12
pr
ogrammes
SA
VOUR
Y
Phase 1 (P1)
Phase 2 (P2)
Phase 3 (P3)
Phase 4 (P4)
Phase 5 (P5)
Phase 6 (P6)
Tools used
Recipe ideas
sauce
Béchamel
Add butter
(KKÅV\Y
Add liquid
Keep warm
N/A
N/A
Béchamel sauce,
cheese sauce,
parsley sauce
°C
80°C
Æ
80°C
110°C
Æ
110°C
99°C
85°C
–
Æ
0
HSHT 6
Æ
HSHT 6
HSHT 6
HSHT 6
W
750W
Æ
750W
1000W
Æ
750W
750W
500W
Heating stage
Cooking time
1min
Æ
15secs
1min
Æ
4mins
15mins
30mins
Traditional
Add oil
Add veg
Add liquid
Keep warm
N/A
N/A
Tomato pasta sauce
°C
120°C
120°C
110°C
Æ
98°C
80°C
–3
2
Æ
2
9
W
Auto
Auto
1500W
Æ
1500W
Auto
Heating stage
Cooking time
10mins
4mins
Æ
15mins
30mins
Hollandaise
Melt butter and
remove
Add yolks & liquid
Slowly add melted
butter
N/A
N/A
N/A
Béar
naise sauce,
Hollandaise
sauce
°C
60°C
72°C
72°C
2
HSHT 6
HSHT 6
W
Auto
750W
750W
Heating stage
Cooking time
10mins
4mins
2mins
Note:
•
Some pr
ogramme phases have heating stages that allow ingr
edients to r
each the specified temperatur
e befor
e the phase starts.
•
HSHT (as displayed on scr
een) = High Speed, High T
emperatur
e mode
Содержание KCC90
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