DE DIETRICH DOP1190 - Manual (Page 17)

17
• • Beef, pork, lamb
You m mu us stt 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.
- Do not cook in the enamelled drip tray.
- Avoid sticking garlic cloves into the leg of lamb, otherwise it will lose its blood;
it is preferable to slip the garlic between the meat and the bone or cook unpeeled cloves
alongside the lamb and crush them when cooking is complete to season the sauce; strain
it and serve it very hot in
a gravy boat.
• • 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 stuck to the skin;
the eyes should be bright and rounded
and gills should appear shiny and moist.
• • 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 in a tablespoon of corn flour.
• • 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.
EN 2 / USING YOUR APPLIANCE