the oven door.
BRIOCHE
programme
The parameters used make this cooking
programme programme ideal for cakes thes
that use yeast rather than baking powder.
PASTRY
programme
The parameters used make this cooking
programme ideal for all pastry recipes.
PATISSERIE
programme
This cooking programme is recommended for
patisserie (profiteroles and other choux pastry
recipes, for example, or Genoise cake), but not
for BRIOCHES, PASTRY or CAKES
CONTAINING BAKING POWDER.
WHITE/GOLDEN MERINGUE
programme
The temperatures are preselected and cannot
be changed.
The WHITE MERINGUE programme is ideal
for drying meringues. The GOLDEN
MERINGUE programme is unbeatable for
cooking meringues.
DEFROST
programme
The fan at the bottom of the oven circulates
the air at room temperature around the food.
This function can be used to defrost any type
of food but it is particularly recommended
heat, sucn as pavlovas, cream cakes, custard
deserts, cheesecakes or fruit flaps.
LOW TEMPERATURE
programme
This type of cooking, that has been used for
many years by professional chefs, can be used
to cook (meat, fish, fruit, vegetables) at very
low temperatures (85, 95 and 120 C) and
obtain perfect results to delight even the most
demanding of chefs.
Main advantages:
Since the cooking temperatures are very low
(in theory, lower than evaporation point) the
cooking juices are not dispersed and the final
dish is much more succulent
In meat, the muscle fibres shrink less
compared to traditional cooking.
The result: the meat is more tender and does
not need to rest after cooking. Meat should be
browned before it is put in the oven.
Low-temperature, vacuum cooking
,
Which has been used for thirty years by the
best chefs, has many qualities:
Gastronomical qualities: it brings out the full
flavour of the food, while ensuring that it
remains succulent and tender.
Hygiene: standards of hygiene are respected:
this type of cooking protects food against the
harmful effects of oxygen and protects the
length of time that cooked dishes may be kept
in the fridge.
Organization: since foods can be kept for
longer, dishes may be prepared well in
advance.
Healthy eating: this type of cooking requires
less fat and the dishes are therefore lighter and
more easily digested.
Economy: this mode considerably reduces the
weight loss of foods during cooking.
To use this technique, a vacuum machine and
special sachets are required.