23
G
B
LO
W
TEMPERAT
U
RE
modes
This type of cooking mode, used for years by
industry professionals, enables food (meat, fish, fruit
and vegetables) to be cooked at very low
temperatures (between 85 and 120°C), thereby
guaranteeing a perfect level of cooking and
enhancing the taste as much as possible.
The value of these advantages should not be
underestimated:
As the cooking temperatures are very low (in
general they are lower than the evaporation
temperature), the dispersion of cooking sauces
due to evaporation is substantially reduced and
the food becomes softer.
W
hen cooking meat, the muscular fibres contract
less than they would during a classic cooking
programme. The result is a more tender meat
which does not need to be rested after it is
cooked. Meat should be browned before it is
placed in the oven.
C
ookin
g
f
oods
w
h
i
c
h
h
a
v
e
b
een
v
a
c
uu
m
-p
a
c
ked
at
l
o
w
te
m
p
erat
u
res
,
a technique used for over 30
years by the most prestigious chefs, brings many
advantages:
Culinary: flavours are concentrated and the taste,
softness and tenderness of the food are
maintained.
H
ygienic: provided that hygiene regulations are
respected, this type of cooking protects the food
from the harmful effects of oxygen, guaranteeing
that the dishes may be stored for longer in the
refrigerator.
Organisational: thanks to the longer storage
period, dishes may be prepared well in advance.
Diet-related: this type of cooking limits the amount
of fatty substances used and therefore means
that the food is lighter and easier to digest.
Financial: the food shrinks less so there is more of
the product left after it has been cooked.
To use this technique, you must use a vacuum-
packing machine and the appropriate bags. Follow
the instructions given relating to vacuum-packing
food carefully.
The vacuum-packing technique may also be used
for raw products (fruit, vegetables, etc.) in addition
to pre-cooked products (traditional cooking).
Sp
it
roast
To operate the
rotisserie spit (
see
diagram
) proceed as
follows:
1. Place the dripping pan in position 1.
2. Place the rotisserie support in position 3 and
insert the spit in the hole provided on the back panel
of the oven.
3. Start the rotisserie spit by selecting the
cooking mode.
S
ucc
è
s
a
u
to
m
ati
c c
oo
k
in
g
m
o
d
es
Do not open the oven door as this will disrupt the
cooking time and temperature.
The
Su
cc
è
s
function encompasses all the
automatic cooking programmes devised and set by
our chef.
All
Su
cc
è
s
cooking modes are completely
automatic: the
tem
p
erature
and
c
ookin
g
d
u
ration
are
p
re
-
set
values, guaranteeing a perfect result
every time - automatically. These values cannot be
adjusted using the
C
.O.P.
®
(
P
rogramme
d Op
timal
Coo
k
ing
)
system. Cooking ends automatically and
the oven informs you when the dish is ready (only
the Pizzeria function requires the user to check the
food before taking it out of the oven).
This chapter was written with the help of our very
own culinary expert.
W
e invite you to follow his
advice so you can benefit from his experience and
perfect your cooking skills. The recommended
cooking modes, temperatures and oven shelf
heights reflect our experts own experience in the
kitchen and will help you achieve the very best
results.
None of the Succès cooking modes - except the
Pizzeria function - require the oven to be preheated
(see following paragraph).
For the
ROAST
...
and
PIES
...
cooking modes, it is
possible to programme a delayed start.
