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abel in compliance with European standard EN 50304 and in accordance with European Directive 2002/40/EC.
Cooking methods
EN
Recommendations
cooking mode
Recommended for all
poultry
or
roasts
on the
turnspit.
For sealing and thoroughly cooking
lamb roasts,
beef cuts.
For preserving tenderness in filets of
fish.
Recommended for
grilling chops, sausages,
slices of bread, prawns
placed on the grid.
Recommended for
moist dishes
(quiches, juicy
fruit tarts, etc.).
The crust will be thoroughly cooked on the bottom.
Recommended for
dishes that rise
(cake,
brioche, kouglof, etc.) and for soufflés that will not
be stuck by a crust formed on the top.
Recommended for
letting dough rise for bread,
brioche, kouglof
... without exceeding 40° C
(plate warming, defrosting).
Recommended for
meats, fish
and
vegetables
,
preferably placed in a terra-cotta dish.
Recommended for
slow, gentle cooking:
tender game meat, etc.
To seal
roasts
of red meat
To simmer
in a covered stew pan
dishes
that were begun on the hob
(coq au vin, stew, etc.)
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