8
d) Accessories
The grids
The oven is delivered with 3 reversible cooking grids of 310 x 410 mm enabling you
to use the whole height of the oven
Stainless steel drip tray
The oven is delivered with a stainless steel drip tray. Placed on the bottom level , it
enables to catch the cooking juices and fat.
Scales
The oven is fitted with 2 stainless steel scales of 4 levels. They are completely remov-
able to easy inside cleaning of the all stainless steel oven.
Interior lighting
An halogen lamp on the interior of the oven lights up as soon as the oven is switched
on and lets you monitor the food you are cooking.
The dimensions of your oven let you use pie dishes up to 31 cm in diameter, as well
as rectangular dishes of 31 x 41 cm
For your safety, the door oven is equipped with a double glass. It allows to have low
external temperature even if the inside temperature is high
5. WAY OF FUNCTIONING
Caterers and grill
-
room/cook
-
shop proprietors have known about the infrared quartz
technology for more than 30 years now. This technology allows odour
-
free, smoke
-
free cooking of fish, poultry, steaks, gratins, pastries, etc., just like wood charcoal.
In exclusivity at Roller Grill’s, this technology has been used with convection. The air
is heated by a standalone heating element and pulsed in by means of a fan; it is then
uniformly distributed, thereby allowing homogenous, perfect and quick cooking and
defrosting
The Turbo Quartz® technology enables the oven to reach a temperature of 230°C in
less than 5 minutes. It increases the inside temperature of 30°C and thus saving 30%
cooking time
This way of cooking enables to cook without odours, without smoke, without grease
cooking while the taste and nutritional qualities of the food is retained .
17
Egg and Truffle Casserole
Setting: Convection (1) /Quartz Grill (4)
For 4 people: 8 fresh eggs (if it is a starter, 4 eggs are enough); 4 heaping tablespoons
of fresh cream; dab of butter; small can of truffle shavings or thin slices of truffles or of
truffles in small chunks; salt; pepper.
Butter four small baking dishes. Break 2
eggs into each of the dishes, being careful not
to break the yellow. Salt, pepper, evenly distribute truffles and truffle juice, and add
cream. Put a little water in the bottom of the dripping pan. Put dripping pan at very
bottom level. Bake with door closed. Eight minutes before end of cooking, light the
top heating element
(thermostat setting
6). Serve as small open
-
faced sandwiches on
toast.
You can replace the truffles with 100 g finely chopped baked ham, 100 g of shelled
prawns, 1
tablespoon of finely chopped mixed herbs, such as
fines herbes
, which con-
sists of mixed chervil, chives, parsley and tarragon, 4 very small slices of smoked salm-
on, or a few braised white mushrooms.
Potato Gratin
Setting: Pastry oven (2)
For 4 people: 1 kg of Bintje potatoes; 1 clove of garlic; 6 thin slices of smoky bacon,
cut into small bits; pinch of grated nutmeg; 100 g of butter, melted; 100 g of grated
Swiss cheese
(preferably Comté); salt; pepper.
Cooking time: 40 minutes with bottom heating element only lit, then 30 minutes with
bottom heating element and top heating element
(thermostat setting 7).
Light bottom heating element 10 minutes ahead of time. Rub a baking dish with the
clove of garlic. Peel potatoes. Cut into thin slices, about 3 mm thick. Spread them out
in layers in the baking dish, putting a little grated cheese, melted butter, bacon bits, salt
and pepper between each layer. The bacon is salty, so you do not need to add much
salt. Finish off with a layer of cheese, then trickle butter over it, sprinkle with nutmeg,
and put under spit
-
roaster grill, at mid
-
height. Check cooking with a fork. Serve this
potato gratin with a, crispy green salad and, if you like, with thin slices of cold meat for
a tasty meal.
Provencal
-
style Tomatoes
Setting: Convection (1) /Quartz Grill (4)
Count on 2 tomatoes per person. All tomatoes should be about the same size, and not
too big.
Cut tomatoes in half crosswise. Prepare finely chopped mince made of shallots, parsley
and garlic. Spread mince on the tomato slices. Lightly salt and pepper. Pour a few
drops of olive oil over the top. Butter bottom of dripping pan and put tomatoes into it.
Cook for about 12
minutes at thermostat setting 8.
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