Cooking Chart - Bosch NGT Series Use And Care Manual

Table 2: Proper Cookware Practices
Practice
c) Use a Lid That Fits Properly
• A well-fitting lid helps shorten
the cooking time.
Pans that span 2 burners, i.e. griddles, roasters and fish poachers, may be used
when placed front to back. Adjust flame equally to cook evenly. Use the Bosch
accessory griddle on your Bosch cooktop. To order call the number listed on the
back cover.
Use a Wok with a flat bottom. If using a round bottomed wok, use the Bosch
accessory support wok ring. To order call the number listed on the back cover.
For simmering stews and soups, or melting chocolate, use the Bosch simmer
plate accessory. The simmer plate distributes the heat evenly and gently. The
simmer plate is supplied with NGP models only, but is available separately for the
NGT. Follow use and care instructions provided with the simmer plate.
Canners and pressure cookers must meet the same requirements as described
above. After bringing contents to a boil, use lowest heat setting possible to main-
tain a boil or pressure (for pressure canners/cookers).
Cooking Chart
Table 3: Cooking Chart
Food Start Cooking Continue Cooking /
Standard Burners
BREADS Med. - preheat skillet. Med. Lo to Med.
French Toast, Pancakes, Grilled
Sandwiches
CEREALS HI - cover, bring water to a boil, add Med. Lo to Med. - finish cooking
Cornmeal, Grits, Oatmeal cereal, according to package directions.
CHOCOLATE LO to melt*. Remove when melted.
DEEP FRYING HI - heat oil Med. Hi - HI to maintain temperature.
EGGS - Fried, Scrambled Med. - Med. Hi - melt butter, add egg. LO to Med. Lo - finish cooking.
MEAT, FISH, POULTRY HI - until meat starts to sizzle. Med. Lo to Med. - to finish cooking.
Bacon, Sausage Patties
Braising: Swiss Steak, Pot Roast HI - melt fat, then brown on Med. Hi LO to Med. Lo - cover, simmer until
to HI, add liquid, cover, tender.
Frying: Chicken HI - melt fat, then brown on Med. LO - cover, finish cooking.
Pan Frying: Lamb Chops, Thin Med. HI to HI - preheat skillet. Med. to HI - brown meat.
Steaks, Hamburgers, Link Sausage
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