88
I.C.S. FUNCTIONS
EN
R
oast
B
eef
• Roast beef
(prepared rare)
• Place the roast on the grid using the grid + drip
tray assembly.
You can turn it over when the cooking time becomes
fixed.
R
oast
P
ork
• Pork roasts
- Loin
- Tenderloin
L
amb
• Leg of 1kg to 2,500kg
• Place the roast on the grid using the grid + drip
tray assembly.
You can turn it over when the cooking time becomes
fixed.
F
ish
• Whole fish
(sea bream, pollock, trout, mackerel, etc.)
• Roasted fish
C
hicken
• Chickens weighing 1 to 1.7 kg
• Duck, guinea fowl, etc.
P
izza
• Fresh store-bought pizza
• Ready-to-use pizza dough
• Home-made pizza dough
• Frozen pizza
V
egetables
stuffed
• Tomatoes, stuffed peppers & vegetables
• Lasagna (fresh or frozen)
• Shepherd’s pie, brandade, etc.
S
oufflé
• Use a tall mould with straight edges and a diameter
of 21cm.
T
arts
(savoury)
• Fresh quiches
• Frozen quiches
• Frozen mini-pastry
T
arts
(sweet)
• Fresh tarts
• Frozen tarts
S
mall
B
iscuits
• Small individual pastries: cookies, croissants, buns,
fruit bread in a mould, croque-monsieur.
C
akes
• Home-style cakes: sweet or savoury loaves,
pound cake.
• Ready-to-mix batters in packets.