EN
43
Working temperature, °С
Recommendations for use
35
Proofing dough and preparing vinegar
40
Preparation of yoghurts
45
Leaven
50
Fermentation
55
Making fudge
60
Preparing green tea or baby food
65
Vacuum-packed meat
70
Punch making
75
Pasteurization or preparation of white tea
80
Cooking mulled wine
85
Cooking cottage cheese or dishes that require a long cooking time
90
Preparing red tea
95
Cooking milk porridge
100
Making meringue or jam
105
Aspic cooking
110
Sterilization
115
Making sugar syrup
120
Cooking shank
125
Stew meat cooking
130
Cooking casserole
135
Frying cooked foods to make them crispy
140
Smoked food
145
Baking vegetables and fish (in foil)
150
Roasting meat (in foil)
155
Baking products from yeast dough
160
Roast poultry
165
Roasting steaks
170
Cooking in batter
175
Cooking chicken nuggets
180
French fries cooking
Please also check the attached recipe book.
Recommendations for the use of temperature conditions
