See page 280 MANY CHEFS HAVE TRANSITIONED TO "LOW-TEMPERATURE" COOKING. WHAT ABOUT YOU? JEAN-MARC TACHET France’s Best Craftsman 1993 - French Master chef Youngest best French and European craftsman at 25 - Coach at Bocuse D’Or WHAT DO YOU THINK ARE THE MAIN ADVANTAGES OF LOW-TEMPERATURE COOKING ? Low-temperature cooking makes it possible to obtain tender, juicy, rosy meats, pearly fish, a finer, tastier food texture. To achieve this, the food must be cooked at a temperature as close as possible to its transformation temperature… this is called “lowtemperature” cooking. WHAT DO YOU THINK OF THE RESULTS OBTAINED WITH THE SATELLITE 4G OPTION DUO ? After extensive use with meats, fish, vegetables, fruits, everything is perfect! Even the perfect eggs… are perfect! With sensor-based control, degreeaccurate temperature regulation and humidity management, Matfer Bourgeat has created a tool that makes life unbelievably easy. This “low-temperature” cooking and temperature maintenance cabinet allows you to work in staggered shifts, or to perform long, overnight cooking with degree accuracy. This is what teams are looking for! See page 100 NEW INFRARED HEATING RAMP MORE DESIGN MORE EFFICIENT Laboratory tests prove it, the new 250 W infrared lamps provide much better performance in terms of temperature maintenance than halogen lamps. After 2 hours of operation, the temperature of the vitro top is 58 ° C (at the level of the beam) against 50 ° C with halogen lamps.
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