41
Recommended for quiches, potpies
and juicy fruit tarts.
Recommended for grilling chops,
sausages, toast, prawns placed
on the grid.
Recommended for letting dough rise
for bread, buns, cakes, etc. without
exceeding 40° C (plate warming,
defrosting).
Recommendations
Oven Cooking Modes
Recommended for preserving tenderness in
white meats, fish, vegetables
For cooking multiple items on up to three lev-
els.
Note: All cooking is done without
preheating.
Recommended for sealing and thoroughly
cooking red and white meat.
To slowly cook poultry weighing up to 2
kg.
Recomm. Temp.
mini
recomm.
maxi
35
180
235
mini
recomm
maxi
35
205
275
mini
recomm
maxi
200
230
mini
recomm
maxi
35
275
mini
recomm
maxi
35
80
100
180
200
Recommended for slow, gentle cooking:
tender game meat, etc.
Sealing red meats
To simmer in a covered stew pan dishes
that were begun on the hob (coq au vin,
stew, etc.)
mini
recomm
maxi
35
240
275
mini
recomm
maxi
30
30
50
mini
recomm
maxi
1
4
4
mini
recomm
maxi
1
2
4
e
ode
with European standard EN 50304 and in accordance with European Directive 2002/40/CE.
GB
