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sing the ing h
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Heat
Intensity
Use
0 0 Off
1 - 2 1 Very slow
For melting butter, chocolate, etc.
For heating small amounts of liquid.
3 - 4 2 Low
For heating larger amounts of liquid.
For preparing slow-cooking creams and sauces.
5 - 6 3
Medium-
Low
For thawing frozen foods and cooking stews,
cooking at
boilin
g
or lower temperatures.
7 - 8 4 Medium For boiling foods, roasting delicate meats and fish.
9 - 10 5 High
For braising chops and steaks, for large meat
soups.
11 6 Very High For boiling large amounts of water and frying.
Pos.
F F D
19
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