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17
COOKING TIPS
Position of knobs For the following preparations:
12 10 Bringing water to the boil
10-11 10 Frying food and cooking meat
9-10 9-10 Making potato fritters, roasting sirloin, steak, cordon bleu
8-9 8-9 Roasting meat, chops, steak, omelettes, hamburgers
7-8 7-8 Gently roasting sausages, liver, eggs, dumplings
5-6 6-7 Cooking large quantities of food, e.g. minestrone and soup
4-5 5-6 Steaming vegetables, making vegetable stews
3-4 4-5
Cooking meat, fish
2-3 3-4 Cooking rice/milk, foods made with meat and eggs
1-2 2-3 Heating ready meals
1 1 Making omelettes, delicate sauces, melting butter, chocolate, jelly
0 0 “Off” position
41966023aGB.fm Page 17 Friday, February 25, 2005 5:11 PM
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