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12
GB
Precautions
and recommendations
FUNCTIONS
Temperature
°C
COOKING COOKING EXAMPLES
100
Steam cooking mode most
often used
Vegetables and meats
85
For cooking delicate food Delicate whole fish (trout)
75
The meat remains
iridescent, the collagen
does not appear
Cooking delicate fish
(sardine fillets, red mullet)
90
For cooking delicate food,
fruits, compotes
Cocotte eggs; stuffed tomatoes that
maintain their shape.
Ramekins, custard creams, etc.
95
Terrines, chicken liver.
Reheating cooked dishes
80
Low heat
Melted chocolate, butter.
Slightly warm fruit for immediate serving
55
Slow defrosting
without cooking
Defrosting fish fillets before breading.
Berries that must remain cool (for pies
and sauces)
60
Defrosting meats before grilling
(e.g.: sausages)
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