DE DIETRICH DOP1190 - Manual (Page 21)

EN
21
GUIDE TO THE “I.C.S.” FUNCTIONS
• Place it on the grid for a crispy crust
(you can place a sheet of parchment paper between the grid and the pizza to protect the oven from cheese drip-
pings)
• place the pizza on the baking tray for a soft crust.
• Use a non-stick aluminium mould:
• the crust will be crispy on the bottom.
• use this function only for whole fish cooked with herbs
and white wine.
(grilled fish or papillote preparations require that the oven be preheated).
• 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.
• use an earthenware dish. Add 1 to 2 tablespoons of water.
• at the end of cooking, allow the meat to sit for 7 to 10 minutes wrapped in a sheet of aluminium foil before car-
ving. Add salt when cooking is finished.
• 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 car-
ving.
• small individual cakes made on a pastry tray and placed on the grid.
puff pastry must be cooked on “CAKES” to achieve good results.
• 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.
• properly adjust the dimensions of the dish to the quantity of food to be cooked to avoid juices spilling over.
• butter the mould and do not touch the inside with your fingers or the soufflé will not rise.
• 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.
• cakes made in a cake mould, round, square... and always placed on the grid.
It is possible to place two cake moulds side by side.
• 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.