Atag ZX6011Q Mode D'emploi page 113

Recommandations
Recommended to prevent meat drying out, and
for cooking vegetables and fish and food pla-
ced on up to 3 shelves.
Recommended for juicy quiches, pies and fruit
tarts.
NB. All food is cooked without pre-
heating the oven
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 sealing red and white meat
and cooking it through and through.
Also for gently cooking poultry up to 2kg.
Recommended for grilling chops,
sausages, and large prawns and for making
toast.
Recommended for leaving breads to rise (kee-
ping temperature below 40ºC), keeping dishes
warm and thawing food.
Recommended for defrosting fragile foodstuffs
(strawberries and raspberries etc.). By slightly
increasing the temperature you can defrost food-
stuffs to be cooked immediately afterwards (meat,
etc.). Take care that you do not "over-defrost" the
food, leading to it being partially cooked. Meat
should be placed on the oven shelf on the second
level to avoid it coming into contact with the juices
produced during defrosting (placing the dripping
pan on the first level).
W W h h e e n n i i n n u u s s e e t t h h e e o o v v e e n n g g e e t t s s h h o o t t . .
D D o o n n o o t t t t o o u u c c h h a a n n y y h h e e a a t t i i n n g g e e l l e e m m e e n n t t i i n n s s i i d d e e t t h h e e o o v v e e n n . . Y Y o o u u n n g g c c h h i i l l d d r r e e n n s s h h o o u u l l d d b b e e k k e e p p t t w w e e l l l l a a w w a a y y . .
cooking methods
"Chef" features guide
Cº Recom'd
min. recom'd
max.
180°C
35°C
235°C
min. recom'd
max.
205°C
35°C
275°C
min. recom'd
max.
35°C 200°C
275°C
min. recom'd
max.
225°C
35°C
275°C
min. recom'd
max.
200°C
180°C
230°C
min. recom'd
max.
1 4
min. recom'd
max.
1 2
min. recom'd
max.
35°C 80°C
100°C
recom'd
min.
max.
30°C 30°C
50°C
4
4
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