De Dietrich DOP7350G - Инструкция по эксплуатации - Страница 22

13

•

3

COOKING

*Pre-heat before placing the dish in
the oven.

HINTS AND TIPS

• Beef, pork, lamb

- Always remove meat from the
refrigerator well before cooking: cold-hot
temperature shocks toughen meat; this
way you will produce a roast beef that is
golden outside, red inside and warm in
the middle.
Do not salt before cooking: salt absorbs
the blood and dries out the meat. Turn
the meat over using spatulas; if you
pierce it, the blood will run out. Always
leave meat to rest for 5 to 10 minutes
after cooking. Wrap it in foil and put it at
the oven’s entrance; the blood attracted
outside during cooking will return inside
and moisten the meat.
- Use earthenware roasting dishes; glass

tends to get splattered in grease. 
- Do not cook in the enamelled drip tray.
- Avoid sticking garlic cloves into a leg of
lamb, this will cause it to lose its blood;
rather 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 you buy it, it should smell
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 will appear shiny and
moist.

• Tarts, quiches

- Avoid glass or porcelain dishes as they
are too thick and extend the cooking time
and the bottom of the crust is not crispy.
- With fruits, the bottom of the tart may
become 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.

• Pizza

- To prevent cheese or tomato sauce
from dripping in the oven, you can place
a piece of parchment paper between the
shelf and the pizza.

Food

15

Recipes

Chicken

P01

Duck breast

* 

P02

Rare beef

P03

Pizza

P04

Roast pork

P05

Potato gratin

P06

Rosé shoulder of lamb

P07

Roast veal

P08

Salmon

P09

Fish terrine

P10

Quiche

P11

Stuffed tomatoes

P12

Biscuits

* 

P13

Cake

P14

Brioche

P15