Asko HI1832 Podręcznik Użytkownika Pobierz pdf (Strona 13)

11

Cooking chart

BROTHS

THICK SOUPS

COURT-BOUILLON

FROZEN

T

HICK, FLOUR-BASED

W

ITH BUTTER AND EGGS

(B

EARNAISE, HOLLANDAISE)

PREPARED SAUCES

ENDIVES, SPINACH

LEGUMES

BOILED POTATOES

GOLDEN BROWN POTATOES

SAUTÉE POTATOES

DEFROSTING OF VEGETABLES

THIN MEAT

PAN-FRIED STEAKS

BARBECUE (CAST IRON GRILL)

D

EEP FROZEN CHIPS

FRESH CHIPS

PRESSURE COOKER

(AS SOON AS A WHISPERING SOUND IS HEARD)

FRUIT COMPOTES

PANCAKES

CUSTARD

MELTED CHOCOLATE

JAMS

MILK

FRIED EGGS

PASTA

SMALL BABY POTS

(DOUBLE-BOILER)

STEWS

CREOLE-STYLE RICE

RICE PUDDING

FRY COOK/GLAZE COOK/SIMMER KEEP

BRING TO BRING BACK TO THE HOT

THE BOIL BOIL SIMMERING

SOUPS

FISH

SAUCE

VEGETABLES

MEAT

FRYING

MISCELLANEOUS

P987 6 5 4 321

P987 6 5 4 321

P987 6 5 4 321

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