John Lewis JLBICH601 用户手册

11

3

This chart is intended as a guide only. It may be nec-
essary to increase or decrease the temperature to
suit your individual requirements. Only experience
will enable you to determine the correct setting for
your personal requirements.

 

0

Residual heat setting,

Off position

1

Keeping cooked foods warm

as required

Cover

1-3

Hollandaise sauce,

melting butter, chocolate, gelatine

5-25 mins.

Stir occasionally

Fluffy omelettes, baked eggs

10-40 mins.

Cook with lid on

3-5

Simmering rice and milk-based dishes

Heating up ready-cooked meals

25-50 mins.

Add at least twice as much liquid 

as rice, stir milk dishes part way 

through cooking

4-6

Steaming vegetables, fish

Braising meat

20-45 mins.

With vegetables add only a little 

liquid (a few tablespoons)

5-7

Steaming potatoes

20-60 mins.

Use only a little liquid, e. g.: max. 

¼

ltr. water for 750 g of potatoes

Cooking larger quantities of food, 

stews and soups

60-150 mins.

Up to 3 ltrs. liquid plus ingredients

8-9

Frying escalope, veal cordon bleu, cut-

lets, rissoles, sausages, liver, roux, eggs, 

pancakes, doughnuts

as required

Turn halfway through cooking

10-11

Hash browns, loin steaks, steaks, Flädle 

(pancakes for garnishing soup)

5-15 mins.

per pan

Turn halfway through cooking

11-12

Boiling large quantities of water, cooking pasta, searing meat (goulash, pot roast), deep frying 

chips