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28
Cooking tips
Burner Very High - High Medium Low
Wok burner Boiling, poaching,
roasting, searing, Asian
food (wok).
Reheating and keeping food warm: prepared and
pre-cooked dishes.
Rapid burner Thin-pounded meats,
steak, omelettes, fried
foods.
Rice, cream sauces and
stews.
Steaming: fish,
vegetables.
Semi-rapid burner Steamed potatoes, fresh
vegetables, soups, pasta.
Reheating and keeping food warm: pre-cooked
meals, delicate stews.
Auxiliary burner Cooking: stews, rice
pudding, caramel.
Thawing and slow
cooking: vegetables, fruit
and frozen products.
Melting: butter,
chocolate, gelatin.
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