Table of Contents
Advertisement
Special applications
Heat crockery
By pre-heating the crockery, the food
does not cool down as quickly.
Use heat-resistant crockery.
Place the rack on shelf level 1 and
place the crockery to be warmed on
it. Depending on the size of the crock-
ery, you can also place the rack on the
oven floor.
Select
Special applications
Select
Heat crockery
Alter the recommended temperature
if necessary and then set the time.
Follow the instructions in the display.
Risk of injury caused by hot sur-
faces.
The oven gets hot during operation.
You could burn yourself on the heat-
ing elements, oven compartment or
accessories. Droplets of water may
have accumulated underneath the
crockery.
Use oven gloves when removing the
crockery from the oven.
Prove dough
This programme is designed specifically
for proving yeast dough.
Select
Special applications
Select
Prove dough
Alter the recommended temperatures
if necessary and then set the dura-
tion.
Follow the instructions in the display.
70
.
.
.
.
Keeping warm
You can keep food warm in the oven
compartment for several hours.
In order to maintain the quality of food,
select the shortest possible time.
Select
Special applications
Select
Keeping warm
Place the food to be kept warm in the
oven compartment and confirm
with OK.
Alter the recommended temperature
if necessary and then set the time.
Follow the instructions in the display.
Low temp. cooking
The
Low temp. cooking
ideal for cooking beef, pork, veal or lamb
when a tender result is desired.
First sear the meat all over at a high
temperature on the hob in order to seal
it.
Then place the meat in the pre-heated
oven compartment where the low tem-
perature and long cooking duration will
cook it to perfection and ensure it is
very tender.
The meat will relax. The juices inside will
start to circulate evenly throughout the
meat to reach the outer layers.
This gives very tender and succulent
results.
Only use lean meat which has been
correctly hung and trimmed. Bones
must be removed before cooking.
For searing, use a suitable cooking oil
or fat that can withstand high temper-
atures (e.g. clarified butter, vegetable
oil).
Do not cover meat during the cooking
process.
.
.
cooking method is
Advertisement
Table of Contents
