13
EN
Recommended for meats, fish and vegetables, preferably placed in a
terracotta dish.
Recommended for all poultry or roasts on the turnspit.
To sear and fully cook legs of lamb, beef roasts.
To keep fish steaks' moist texture.
Recommended for quiches, potpies and juicy fruit tarts.
Recommended for grilling chops, sausages, slices of bread and
prawns placed on the grid.
Recommended for letting dough rise for bread, brioche, kouglof...
without exceeding 40° C (plate warming, defrosting).
Recommendations
Oven cooking modes
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.).
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.
uropean standard EN 50304 and in accordance with European Directive 2002/40/EC.
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