Belling IHK80 Wartungshandbuch PDF herunterladen (Seite 18)

6.220

USING THE HOB

Preparation

Very fast

frying

Fast Medium Slow Simmering,

re-heating

Keeping

warm

9 8 7 6 5 4 3 2 1

Soup

Thin soup

Thick soup



Fish

Court-Bouillon

Deep fried



Sauces

Thick,ourbased

Buttery, containing eggs



Vegetables

Spinach

Pulses

Boiled potatoes

Carrots

Saute potatoes

Frozen vegetables



Meat

Thin cuts of meat

Fried steak



Other types of cooking

Deep frying: frozen chips

Deep frying: fresh chips

Pressure cooking

Stewed fruit

Pancakes

Custard

To melt chocolate

Jam

Milk

Fried eggs

Pasta

Re-heating baby food

Rice pudding

Keeping food warm

Stews



1 2 ... 13 14 15 16 17 18 19 20 21 22 23 ... 27 28

Handbook 1
CONTENTS & INTRODUCTION 2
5.160 4
ELECTRIC INDUCTION HOB 5
USING THE HOB 10
CLEANING 20
INSTALLATION 21
TECHNICAL DATA 27
CONTACT US 28

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