Braise
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For braised poultry dishes such as poulard in red wine or braised goose and duck legs.
You can crisp the products after the end of cooking time if required.
Preheat Load
Thin
Thick
Sear
Add liquid
Braise
Options
Crisp
Continue
with Time
Cooking Parameters
thin thick
without high
Select “without” for products that have
already been seared or ones you do not
wish to sear. Otherwise use a medium
searing setting.
short long
thin thick
Select “thick” for poulard or braised duck
and goose legs.
without high
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