Brandt FC 224, Manual

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For sealing and
thoroughly cooking gigot lamb chops ,
and sides of beef. Also good for cooking
fish in breadcrumbs.
Recommended for grilling chops,
sausages, and large prawns and for
making toast.
Recommended for dishes with a lot of
liquid (quiches and fruit pies) as the
pastry base is cooked through. Use also
for food that rises (bread and cakes)
and uncovered soufflés.
Recommended for leaving breads to rise
(keeping temperature below 40ºC), kee-
ping dishes warm and thawing food.
Recommendations
Cooking methods
Recommended for food requiring slow,
careful cooking such as game and brai-
sing joints. Ideal for sealing red meat
joints and simmering lidded casseroles
whose contents have been partially
cooked on the hob first.
NB. All food is cooked without pre-heating
the oven
Recommended to prevent meat drying
out, and for cooking vegetables and fish
and food placed on up to 3 shelves.
heat.
try and
that have a spit-roasted appearance.
minutes.
pan onto the rail beneath the grill.
d from underneath.
shelf on the lower rail
Description
eded to reach the required
gy-saving programme that
ood results. The ECO
to label the oven.
necessary except for food with a
cooking time (e.g. small biscuits
ves).
with European Standard EN50304 and the European Directive 2002/40/EC
GB
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