Egg Flan
127 / 242
Suitable for egg garnish, crème brûlée, crème caramel, crema catalana, and flans as well
as soft vegetable timbales.
Load
Baking
Options
Continue
with Time
New Load
Cooking Parameters
slow
fast
Select “gentle” if you would like a particularly
smooth result.
small
large
Max. load sizes
6x2/3GN
6x1/1GN
6x2/1GN
10x1/1GN
10x2/1GN
20x1/1GN
20x2/1GN
Egg garnish/custard; vegetable
custard
4x 1,5 l
6x 0.5
gal. 6x
2 l
6x 1 gal.
6x 4 l
10x 0.5
gal. 10x
2 l
106x 1
gal. 10x
4 l
20x 0.5
gal. 20x
2 l
206x 1
gal. 20x
4 l
Accessories
Container, CNS
Settings
slow
fast
small
large
Note
To prepare a custard base, mix whole egg with milk in a ratio of 1:1. Season to taste. You can
use this method to produce both sweet and savoury custards. We recommend that you cover
your container to prevent a skin forming during cooking.
Summary of Contents for SelfCookingCenter
Page 1: ...SelfCookingCenter Application Manual...
Page 18: ...Scan and Enjoy the Video 18 242 Roast Turkey Breaded joints Beijing duck...
Page 59: ...Pan Fried 59 242...
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Page 242: ......
Page 243: ......
Page 244: ...80 05 132 V 21 MDS Ad 08 17...