Simmering
Low temperature cooking is a
wonderful way of tenderising
various cuts of meat, melding
flavours together in sauces and
curries and obtaining clear stocks
and consommés.
A low simmer can be achieved by
selecting a temperature between
the off position and the high
flame position on the selector
knob, when using large pots it
is recommended that the large
burner or wok burner is used.
Griddle Plate
The griddle plate is ideal for
preparing succulent meals using
a minimum of fat or oil. When
frying fatty meats such as chops,
sausages and bacon, much of
the meat’s fats will drip into the
griddle plate’s reservoir. This is a
very healthy way of cooking meat
while retaining tenderness and
succulence. As an added bonus
the griddle can be used as a food
or plate warmer.
Teppanyaki
The teppanyaki plate is an ideal
way of cooking delicate cuts of
meat that require quick cooking
methods. The heat in the plate
will seal the meat trapping the
natural juices and flavour without
damaging the delicate texture.
Ideal food for cooking this way
include bacon, eggs, pikelets,
pancakes, steaks, sausages, fish,
prawns and poultry.
Batch Cooking
ILVE’s advanced hot air systems
are perfectly suited to batch
cooking. The large oven capacity
enables you to bake two stand-
ard family roasts side by side.
You can also cook two chickens
on the rotisserie simultaneously,
bake racks of multilayered cakes,
trays of biscuits, a variety of
pies, loaves of bread and fancy
pastries with perfect tempera-
ture control and without having
to wait for one batch to finish
before starting the next. ILVE’s
built-in three stage element and
fan together with its self-clean-
ing feature and efficient fat filter
enables a variety of foods to be
cooked together without flavour
transference.
Volcanic Rock
Barbecue Grill
When meat, poultry and seafood
is chargrilled on the volcanic rock
barbecue the food remains suc-
culent and naturally moist whilst
developing subtle smoky flavours
which enhance both taste and
appearance.
Roasting
The roasting method is one of
the simplest ways to cook a large
piece of meat. Roasting is often
the method of choice because
it yields a tender interior and
browned exterior through pro-
longed oven cooking. One of the
Cooking with ILVE
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