13
methods
eeded to reach the required
Recommended for food requiring
slow, careful cooking such as game
and braising joints. Ideal for sealing red
meat joints and simmering lidded cas-
seroles whose contents have been par-
tially cooked on the hob first.
Description
Recommendations
equired. Food is cooked from
Use a shelf near the bottom.
Recommended for dishes with a lot of
liquid (quiches and fruit pies) as the
pastry base is cooked through. Use also
for food that rises (bread and cakes)
and uncovered soufflés.
re cooking some foods.
Set the temperature to the one you wish
to cook at. At the end of the pre-heat
cycle make sure you turn the selector to
the method of your choice.
5 minutes.
pan onto the rail beneath the grill.
For grilling large amounts that can
be spread out across the grid.
reheating.
uicy roasts crispy on all sides.
nues to operate until the oven door
ng pan on the lowest level.
Recommended for all poultry or spit
roasts.
thoroughly cooking gigot lamb
chops, and sides of beef. Also good for
cooking fish in breadcrumbs.
ordance with European Standard EN50304 and the European Directive 2002/40/EC
GB
