User manual DE DIETRICH DOP 1190 B

[. . . ] EN USER GUIDE Oven Dear Customer, When you discover De Dietrich products you experience the same feelings that only objects of value can arouse. You are immediately attracted as soon as you see them. The quality of the design is illustrated by its timelessness, degree of refinement and elegance, and high standard of finish, resulting in perfect harmony between different appliances. Then comes the irresistible urge to touch. [. . . ] • use a nonstick aluminium mould: the pastry will be crispier on the bottom • remove the tray from frozen quiches before placing them on the grid. • take the roast out of the refrigerator at least one hour before starting the cooking programme: • your meat will be rare; if you prefer it well done, opt for a traditional cooking function. • trim away as much fat as possible: it causes smoke. • at the end of cooking, allow the meat to sit for 7 to 10 minutes wrapped in a sheet of aluminium foil before carving. • take the meat out of the refrigerator at least one hour before starting the cooking programme: the colder the meat is going into the oven, the colder it will be at the end of cooking. • at the end of cooking, allow the meat to sit for 7 to 10 minutes wrapped in a sheet of aluminium foil before carving. • cooking on the spit: do not forget to place the drip tray on the first shelf support to catch drippings. • cooking in a dish: opt for earthenware dishes to avoid splattering. • pierce the skin of poultry to avoid splattering. • take the roast out of the refrigerator at least one hour before starting the cooking programme: • select a leg of lamb that is round and plump rather than long and lean • wrap the meat in aluminium and let it sit after cooking. • use this function only for whole fish cooked with herbs and white wine. (grilled fish or papillote preparations require that the oven be preheated). • properly adjust the dimensions of the dish to the quantity of food to be cooked to avoid juices spilling over. • Use a non-stick aluminium mould: • the crust will be crispy on the bottom. • cakes made in a cake mould, round, square. . . It is possible to place two cake moulds side by side. • small individual cakes made on a pastry tray and placed on the grid. puff pastry must be cooked on “CAKES” to achieve good results. • butter the mould and do not touch the inside with your fingers or the soufflé will not rise. 21 EN TIPS AND HINTS FOR ICS Pizza To prevent cheese or tomato sauce from dripping in the oven, you can place a piece of parchment paper between the grid and the pizza. Tarts / Quiches: Avoid glass and porcelain dishes: they are too thick and extend the cooking time resulting in the bottom of the crust not being crispy. With fruit, the bottom of the tart risks becoming soggy: just add a few spoonfuls of fine semolina, crushed biscuit crumbs, almond powder or tapioca, which will absorb the juice during cooking. With high-water content or frozen vegetables (leeks, spinach, broccoli or tomatoes) you can sprinkle a tablespoon of cornmeal. Fish: When buying, the odour should be pleasant and not too “fishy”. The body should be firm and rigid and the scales should be firmly attached to the skin; the eyes should be bright and rounded and gills shiny and moist. Beef/Pork/Lamb You must take all meat out of the refrigerator well before cooking it: a sudden transition from cold to hot temperatures makes the meat tough; this produces roast beef which is golden outside, red inside and warm in the middle. Do not salt before cooking: salt absorbs the blood and dries out the meat. Use spatulas to turn the meat : if you pierce the meat the blood drips out. Always let meat sit after cooking for 5 to 10 minutes: wrap it in a sheet of aluminium and place it just inside a warm oven: this allows the blood drawn toward the outside during cooking to return to the middle and moisten the roast. Use earthenware roasting dishes: glass encourages grease splashes. Avoid piercing the leg of lamb with cloves of garlic as the lamb will lose its juices; instead, slide the garlic in underneath the skin, or bake the unpeeled garlic beside the leg and crush it when it has finished cooking to flavour the gravy; sieve it and serve very hot in a gravy boat. 22 SOME ICS RECIPES EN Pizza Base: 1 pizza crust *with vegetables : 6 tablespoons tomato sauce + 100 g diced courgettes + 50 g diced bell peppers + 50 g sliced aubergines + 2 small sliced tomatoes + 50 g shredded gruyere + oregano + salt + pepper. [. . . ] VARIABLE MEDIUM and HIGH GRILL + ROTISSERIE (recommended settings 2 or 4 - min 1 - max 4) • Cooking is controlled by the upper element. • The double grill covers the entire grid surface. The medium grill it is as effective as the high grill for smaller quantities. • Recommended for grilling cutlets, sausages, slices of bread, prawns placed on the grill. *Sequence(s) used to obtain the results indicated on the energy label in compliance with European standard EN 50304 and in accordance with European Directive 2002/40/EC. 29 EN 3 / OVEN COOKING MODES KEEP WARM (recommended temperature 60°C min 35°C max 100°C) • This position allows you to keep your food warm by spurts of heat from the element at the back of the oven combined with fan. [. . . ]