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Dry heat mode
Sample dishes
Mise en place
Sweating bacon, roasting bones, allowing dough (yeast) to rise.
Starters
Meatballs, vegetarian bakes, vegetables au gratin, vegetable pasties, pies, sirloin, chicken
wings, finger food, duck breasts, quiches, shortcrust pastry, tartlets.
Soup garnishes
Savoury straws, cheese croûtons.
Main courses
Steak, rump steak, T-bone steak, liver, rissoles, chicken breast, chicken legs, half / whole
chickens, turkey, pheasant, quail, breaded meat, breaded convenience food, vegetarian
cutlets, duck breasts, cutlets, pizza .
Side dishes
Potato pancakes, roast potatoes, potato gratin, rösti, baked potatoes, Idaho potatoes,
potato soufflés, Macaire potatoes, duchesse potatoes.
Desserts
Sponges, marble cakes, plain cakes, fancy cakes, flaky pastry, croissants, bread, rolls,
baguettes, shortcrust pastry, apple strudel, frozen bakery products (precooked).
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