MEAT
It is better not to salt meats until after cooking as salt encourages the meat to spatter fat. This will dirty the oven and make a lot of smoke.
Joints of white meat, pork, veal, lamb and fish can be put into the oven cold. The cooking time is longer than in a preheated oven, but
it cooks through to the centre better as the heat has more time to penetrate the joint.
GRILLS
• Before loading the grill: remove the meat from the refrigerator a few hours before grilling. Lay it on several layers of kitchen paper:
this improves seizing, making it tastier and avoids it staying cold at the centre.
Add pepper and spices to the meat before grilling, but add any salt after cooking. This way it will seize better and stay juicy. Baste all
the food to be cooked with a little oil. This is best done with a wide flat basting brush. Then sprinkle with more pepper and herbs (thyme,
etc.).
• During cooking: never pierce the food during cooking even when you turn it. This lets the juice out and it becomes dry.
Cooking
Recipes
method
Beef with carrots
Conv cooking
Duck
Conv cooking
Turkey
Conv cooking
Goose
Conv cooking
Leg of lamb
Conv cooking
Roast chicken
Conv cooking
Roast beef
Conv cooking
Roast rabbit
Fan cooking
Beef
Rotisserie
Lamb / Mutton
Rotisserie
Kebabs
Pork chop
* All cooking was done at shelf position "1".
BAKING
Avoid using shiny tins, they reflect the heat and can spoil your cakes. If your cakes brown too quickly, cover them with grease-proof
paper or aluminium foil. Caution: the correct way to use foil is with the shiny side in towards the cake. If not the heat is reflected by the
shiny surface and does not penetrate the food. Avoid opening the door during the first 20 to 25 minutes of cooking: soufflés, brioches,
sponge cakes, etc. will tend to fall. You can check if cakes are done by pricking the centre with a knife blade or metal knitting needle.
If the blade comes out nice and dry, your cake is ready and you can stop cooking. If the blade comes out moist or with bits of cake
attached, continue baking but slightly lower the thermostat so that it is finished off without burning.
Cooking
Recipes
method
Brioche
Fan cooking
Choux pastry
Fan cooking
Pastry base
Fan cooking
Puff pastry
Fan cooking
Meringues
Fan+Lower element*
Fruit tart
Fan+Lower element*
St Honoré
Fan+Lower element*
* with fan and lower element, we recommend preheating with fan cooking to save time.
Correct preheating is the basis of successful red meat cookery.
Quantity
for 6
1,5 kg
5/6 kg
3/4 kg
1/1,5 kg
800-1 kg
1kg
1 kg
Grill
6 pieces
Grill
6 pieces
Quantity
800 grs
40 pieces
for 6
6 pieces
1 tray
for 6
6 pieces
Cooking
C
200-220 C
200-220 C
160-180 C
160-180 C
200-220 C
220 C
240 C
200-220 C
275 C
275 C
275 C
275 C
Cooking
Cooking
C
time
200 C
40-40 min
190 C
35 min
180-200 C
20-30 min
200 C
15-20 min
80-85 C
4
220 C
35-40 min
190 C
30-35 min
14 GB
Cooking
Tips
time
about 1 hours
1
hours
2
- 3 hours
2 - 2
hours
15 min/pound
about 1 hour
15 min/pound
50-60 mins
15-20 min
No preheat
20-25 min
No preheat
Turn over in mid
2x8 min
cooking
Turn over in mid
2x8 min
cooking
Shelf level
1
1 / 3
2 trays
1
e.g.
1
Bouchée
hours
1
Ø profiteroles
1
1 1
Tips
Ø 27