13
EN
Recommended for
meats, fish
and
vegetables,
preferably placed in a
terracotta dish.
Recommended for all
poultry
or
roasts
on the turnspit.
To sear and fully cook
legs of lamb,
beef roasts.
To keep
fish
steaks' moist texture.
Recommended for
quiches, potpies and juicy fruit tarts.
Recommended for
grilling chops, sausages, slices of bread and
prawns
placed on the grid.
Recommended for
letting dough rise for bread, brioche, kouglof...
without exceeding 40° C (plate warming, defrosting).
Recommendations
Oven cooking modes
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
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.
uropean standard EN 50304 and in accordance with European Directive 2002/40/EC.
