Cooking Methods - Fagor HP-480 X Bedienungsanleitung

99628993_ML_A.qxd 04/05/04
ription
lected temperature.
the cold oven.
s: lots of heat at
tle ambient heat
rill to brown your
ts of the turbine and
ed energy at the food
by the turbine
h the required
ull surface of the
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certain dishes in the
10:57 Page 99
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Recommendations
Recommended to prevent meat drying
out, and for cooking vegetables and
fish and food placed on up to 2 shelves.
Recommended for juicy quiches, pies
and fruit tarts.
Recommended for sealing red and white
meat and cooking it through and through.
Also for gently cooking poultry up to 2kg.
Recommended for food requiring slow,
careful cooking such as game and braising
joints. Ideal for sealing red meat joints
and simmering lidded casseroles whose
contents have been partially cooked on
the hob first.
Recommended for grilling cutlets,
sausages, slices of bread and
Mediterranean prawns placed on the
oven shelf.
Recommended for defrosting meat and
poultry. Use the shelf with the dripping pan
placed below it, or the pastry tray. Never use
the juice from defrosted meat, as this is not
edible.
Thermostat adjusted to the cooking
temperature. At the end of the preheating
cycle, do not forget to turn the cooking
selector to the chosen cooking position.

Cooking methods

GB
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