Vv ee gg ee tt aa bb ll ee ss – DE DIETRICH DOV1145 User Manual
Page 21
21
5 / OVEN COOKING CHART
EN
Potatoes
Fresh
peas
Green
beans
Artichokes
(small)
T
TIIM
ME
E
Asparagus
Broccoli
Carrots
Celeriac
Pumpkin
Mushrooms
Courgettes
Chinese artichokes
Spinach
Chicory
Fennel
Turnips
4
40
0 tto
o 4
45
5 m
miin
n..
3
35
5 tto
o 4
40
0 m
miin
n..
1
18
8 m
miin
n..
2
20
0 tto
o 2
22
2 m
miin
n..
2
25
5 tto
o 3
30
0 m
miin
n..
1
15
5 tto
o 2
20
0 m
miin
n..
1
15
5 m
miin
n..
1
10
0 tto
o 1
15
5 m
miin
n..
2
20
0 m
miin
n..
2
20
0 m
miin
n..
3
35
5 m
miin
n
3
30
0 m
miin
n..
2
22
2 m
miin
n..
3
30
0 tto
o 3
35
5 m
miin
n..
1
15
5 tto
o 2
20
0 m
miin
n..
2
20
0 tto
o 2
25
5 m
miin
n..
2
25
5 m
miin
n..
4
40
0 tto
o 4
45
5 m
miin
n..
placed upside down in the dish
for tips only, decrease cooking time
in small bunches
in thin, round slices
in thin slices
in cubes
in rounds
Core removed, cut in half
lengthways
cut in half
in cubes
Leeks
2
25
5 m
miin
n..
cut in half
cut into rounds
whole
• These times
depend on the ty-
pe, size and fre-
shness of the ve-
getables. Follow
the indications
that appear in the
“Dish” column.
• The cooking ti-
me remains the
same regardless
of the quantity to
be cooked.
Example:
1 or 4 artichokes
require the same
cooking time.
• To check the
degree of co-
oking, insert the
tip of a knife into
the thickest part
of the vegetable;
if it is cooked
there should be
no resistance.
(fresh) stir while cooking
(frozen)
//
Cabbage
3
30
0 tto
o 3
35
5 m
miin
n..
2
22
2 m
miin
n..
3
30
0 tto
o 3
35
5 m
miin
n..
Brussels sprouts
Cauliflower florettes
Green, chopped
in thin strips
VV
EE
GG
EE
TT
AA
BB
LL
EE
SS
P
PR
RE
EP
PA
AR
RA
AT
TIIO
ON
NS
S
N
NO
OT
TE
ES
S
Scallops
Mussels/
Whelks
Crabs
Lobsters
Langoustines
1
10
0 tto
o 1
12
2 m
miin
n..
2
20
0 tto
o 2
25
5 m
miin
n..
2
25
5 m
miin
n..
3
30
0 tto
o 3
35
5 m
miin
n..
1
12
2 tto
o 1
15
5 m
miin
n..
with seasoning
with seasoning
/
depending on weight
/
• Place the scal-
lops on the rack
on the glass dish,
add aromatic
herbs.
• Place the shell
fish on a bed of
seaweed.
SS
HH
EE
LL
LL
FF
IISS
HH
CC
RR
UU
SS
TT
AA
CC
EE
AA
NN
SS
Apples/
peaches/pears
Compote
Baked custards
1
10
0 tto
o 1
15
5 m
miin
n..
2
25
5 m
miin
n..
1
10
0 m
miin
n..
whole, peeled
fruit in strips
in ramekins
• Times depend
on ripeness.
FF
RR
UU
IITT
PP
UU
DD
DD
IINN
GG
SS
F
FO
OO
OD
D
Whatever the quantity
1
10
00
0
1
10
00
0
1
10
00
0
1
10
00
0
1
10
00
0
1
10
00
0
1
10
00
0
1
10
00
0
1
10
00
0
1
10
00
0
1
10
00
0
1
10
00
0
1
10
00
0
1
10
00
0
1
10
00
0
1
10
00
0
1
10
00
0
1
10
00
0
°
°C
C
9
90
0
9
95
5
9
95
5
9
95
5
9
90
0
9
90
0
9
95
5
9
90
0