Whirlpool FL 86G XA Instruction for Use download pdf (Page 23)

LOW TEMPERATURE modes

This type of cooking mode, used for years by

industry professionals, enables food (meat, fish, fruit

and vegetables) to be cooked at very low

temperatures (between 85 and 120°C), thereby

guaranteeing a perfect level of cooking and

enhancing the taste as much as possible.

The value of these advantages should not be

underestimated:

 As the cooking temperatures are very low (in

general they are lower than the evaporation

temperature), the dispersion of cooking sauces

due to evaporation is substantially reduced and

the food becomes softer.

 When cooking meat, the muscular fibres contract

less than they would during a classic cooking

programme. The result is a more tender meat

which does not need to be rested after it is

cooked. Meat should be browned before it is

placed in the oven.

Cooking foods which have been vacuum-packed

at low temperatures, a technique used for over 30

years by the most prestigious chefs, brings many

advantages:

 Culinary: flavours are concentrated and the taste,

softness and tenderness of the food are

maintained.

 Hygienic: provided that hygiene regulations are

respected, this type of cooking protects the food

from the harmful effects of oxygen, guaranteeing

that the dishes may be stored for longer in the

refrigerator.

 Organisational: thanks to the longer storage

period, dishes may be prepared well in advance.

 Diet-related: this type of cooking limits the amount

of fatty substances used and therefore means

that the food is lighter and easier to digest.

 Financial: the food shrinks less so there is more of

the product left after it has been cooked.

To use this technique, you must use a vacuum-

packing machine and the appropriate bags. Follow

the instructions given relating to vacuum-packing

food carefully.

The vacuum-packing technique may also be used

for raw products (fruit, vegetables, etc.) in addition

to pre-cooked products (traditional cooking).

Spit roast

To operate the

rotisserie spit (see

diagram) proceed as

follows:

1. Place the dripping pan in position 1.

2. Place the rotisserie support in position 3 and

insert the spit in the hole provided on the back panel

of the oven.

3. Start the rotisserie spit by selecting the

cooking mode.

 When this mode is enabled, the spit will stop if the

door is opened.

Succès automatic cooking modes

 Do not open the oven door as this will disrupt the

cooking time and temperature.

The Succès

function encompasses all the

automatic cooking programmes devised and set by

our chef.

All Succès cooking modes are completely

automatic: the temperature and cooking duration

are pre-set values, guaranteeing a perfect result

every time - automatically. These values cannot be

adjusted using the C.O.P.

(Programmed Optimal

Cooking) system. Cooking ends automatically and

the oven informs you when the dish is ready (only

the Pizzeria function requires the user to check the

food before taking it out of the oven).

This chapter was written with the help of our very

own culinary expert. We invite you to follow his

advice so you can benefit from his experience and

perfect your cooking skills. The recommended

cooking modes, temperatures and oven shelf

heights reflect our experts own experience in the

kitchen and will help you achieve the very best

results.

None of the Succès cooking modes - except the

Pizzeria function - require the oven to be preheated

(see following paragraph).

For the ROAST... and PIES... cooking modes, it is

possible to programme a delayed start.

1 2 ... 18 19 20 21 22 23 24 25 26 27 28 ... 75 76

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Whirlpool FL 86G XA Instruction for Use Page 23

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