / COOKING CHART

• • COOKING CHART
SOUPS
FISH
SAUCE
VEGETABLES
MEAT
FRYING
MISCELLA-
NEOUS
16:36 Page 31
B
T
HICK SOUPS
C
OURT BOUILLON
F
ROZEN FOODS
T , -
HICK FLOUR
B -
UTTER BASED WITH EGGS
( ,
BEARNAISE HOLLANDAISE
P
REPARED SAUCES
E ,
NDIVES SPINACH
D
RIED BEANS
B
OILED POTATOES
G
OLDEN BROWN POTATOES
S
AUTEED POTATOES
D
EFROSTING VEGETABLES
M ,
EAT NOT TOO THICK
S ,
TEAKS IN SKILLET
G
RILLED MEATS (
CAST IRON GRILL
F
ROZEN FRENCH FRIES
F
RESH FRENCH FRIES
P
RESSURE COOKER
(
ONCE IT STARTS WHISTLING
C
OMPOTES
C
C
RÈME ANGLAISE
M
ELTED CHOCOLATE
E
GGS
J
ARS OF BABY FOOD
(
DOUBLE BOILER
M
EAT STEW
S
PANISH RICE
R
ICE PUDDING
F F R R Y Y C C O O O O K K / / B B R R O O W W N N
BRING TO RETURN TO BOILING
A BOIL BOILING LIGHT BROTHS
1 1 2 2 1 1 1 1 1 1 0 0 9 9
Boost
ROTHS
BASED
)
1 1 2 2 1 1 1 1 1 1 0 0 9 9
Boost
)
1 1 2 2 1 1 1 1 1 1 0 0 9 9
Boost
)
RÊPES
J
AMS
M
ILK
,
FRIED
P
ASTA
)
31
EN
C C O O O O K K / / S S I I M M M M E E R R K K E E E E P P
W W A A R R M M
8 8 7 7 6 6 5 5 4 4 3 3 2 2 1 1
8 8 7 7 6 6 5 5 4 4 3 3 2 2 1 1
8 8 7 7 6 6 5 5 4 4 3 3 2 2 1 1