Rational SelfCookingCenter Applications Manual page 38

Braise
For braised poultry dishes such as poulard in red wine or braised goose and duck legs.
You can crisp the products after the end of cooking time if required.
Preheat
Braise
Cooking Parameters
thin
without
Select "without" for products that have
already been seared or ones you do not
wish to sear. Otherwise use a medium
searing setting.
short
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Load
Options
thick
high
long
Thin
Thick
Continue
Crisp
with Time
thin
Select "thick" for poulard or braised duck
and goose legs.
without
Add liquid
Sear
thick
high