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GUIDE TO THE “I.C.S.” FUNCTIONS
EN
Place it on the grid for a crispy crust (you can place a sheet of parchment paper between the grid and the
pizza to protect the oven from cheese drippings).
Place the pizza on the baking tray for a soft crust.
Use a non-stick aluminium mould: the crust will be crispy on the bottom.
Remove the tray from frozen quiches before placing them on the grid.
Take the roast out of the refrigerator at least one hour before starting the cooking programme:
If you prefer meat rare; if you prefer it well done, opt for a traditional cooking function.
Trim away as much fat as possible: it causes smoke.
At the end of cooking, allow the meat to sit for 7 to 10 minutes wrapped in a sheet of aluminium foil before
carving.
• Take the roast out of the refrigerator at least one hour before starting the cooking programme: the colder the
meat is, the closer it will be to the end of cooking.
Use an earthenware dish. Add one to two tablespoons of water.
At the end of cooking, allow the meat to sit for 7 to 10 minutes wrapped in a sheet of aluminium foil before
carving. Add salt when cooking is finished.
Turnspit cooking: do not forget to place the drip tray on the first shelf support to catch the drippings.
Cooking in a dish: Opt for earthenware dishes to avoid splattering.
Pierce the skin of poultry to avoid splattering.
Take the meat out of the refrigerator at least one hour before starting the cooking programme:
Select a leg that is round and plump rather than long and lean.
Wrap the meat in aluminium and let it sit after cooking.
Use this function only for whole fish cooked with herbs and white wine.
(Grilled fish or papillote preparations require that the oven be preheated.)
Properly adjust the dimensions of the dish to the quantity of food to be cooked to avoid juices spilling over.
Use a non-stick aluminium mould:
The crust will be crispy on the bottom.
Cakes made in a cake mould, round, square... and always placed on the grid.
It is possible to place two cake moulds side by side.
Small individual cakes made on a pastry tray and placed on the grid.
Puff pastry must be cooked on “CAKES” to achieve good results.
Butter the mould and do not touch the inside with your fingers or the soufflé will not rise.
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