15
OVEN COOKING
80°-230°
(see table on page
19)
Use the dripping pan,
sliding it directly into the
guides, or a baking pan
placed directly on the
wire rack.
GRILLING AND
COOKING AU
GRATIN
Ideal for all types of tradi-
tional grill; hamburgers,
frankfurters, kebabs,
toast, etc. Place the food
directly on the wire rack.
The dripping pan is used
to collect any drops of fat.
C h a p t e r 1 - G e n e r a l
1.3 - SUMMARY OF OPERATION
FUNCTION
THERMOSTAT
POSITION
PROGRAM
SELECTOR
KNOB
OF WIRE RACK
NOTES/TIPS
KNOB SETTING
AND
ACCESSORIES
SETTING
KEEPING FOOD
WARM
If the food needs to be
kept warm for longer
than 20-30 minutes, it
should be covered with
tinfoil, to prevent it from
becoming too dry.
Ideal for dishes that need to
be cooked au gratin (e.g.
coquilles Saint-Jacques,
etc.). In this case, the con-
tainer (with the food inside)
should be placed on the
wire rack.
Ideal for cooking chick-
ens, fowl in general, roast
pork, etc. A glass of
water can be poured into
the dripping pan to make
cleaning easier and pre-
vent smoke being pro-
duced by the burning fat.
GRILLING WITH
THE TURNSPIT
(IF FITTED)
GUIDES
1
2
3
1
2
3
1
2
3
1
2
3
1
2
3
1
2
3
or
Use the dripping pan,
sliding it directly into the
lower guide, or a baking
pan on the wire rack (in
the lower guide)
DELICATE
COOKING
(IF FITTED)
80°- 230°
1
2
3
