Loading ...
Loading ...
Loading ...
GB
35
hygienic: provided that hygiene regulations are
respected, this type of cooking protects the food
from the harmful effects of oxygen, thus ensuring
that the dishes may be stored for longer in the
refrigerator;
organisational: thanks to the longer storage
period, dishes may be prepared well in advance.
diet-related: this type of cooking limits the amount
of fatty substances used and therefore means
that the food is lighter and easier to digest;
financial: the food shrinks less so there is more of
the product left after it has been cooked.
To use this technique, you must use a vacuum-
packing machine and the appropriate bags. Follow
the instructions supplied relating to vacuum-packing
food carefully.
The vacuum-packing technique may also be used
for raw products (fruit, vegetables, etc.) as well as
pre-cooked products (traditional cooking).
PASTEURISATION mode
This cooking mode is suitable for fruit, vegetables, etc...
Small containers may be placed on 3 shelf levels.
Let the containers cool inside the oven. Place the
food inside the oven while it is still cold. Place the
food inside the oven while it is still cold.
SUCCESS cooking modes
Do not open the oven door as this will disrupt the
cooking time and temperature.
The temperature and cooking duration are pre-set
values, guaranteeing a perfect result every time -
automatically. These values are set using the
C.O.P.® (Programmed Optimal Cooking) system.
The cooking cycle stops automatically and the oven
indicates when the dish is cooked.
This chapter was written with the help of our very own
culinary expert. We invite you to follow his advice so
you can benefit from his experience and perfect your
cooking skills. The recommended cooking modes,
temperatures and oven shelf heights reflect our
expert's own experience in the kitchen and will help
you achieve the very best results.
ROAST... mode
Use this function to cook beef, veal, pork, chicken
and lamb. Place the food inside the oven while it is
still cold. The dish may also be placed in a
preheated oven. Some of the ROAST modes offer
the option of selecting the desired cooking level:
WELL DONE, MEDIUM or RARE.
TARTS... mode
This function is ideal for all tart recipes (which
normally need to be heated well from underneath).
Place the food inside the oven while it is still cold.
The dish may also be placed in a preheated oven.
PASTRIES mode
This function is ideal for baked desserts (made
using natural yeast). Place the food inside the oven
while it is still cold. The dish may also be placed in
a preheated oven.
CAKE mode
This function is ideal for all recipes made using
baking powder. Place the food inside the oven while
it is still cold. The dish may also be placed in a
preheated oven.
DESSERTS mode
This function is ideal for all other recipes which do
not contain yeast (not tarts). Place the food inside
the oven while it is still cold. The dish may also be
placed in a preheated oven.
PIZZA mode
Use this function when making pizza (dough of a
particular thickness). Please see the following
chapter for further details.
To obtain the best results, we recommend that you
carefully observe the instructions below:
follow the recipe;
the weight of the dough should be between 350 g
and 500 g;
lightly grease the dripping pan and the baking
trays.
Place the food inside the oven while it is still cold. If
you wish to place the food in the oven after it has
been preheated, immediately following a high-
temperature cooking programme, the text "OVEN
TOO HOT" will appear on the display until the
temperature of the oven has fallen to 120°. At this
point it will be possible to place the pizza in the
oven.
Recipe for PIZZA:
Makes 3 or 4 pizzas: 1000 g flour, 500 ml water, 20
g salt, 20 g sugar, 100 ml olive oil, 20 g fresh yeast
(or 2 sachets of powder yeast)
Proving at room temperature: 1 hour, or manual
PROVING function set to 40°. Leave to rise for
approximately 30-45 minutes.
Place the food inside the oven while it is still cold.
Start the
PIZZA cooking mode.
Loading ...
Loading ...
Loading ...