Specifications

COOKING TIPS
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.
Correct preheating is the basis of successful red meat cookery.
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.).
Load the grill.
• During cooking:
Never pierce the food during cooking even when you turn it. This lets the juice out and it
becomes dry.
Temperatures and cooking times are given for information only to facilitate using the oven.
Personal experience should then let you adapt these settings to your taste and habits.
Remember that cooking at higher temperatures causes more spattering, and the oven can
become dirty and smoky. It is better to slightly reduce the cooking temperature, even if it
means increasing the cooking time.
COOKING TIPS
The sides of the oven are equipped
with different positions numbered
from the bottom.
COOKING
Te
m
pe
r
atu
r
es
a
n
d
coo
kin
g
t
im
es
a
r
e
g
iv
e
n
fo
r in
fo
rm
at
i
o
n
o
nl
y
to
fac
ili
tate
us
in
g
t
h
e
o
v
e
n.
Temperatures
and
cooking
times
are
given
for
information
only
to
facilitate
using
the
oven.
Personal experience should then let you adapt these settings to your taste and habits.
Personal
experience
should
then
let
you
adapt
these
settings
to
your
taste
and
habits.
Re
m
e
m
be
r
t
h
at
coo
kin
g
at
hi
g
h
e
r
te
m
pe
r
atu
r
es
causes
m
o
r
e
spatte
rin
g,
a
n
d
t
h
e
o
v
e
n
can
e e be t at coo g at g e te pe atu es causes o e spatte g, a d t e o e ca
become dirty and smoky. It is better to slightly reduce the cooking temperature, even if it
become dirty and smoky. It is bette
means increasin
g
the cookin
g
time.
after cooking as salt encourages the meat to spatter fat.
It is better not to salt meats until after cooking as
T
hi
s
will
d
ir
ty
t
h
e
o
v
e
n
a
n
d
m
a
k
e
a
l
ot
of
s
m
o
k
e
.
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
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
t e s o ge t a a p e eated o e , b
heat has more time to penetrate the joint.
heat
has
more
time
to
penetrate
the
joint.
Correct preheating is the basis of successful red meat cookery
.
G
RILL
S
GS
•
Before loading the grill:
Before
loading
the
grill:
Remove the meat from the refrigerator a few hours before grilling. Lay it on several layers
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
of kitch
centre.
centre.
Add pepper and spices to the meat before grilling, but add any salt after cooking. This way
dd peppe a d sp ces to t e eat be o e g g, but add a y sa t a te coo g s ay
it will seize better and stay juicy. Baste all the food to be cooked with a little oil. This is best
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,
do e
etc.).
etc.).
Load
the
g
r
ill.
oad t e g
•
During cooking:
During
cooking:
Never pierce the food during cooking even when you turn it. This lets the juice out and it
Never pierce t
b
ecomes dry.