17
with European standard EN 50304 and in accordance with European Directive 2002/40/EC.
Recommended for
slow, gentle cooking:
ten-
der game meat, etc.
To seal
roasts
of red meat
To simmer
in a covered stew pan
dishes that
were begun on the hob (coq au vin, stew, etc.)
Recommended for
grilling chops, sau-
sages, slices of bread or prawns
pla-
ced on the grid.
Recommendations
Oven cooking modes
Recomm. T°
Recommended for
moist dishes
(quiches,
juicy fruit tarts, etc.).
The crust will be thoroughly cooked on the
bottom.
Recommended for
dishes that rise
(cake,
brioche, kouglof, etc.) and for soufflés that will
not be stuck by a crust formed on the top.
Recommended for all
poultry
or
roasts
on
the turnspit.
For sealing and thoroughly cooking
lamb
roasts,
beef cuts.
For preserving tenderness in filets of
fish.
Min. Recomm. Max.
35
200
275
Min. Recomm. Max.
180
275
275
Min. Recomm. Max.
35
165
275
Min. Recomm. Max.
180
225
275
EN
99638951_A_FR GB.qxp 02/03/2006 10:18 Page 17
