1.   An over-clumsy turn of the flame adjuster towards the low heat setting can douse the flame.

2.   Combine the egg yolks and the cream, and cook over a low heat.

3.   Cook over low heat until melted, stirring constantly.

4.   Cook over low heat until mixture becomes hot and juices begin to come out of tomatoes.

5.   Cook the sauce over a low heat for ten minutes.

6.   Cover with a tight-fitting lid and simmer on a low heat for one hour.

7.   In a medium saucepan over a low heat, heat cream to just lukewarm.

8.   Cook the sauce over a low heat until it boils and thickens.

9.   Cook the onions over low heat.

10.   Cook the milk over low heat.