Thermador PRG304WH Instructions for Use - Page 26

Food Start setting Finish setting standard burners Finish setting XLO® burners Simmering: Stewed chicken, corned beef, tongue, etc. HI - cover, bring liquid to a boil XLO - to simmer slowly XLO - to hold, cover Pastas Macaroni, noodles, spaghetti HI - bring water to a boil, MED HI to HI - to maintain Same as for standard burners add pasta a rolling boil Popcorn (use a heavy, flat HI - cover, heat until kernels MED HI - finish popping Same as for standard burners bottom pan) start to pop Pressure cooker Meat MED HI to HI - build up pressure LO to MED - maintain pressure Same as for standard burners Vegetables HI - build up pressure LO to MED - maintain pressure Same as for standard burners Rice HI - cover, bring water and LO - to maintain Low Boil. Same as for standard burners rice to a boil Cover and cook until water XLO - to hold, cover is absorbed Sauces Tomato base MED HI - cook meat/ vegetables, follow recipe LO - to maintain simmer XLO - simmer to thicken sauce, uncovered White cream, béarnaise MED - melt fat, follow recipe LO - finish cooking XLO - to hold, cover Hollandaise Soups, stock Vegetables Fresh Frozen Deep frying In pouch Sauté Stir fry XLO XLO - to hold, lowest setting for short period, stir frequently HI - cover, bring liquid to a LO to maintain simmer boil Simmer XLO - to hold, cover HI - cover, bring water and LO to MED - cook 10 vegetables to a boil minutes, or until tender Same as for standard burners XLO - to hold, cover HI - cover, bring water and LO to MED - cook vegetables to a boil according to package directions Same as for standard burners HI - heat oil MED to MED HI - maintain Same as for standard burners frying temperature HI - bring water and pouch LO to MED - cook to a boil according to package directions Same as for standard burners HI - heat oil or melt butter, LO to MED - cook to add vegetables desired doneness Same as for standard burners HI - heat oil, add vegetables HI to MED HI - finish cooking Same as for standard burners Page. 24