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SETTING
Temperature
COOKING MODE
°C
Vapour cooking mode
100
most often used
For cooking delicate
85
The meat remains
iridescent, the
75
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)
food
Cooking delicate fish (sardine
filets, red mullet)
Boiled eggs; stuffed tomatoes
that maintain their shape.
Puddings, etc.
Terrines, pâtés. Reheating
cooked dishes
Melting chocolate, butter.
Slightly warm fruit for immediate
Defrosting fish filets before
breading. Berries that must
remain cool (for pies and sauces)
Defrosting meats before grilling
(eg: sausages)
setting description
serving
GB 15
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