DE DIETRICH DOP1160 - Manual (Page 17)

EN 2 / USING YOUR APPLIANCE
• Beef, pork, lamb
- You must take all meat out of the refrigerator well before cooking it: cold-hot temperature
shocks toughen meat; this way you will produce roast beef that is browned 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 runs. Always let meat rest
after cooking for 5 to 10 minutes: wrap it in a sheet of aluminium foil and place
in a warm oven: this allows the blood drawn towards 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 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 stuck to the skin;
the eyes should be bright and rounded and the gills look shiny and moist.
• Tarts, quiches
- Avoid glass and porcelain dishes: because they are too thick, they extend the cooking time
and the bottom of the crust is not 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 shelf and the pizza.
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