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THE EASIEST WAY TO SELF-IMPORT APPLIANCES DIRECT FROM EUROPE.
Combination mode
The cooking durations for combination mode are longer than
durations in a conventional oven as combination mode
cooking is carried out at lower temperatures.
The lower the temperature in the cooking compartment
compared to the core temperature, the longer the cooking
process and therefore the more tender the result.
Excellent results are achieved with lean meat by first
browning the meat at a high temperature with very little
moisture (cooking stage 1) and then cooking the meat to the
end using a lower temperature (cooking stage 2). The time it
takes will depend on how thick the meat is.
When roasting fatty meat with crackling, use a high
temperature in the first stage to render the fat and brown the
crackling.
Reduce the temperature and increase the moisture for the
second stage. This helps the meat cook slowly and evenly,
breaking down the fibres to leave the meat nice and tender.
In the third stage, increase the temperature to get the
crackling crispy.
For braised meats, cooking stage 1 should be carried out at a
high temperature with very little moisture and cooking stage 2
should then be carried out using a lower temperature with
more moisture over a longer period to complete the cooking
process. This will give tender results.
Roasting
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Summary of Contents for DGC 6300
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