17
EN
with European standard EN 50304 and in accordance with European Directive 2002/40/EC.
Recommendations
Oven cooking modes
Recomm. T°
Min. Recomm. Max.
35
180
235
Min. Recomm. Max.
35
200
275
Min. Recomm. Max.
35
205
275
Min. Recomm. Max.
180
200
230
Min. Recomm. Max.
180
275
275
Min. Recomm. Max.
35
225
275
Min. Recomm. Max.
35
80
100
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.
Recommended for
quiches, potpies and juicy
fruit tarts.
Recommended for
grilling chops, sausages,
slices of bread, prawns
placed on the grid.
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
letting dough rise for bread,
brioche, kouglof
... without exceeding 40° C
(plate warming, defrosting).
Recommended for
slow, gentle cooking:
tender
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 preserving tenderness in
white meats, fish, vegetables.
For cooking multiple items on up to three levels.
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