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15
SETTING MENU PRESETS SUITABLE FOR RANGE
SLOW
COOK
SOUP LO
4:00 HRS
Broth soups
Pureed soups
HI 2:00-12:00 HRS
LO 2:00-12:00 HRS
STOCK LO
6:00 HRS
Chicken or meat stock
Vegetable stock, seafood stock
HI 2:00-12:00 HRS
LO 2:00-12:00 HRS
BEANS LO
8:00 HRS
All dried beans (black, pinto,
cannellini, chickpeas, etc.)
Lentils
HI 2:00-12:00 HRS
LO 2:00-12:00 HRS
POULTRY LO
4:00 HRS
Whole chicken
Bone-in chicken pieces
HI 2:00-12:00 HRS
LO 2:00-12:00 HRS
MEAT LO
8:00 HRS
Pot roast, pork butt
Corned beef
Brisket
HI 2:00-12:00 HRS
LO 2:00-12:00 HRS
BONE-IN MEAT LO
10:00 HRS
Lamb shanks
Osso bucco
Ribs
Bone-in roasts
HI 2:00-12:00 HRS
LO 2:00-12:00 HRS
CHILI & STEW LO
6:00 HRS
Ground meat chilies
Meat sauces
Beef, lamb and other hearty stews
HI 2:00-12:00 HRS
LO 2:00-12:00 HRS
DESSERT LO
4:00 HRS
Custards
Cheesecakes
Bread pudding
Compotes
HI 2:00-12:00 HRS
LO 2:00-12:00 HRS
CUSTOM HI
4:00 HRS
HI 2:00-12:00 HRS
LO 2:00-12:00 HRS
STEAM 15 MIN Gently cooking vegetables,
seafood and poultry
Steaming dumplings
Up to 1:00 HR
SEAR Count up time Browning ground meat, roasts,
poultry and stew meat
Browning vegetables
Up to 45 MIN
SAUTÉ HI
Count up time
Onion, garlic and other aromatics LO, MED, HI
Up to 45 MIN
REDUCE HI
10 MIN
Finishing and thickening sauces
Reducing stocks
Reducing syrups and glazes
LO, MED, HI
Up to 2:00 HRS
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