Brandt FE 211, User Manual

Page: 13 / 64

13
m e t h o d s
aches the selected temperature. Some
off in the cold oven.
Recommended for MEAT, FISH and
VEGETABLES, preferably in earthenware
dishes.
needed to reach the required tempe-
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.
Description
Recommendations
re-heat. Suitable for poultry and suc-
that have a spit-roasted appearance.
roasting a large piece of meat
e grill and using the multi-purpose
n the 1st level to collect the cooking
Recommended for all poultry and
roast joints . For sealing and
thoroughly cooking gigot lamb chops ,
and sides of beef. Also good for cooking
fish in breadcrumbs.
ed from underneath.
re shelf on the lower rail
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.
r 5 minutes.
l pan onto the rail beneath the grill.
Recommended for grilling chops,
sausages, and large prawns and for
making toast.
ordance with European Standard EN50304 and the European Directive 2002/40/EC
GB
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