19
Description of functions
Functions
Temperature °C
Cooking
Examples of cooking
100
Steaming most often used
Vegetables and meat
85
For cooking fragile
foodstuffs
Fragile whole fish (trout)
75
Cooking fragile fish
Sardine, red mullet fillets
90
For cooking fragile
foodstuffs, fruit,
stewed fruit
Baked eggs; keeps stuffed tomatoes
in shape. Ramekins, custard, etc.
95
Terrines, poultry pâté.
Heating up ready meals
80
Gentle heating
Melting chocolate, butter.
Fruit just warm to be eaten immediately
55
Slow defrosting without
risk of cooking
Defrosting fish fillets before coating
with breadcrumbs.
Red fruits that have to kept cold
(for tarts and coulis)
60
Defrosting meat before grilling
(e.g.: sausages)
