De Dietrich DOP895X User's Guide download pdf (Page 15)

“COOKING GUIDE” COOKING MODES

No. 1 WHITE MEAT:

No.1 chicken (dish)

2 chicken (spit)

3 duck

4 turkey leg

5 rabbit

6 goose

7 guinea fowl

8 pork loin

9 pork fillet

10 terrine

11 veal roast

o. 2 RED MEAT:

No.1 shoulder of lamb

2 leg of lamb

3 saddle of lamb

4 beef medium done

5 beef rare

6 pheasant

7 hare

o. 3 FISH:

No.1 pike

2 bream

3 whiting

4 roast fish

5 salmon

6 fish terrine

7 trout

No.4 VEGETABLES:

No.1 endives

2 vegetable flans

3 potato gratin

4 lasagna

5 stuffed peppers

6 stuffed tomatoes

o. 5 TARTS/QUICHES:

No.1 quiche

2 short crust

3 flaky crust

4 cheese tart

5 rising crust

6 fruit tart

7 meat pie

8 soufflé

9 bread

o. 6 CAKES:

No.1 bun

2 cake

3 puff pastry

4 chocolate cake

5 yoghurt cake

6 genoese

7 kugelhopf

8 meringues

9 pound cake

10 biscuits/cookies

ADDITIONAL DETAILS FOR “COOKING GUIDE” COOKING

••

All the cooking is done WITHOUT preheating the oven.

COOKING PROGRAMME: CAKES/TARTS:

Choosing the type of baking mould:

Aluminium: Coloured anti-stick moulds and flexible silicone moulds are very suitable for moist

batters (quiches or fruit tarts).

COOKING PROGRAMME: TERRINES

Place the terrine in a double-boiler (set it in a larger dish that is half-full of boiling water).

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De Dietrich DOP895X User's Guide Page 15

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