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Novy 2222 Manual

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35
ture. Certains
nés four froid.
Recommandé pour les viandes, pois-
sons, légumes, posés dans un plat en
terre de préference
croustillantes sur
Recommandé pour toutes les volailles
ou rôtis.
Pour saisir et cuire à coeur gigot,
côtes de boeuf.
Pour garder leur fondant aux pavés
de poissons.
e avant d’en-
Recommandé pour les cuissons lentes
et délicates : gibiers moelleux...
Pour saisir rôtis de viande rouge
Pour mijoter en cocotte fermée plats
prealablement démarrés sur table de
cuisson (coq au vin, civet...)
de 5
e gardin du bas.
Recommandé pour griller les côtelet-
tes, saucisses, tranches de pain,
gambas posées sur la grille.
vec léger dosage
in bas.
Recommandé pour les plats humides
(quiches, tartes aux fruits juteux..
La pâte sera bien cuite dessous.
Recommandé pour les préparations
qui lèvent (cake, brioche, kouglof...) et
pour les soufflés qui ne seront pas blo-
qués par une croute dessus.
Recommandé pour faire lever les
pâtes à pain, à brioche, kouglof...en
ne dépassant pas 40°C (chauffe-assiet-
tes, décongélation).
e la fonction
Recommandations
Modes de cuisson du four
ment à la norme européenne EN 50304 et selon la directive Européenne 2002/40/CE.
mini
35
préco
200
maxi
275
mini
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préco
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maxi
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mini
180
préco
275
maxi
275
mini
35
préco
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maxi
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mini
35
préco
80
maxi
100
mini
180
préco
200
maxi
230
Préco T°
FR
99634711 ML.qxd 08/11/04 13:59 Page 35
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