The instruction manual tells me what each of the settings is, like top heater, or economical setting, but not what you would use it for. It does mention Ecco is good for poultry and the one with the loaf of bread next to it is good for bread-like I'm going to be baking much bread over here! The rest are your choice of a heated fan with or without heat from above and below, medium and low grilling, rotisserie and warming. With my new knowledge from Chef Jeremy I've been able to roast vegetables and grill beef skewers so far-progress. The inductive burners are great for doing sauces and searing meat or fish. They heat up very quickly, but you can turn them off just as quickly. Its more getting the feel with where to start; the choices are 1-15 and how much to turn it down when it gets too hot. After the class I stayed a bit to ask questions and Chef Jeremy gave me a packet of supposedly easy recipes and tips on using the oven as well as some left over cake to give to Bob. He keeps hoping we'll have it for dessert every night; it was delicious. All of these dishes only took an hour and a half to make, which probably translates to three hours for me; but they weren't complicated and tasted great.
|John Dory with roasted carrots and vegetable sauce|
|Chocolate sponge cake with green tea mouse filling. Chef's son watching in horror as he was sure his dad was going to make a mess of cutting it.|
|The three of us after the class, I'm a giant over here!|