DE DIETRICH DME1145 - Manual (Page 24)

24
EN 2 / USING YOUR APPLIANCE
Pork, Veal,
Turkey
&
Beef
This function is used to cook and brown turkey, pork or veal roasts from
500g to 2000g.
Cooking is done using the combined microwave + heat circulation function.
Use a heat-resistant, microwave-safe dish, preferably earthenware
(fewer splashes than with a glass dish).
It is preferable to choose roasts without barding fat to limit grease spatter
and smoke.
Remove the meat from the refrigerator and leave for 1 hour before
placing in the oven.
Place the dish on the rack at level 2.
After cooking, leave the roast to rest in aluminium foil for 10 minutes. This
allows the fibres to relax and the meat will remain tender.
Season when cooking is finished.
Fish
This function allows you to cook fish weighing 100g to 1000g. All fish are
suitable for microwave cooking. The only thing is to ensure the fish is very
fresh.
Cooking is done using the microwave function.
You can cook fish whole (in this case cut a sliver into the thickest part),
in slices or fillets.
Place the fish in a round or oval glass dish suitable for microwave use,
add two to three tablespoons of water, lemon juice or white wine and
cover with the lid of the dish or stretchable film; season after cooking.
Place the dish on the glass turntable.
Poultry
This function allows you to cook and brown a whole chicken or chicken
pieces (legs) weighing between 500 and 2000g.
Cooking is done using a combination of microwave plus heat circulation
and/or grill mode.
Use a heat-resistant, microwave-safe dish, preferably earthenware (fewer
splashes than with a glass dish). Chicken legs may be placed directly on the
glass drip tray.
Prick the skin to avoid splattering.
Add oil, salt and pepper to the poultry and sprinkle with spices of your choice.
Whole chicken: place the dish on the rack at level 1.
Chicken legs: up to 900g place the drip tray at level 2.
When cooking has finished, leave the poultry to rest for 5 minutes in the
oven before tasting.
GUIDE TO THE “RECIPES” FUNCTION