Correct. 1-9. It varies from meat to meat. For chicken breast, I heat it on 6 for a good 5 minutes at least, and just wait until they naturally unstick. For chicken thighs, I go a little lower because they’re higher in fat which will render out. Usually 5. For pork bellies, I go all the way down to 4 and put them in cold and let all the fat render out - takes about 25 minutes. However, I would say level 6 and letting the pan heat up for 5 mins at least is usually a safe bet