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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.
