Title: +038=67.005-##017._01-Pos 30, 31, 32 og 33 Kokeøy Brukermanual.pdf
All dishes with fond, sauce or bouillon are cooked in the tray, always covered with a lid, tray or clear film. Sauce and meat should be hot when put in the Cook & Hold drawer. Prerequisite for the time-independent cooking over night are exact temperatures, which the Cook & Hold drawer guarantees. Below 80°C, the cooking is too little; over 80°C, the food might be overcooked. Conclusion: Just the right temperature for meat/sauce dishes = 80°CProduct Ragout of all kind (pork, beef etc.) Ragouts of kindBreast of veal cut Braised beef (Sauerbraten) Stews of all kindsPreparation brown, let sauce simmer, thicken, if requiredblanch or brown, let sauce simmer, put vegetables in raw brown, let sauce simmer, thicken, if required brown, let sauce simmer, does not have to be completely covered with sauce brown, let sauce simmer, thicken, if requiredcooking80°C80°C80°C80°C80°CTime10 to 12 hours10 to 12 hours10 to 12 hours12 to 14 hours10 to 12 hoursDe-moisturingclosedclosedclosed