COOKING CHART
GB 17
Functions
Temperature
°C
Steaming
Steaming Examples
Steam cooking mode most
often used
For cooking fragile food
Delicate whole fish (trout)
The meat remains iridescent,
the collagen does not appear
Cooking delicate fish (sardine fillets,
red mullet)
For cooking fragile food, fruit,
compotes
Cocotte eggs; stuffed tomatoes.
Ramekins, custard creams, etc.
Terrines, Heating cooked dishes
Low heat
Melting chocolate, butter. Slightly warm
fruit for immediate serving
Slow defrosting without
cooking
Defrosting fish fillets before breading.
Berries that must remain cool (for pies
and sauces)
Defrosting meats before grilling
(e.g.: sausages)
Summary of Contents for GCS131B
Page 23: ...NOTE GB 24...
Page 24: ...CZ5700267 00 03 10...
