97
GB
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
For cooking delicate
food, fruits, compotes
Low heat
Slow defrosting with-
out cooking
SETTING
Temperature
COOKING MODE
COOKING EXAMPLES
Setting description
100°C
85°C
75°C
90°C
95°C
80°C
55°C
60°C
To Next Page
Loading...
