Gastroback Design Multicook Professional Manual page 71

Setting Menu
LAMB SHANKS
BOLOGNESE
PUDDING
CUSTOM
REDUCE
SEAR
SAUTE
STEAM
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Presets Suitable for ...
LO Lamb Shanks, Osso Bucco
8:00 hour Ribs
KEEP WARM
LO Pork Mince, Veal Mince, Beef
6:00 hour Chili
KEEP WARM
LO Custards, Cheesecakes, Pud-
2:00 hour dings, Compotes
KEEP WARM
HI
4:00 hour
KEEP WARM
HI Finishing Sauces, Thickening
10 min. and Cooking Sauces, Redu-
cing Syrups & Stocks
Count-up time Browning Meat, Browning
Hard Vegetables
HI Onion, Garlic, Curry Pastes,
Count-up time Spices
HI Vegetables, Fish & Chicken
15 min. Fillets, Seafood (e.g. Prawns,
Mussels), Dumplings, Won-
tons
Range
HI: 2:00 - 12:00 hours
LO: 2:00 - 12:00 hours
KEEP WARM up to 2:00
hours
6 Litres, filling line MAX
HI: 2:00 - 12:00 hours
LO: 2:00 - 12:00 hours
KEEP WARM up to 2:00
hours
4 Litres
HI: 2:00 - 12:00 hours
LO: 2:00 - 12:00 hours
KEEP WARM up to 2:00
hours
1,5 bis 2 Litres
HI: 2:00 - 12:00 hours
LO: 2:00 - 12:00 hours
KEEP WARM up to 2:00
hours
Up to 2:00 hours
Up to 45 Min.
Up to 45 Min.
Up to 1:00 hour
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11/18/2015 11:24:12 AM