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abel in compliance with European standard EN 50304 and in accordance with European Directive 2002/40/EC.
Cooking methods
EN
Recommendations
cooking mode
Recommended for all poultry or roasts on the
turnspit.
For sealing and thoroughly cooking lamb roasts,
beef cuts.
For preserving tenderness in filets of fish.
Recommended for grilling chops, sausages,
slices of bread, prawns placed on the grid.
Recommended for moist dishes (quiches, juicy
fruit tarts, etc.).
The crust will be thoroughly cooked on the bottom.
Recommended for dishes that rise (cake,
brioche, kouglof, etc.) and for soufflés that will not
be stuck by a crust formed on the top.
Recommended for letting dough rise for bread,
brioche, kouglof... without exceeding 40° C
(plate warming, defrosting).
Recommended for meats, fish and vegetables,
preferably placed in a terra-cotta dish.
Recommended for slow, gentle cooking:
tender game meat, etc.
To seal roasts of red meat
To simmer in a covered stew pan dishes
that were begun on the hob
(coq au vin, stew, etc.)
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