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CO
O
KING ADVICE
Setti
ng up the cooking levels / temperatures
Cooking levels Temperature (°C)
1 50
2 75
3 100
4 125
5 150
6 170
7 190
8 205
9 220
You
can cook directly on the heating surface with or without fat (oil or grease)
Avoid reaching the « smoking point » (too high temperature) when you are cooking with oil or fat.
Food will lose its nutritive value.
In order to conserve all the flavour and quality, be sure to adjust the right temperature in
accordance with the type of cooking required.
Maximum temperature and « smoking point »
Grease / Oil Maximum recommended temperature (°C) /
power
Smoke point (°C)
Butt
er 130 / 4 150
Lard 170
/ 6 200
Bee
f
fat 180 / 6 210
Oli
ve oil 180 / 6 200
Sunf
lower oil 200 / 7 220
Peanut
oil 200 / 7 235
Coc
onut oil 200 / 7 240
Cooki
ng advice
Type of foods Temperature
(°C)
Power
Fish
and seafood 170-180 6
Veal 160-180 6
Beef 200
-210 8
Por
k 180
-210 7
Lam
b 180
-200 7
Poult
ry 160-180 6
Sausag
e 200 7-8
Fri
ed egg 140 4-5
Pancak
e / omelette 140-160 5
Fru
its 140-160 5
Veget
ables 140-160 5
To
simmer rice previously cooked 140-160 5
To
simmer Pasta previously cooked
140-160 5