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clef ouverte

English translation: open vents

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
French term or phrase:clef ouverte
English translation:open vents
Entered by: Mark Nathan

14:18 Jan 7, 2008
French to English translations [PRO]
Tech/Engineering - Cooking / Culinary / Oven operation
French term or phrase: clef ouverte
* Mettre au four à 180°C clef ouverte durant 10 minutes.
* Sortir la plaque du four, vider la graisse et remuer.
* Remettre au four à 180°C clef ouverte durant 5 minutes.
* Vider les lardons dans une passoire.
* Après refroidissement, stocker en boite plastique.

Some sort of setting available on professional ovens - probably related to ventilation.

NB this is not a cook book recipe, but in-house instructions for a professional operation (a chain of sandwich shops).
Mark Nathan
France
Local time: 05:51
open vents
Explanation:
Based on this discussion forum, it isn't completely clear to all native speakers either:
http://www.forums.supertoinette.com/recettes_324841.brioche_...

But I think the reference to "bouches d'aeration" (vents) in the forum makes sense - it sounds like in older ovens vents were used for convection (like in modern-day ovens). For example, see this recipe for profiteroles - it refers to "Bake for about 12 minutes in a 300°F (148°) convection oven, vent open or a 325°F (168°) deck oven, vent open."

In any case, I'm not 100% sure but I hope this helps set you on the right track.



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Note added at 17 mins (2008-01-07 14:35:42 GMT)
--------------------------------------------------

I forgot to add the profiteroles link:
http://modernbaking.bakery-net.com/article/15348
Selected response from:

Laura Tridico
United States
Local time: 23:51
Grading comment
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4 KudoZ points were awarded for this answer



Summary of answers provided
3open vents
Laura Tridico


Discussion entries: 3





  

Answers


16 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5
open vents


Explanation:
Based on this discussion forum, it isn't completely clear to all native speakers either:
http://www.forums.supertoinette.com/recettes_324841.brioche_...

But I think the reference to "bouches d'aeration" (vents) in the forum makes sense - it sounds like in older ovens vents were used for convection (like in modern-day ovens). For example, see this recipe for profiteroles - it refers to "Bake for about 12 minutes in a 300°F (148°) convection oven, vent open or a 325°F (168°) deck oven, vent open."

In any case, I'm not 100% sure but I hope this helps set you on the right track.



--------------------------------------------------
Note added at 17 mins (2008-01-07 14:35:42 GMT)
--------------------------------------------------

I forgot to add the profiteroles link:
http://modernbaking.bakery-net.com/article/15348

Laura Tridico
United States
Local time: 23:51
Works in field
Native speaker of: English
PRO pts in category: 8
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