Functions; Cooking Examples - SCHOLTES SST2 Mode D'emploi

Precautions
and recommendations
GB
12

FUNCTIONS

Temperature COOKING
°C
Steam cooking mode most
100
often used
85
For cooking delicate food
The meat remains
75
iridescent, the collagen
does not appear
90
For cooking delicate food,
fruits, compotes
95
80
Low heat
55
Slow defrosting
without cooking
60

COOKING EXAMPLES

Vegetables and meats
Delicate whole fish (trout)
Cooking delicate fish
(sardine fillets, red mullet)
Cocotte eggs; stuffed tomatoes that
maintain their shape.
Ramekins, custard creams, etc.
Terrines, chicken liver.
Reheating cooked dishes
Melted chocolate, butter.
Slightly warm fruit for immediate serving
Defrosting fish fillets before breading.
Berries that must remain cool (for pies
and sauces)
Defrosting meats before grilling
(e.g.: sausages)