GB 15
Vegetables and meats
Delicate whole fish (trout)
Cooking delicate fish (sardine
filets, red mullet)
Boiled eggs; stuffed tomatoes
that maintain their shape.
Puddings, etc.
Terrines, pâtés. Reheating
cooked dishes
Melting chocolate, butter.
Slightly warm fruit for immediate
serving
Defrosting fish filets before
breading. Berries that must
remain cool (for pies and sauces)
Defrosting meats before grilling
(eg: sausages)
Vapour cooking mode
most often used
For cooking delicate
food
The meat remains
iridescent, the
collagen does not
appear
For cooking delicate
food, fruits,
compotes
Low heat
Slow defrosting
without cooking
SETTING
Temperature
°C
COOKING MODE
COOKING EXAMPLES
100
85
75
90
95
80
55
60
setting description
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