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Functions
Temperature °C
100
85
75
90
95
80
55
60
Cooking
Steaming most often used
For cooking fragile
foodstuffs
Cooking fragile fish
For cooking fragile
foodstuffs, fruit,
stewed fruit
Gentle heating
Slow defrosting without
risk of cooking
Description of functions
Examples of cooking
Vegetables and meat
Fragile whole fish (trout)
Sardine, red mullet fillets
Baked eggs; keeps stuffed tomatoes
in shape. Ramekins, custard, etc.
Terrines, poultry pâté.
Heating up ready meals
Melting chocolate, butter.
Fruit just warm to be eaten immediately
Defrosting fish fillets before coating
with breadcrumbs.
Red fruits that have to kept cold
(for tarts and coulis)
Defrosting meat before grilling
(e.g.: sausages)
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