Tips
Cooking times
Cooking times will depend on product quality,
weight and height. Do not overload pans, grids
or other containers. This can prevent air from
circulating evenly.
General notes on pan-frying
• Preheat to 575°F (300°C) to build up sufficient
stored heat.
• Load as quickly as possible in order to
minimize cabinet temperature drop.
• When cooking with a full load open the door
briefly to allow excess moisture to escape.
• With flash-fried and fried products which give
off a lot of moisture (e.g. chicken legs), limit
loads to from half to three-quarters of the
largest possible load.
Breaded products
• All types of breadcrumb coatings can be used.
Browning is improved by brushing with a
blend of paprika and oil. Press the bread
crumbs in firmly. Spray lightly with oil or
water to moisten. Do not overload the unit.
• Allow approx. 6 to 8 minutes per 1/3 in.
thickness of meat.
• Preheat on 575°F (300°C) until light goes
out.
• Use grids for even browning top and bottom.
Group cuts of the same thickness and similar
size on the same granite enameled pan.
Gratinating
• Light and dark meat dishes, fish, mussels,
asparagus, chicory, broccoli, fennel, tomatoes,
toast.
• Preheat on 575° (300°C) until light goes out.
Set to desired temperature after loading.
• E.G.: Grids or shallow containers for
gratinating toast, steaks and soups.
Preparing fish
• Flour and add oil.
Dry Heat mode
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