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“COOKING GUIDE” COOKING MODES
EN
No. 1 WHITE MEAT:
No.1 chicken (dish)
2 chicken (spit)
3 duck
4 turkey leg
5 rabbit
6 goose
7 guinea fowl
8 pork loin
9 pork fillet
10 terrine
11 veal roast
N
o. 2 RED MEAT:
No.1 shoulder of lamb
2 leg of lamb
3 saddle of lamb
4 beef medium done
5 beef rare
6 pheasant
7 hare
N
o. 3 FISH:
No.1 pike
2 bream
3 whiting
4 roast fish
5 salmon
6 fish terrine
7 trout
No.4 VEGETABLES:
No.1 endives
2 vegetable flans
3 potato gratin
4 lasagna
5 stuffed peppers
6 stuffed tomatoes
N
o. 5 TARTS/QUICHES:
No.1 quiche
2 short crust
3 flaky crust
4 cheese tart
5 rising crust
6 fruit tart
7 meat pie
8 soufflé
9 bread
N
o. 6 CAKES:
No.1 bun
2 cake
3 puff pastry
4 chocolate cake
5 yoghurt cake
6 genoese
7 kugelhopf
8 meringues
9 pound cake
10 biscuits/cookies
ADDITIONAL DETAILS FOR “COOKING GUIDE” COOKING
All the cooking is done WITHOUT preheating the oven.
COOKING PROGRAMME: CAKES/TARTS:
Choosing the type of baking mould:
Aluminium: Coloured anti-stick moulds and flexible silicone moulds are very suitable for moist
batters (quiches or fruit tarts).
COOKING PROGRAMME: TERRINES
Place the terrine in a double-boiler (set it in a larger dish that is half-full of boiling water).
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