Ff iiss hh – DE DIETRICH DOV1145 User Manual
Page 22
22
EN
5 / OVEN COOKING CHART
Pike
Cod/hake
Sea bream
Haddock
Herring
Pollack/
coley
Monkfish
Mackerel
Whiting/Cod
Skate
• *Steaks: round
slices of fish of 2
to 3 cm in
thickness
(180/200g) per
person.
• Insist on very
fresh produce.
• Place whole
fish in the dish as
they are or on
bay leaves, fennel
or other aromatic
herbs.
• As soon as
cooking is
complete, remove
the skin, which
will come away
easily.
Red mullet
Red mullet/Sole
Rock salmon
Salmon
Tuna
Trout
Whole (1 kg)
2
25
5 tto
o 3
30
0 m
miin
n..
1
13
3 tto
o 1
15
5 m
miin
n..
2
20
0 tto
o 2
25
5 m
miin
n..
1
15
5 m
miin
n..
2
20
0 m
miin
n..
1
15
5 tto
o 2
20
0 m
miin
n..
1
15
5 m
miin
n..
2
20
0 m
miin
n..
1
15
5 m
miin
n..
2
25
5 tto
o 3
30
0 m
miin
n..
1
15
5 m
miin
n..
1
10
0 m
miin
n..
2
20
0 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
20
0 tto
o 2
25
5 m
miin
n..
whole (1 kg)
steaks (180 g)*
whole (1 kg)
fillets
whole (200 g)
steaks (180 g)
whole (250 g)
depending on thickness
fillets
whole (200 g)
fillets
Thick steaks
(6 to 10 cm in length)
steaks (180/200 g)
steaks (180/200 g)
whole (200 g)
13 to 15 mins.
Beef
Pork
(tenderloin)
Poultry
(breast)
(stuffed)
Sausages
1
15
5 tto
o 3
30
0 m
miin
n..
2
25
5 m
miin
n..
2
20
0 tto
o 2
25
5 m
miin
n..
2
25
5 m
miin
n..
2
20
0 m
miin
n..
Roast 800 g.: 55 to 60 min.
Chicken thighs: 35 to 40 min.
Roast turkey: 50 -60 min.
Morteau 400 g
• Then brown
under the grill in
another dish.
MM
EE
AA
TT
Black/white pudding
1
10
0 tto
o 1
15
5 m
miin
n..
• Fluff with a fork
when cooking is
complete.
RR
IICC
EE
,,
PP
AA
SS
TT
AA
SS
EE
MM
OO
LL
IINN
AA
Rice pudding
3
30
0 m
miin
n..
100 g rinsed rice - 20 cl milk
- 2 dessertspoons sugar
Semolina
2
20
0 m
miin
n..
200 gr (1/4 litre water)
Place directly in a dish then cover with water or milk. The steam is not sufficient to
saturate these inflating foods. Place a sheet of aluminium foil on the dish to prevent
water droplets from falling in.
7
7 m
miin
n..
5
5 tto
o 6
6 m
miin
n..
8
8 m
miin
n..
Boiled: placed directly on the rack.
Soft-boiled: placed directly on the rack.
Sunny side up: broken into an individual dish
placed on the rack and covered with cooking film.
Start with very
fresh eggs kept
at room
temperature
1
10
0 tto
o 1
12
2 m
miin
n..
Hard-boiled
T
TIIM
ME
ES
S
P
PR
RE
EP
PA
AR
RA
AT
TIIO
ON
NS
S
N
NO
OT
TE
ES
S
F
FO
OO
OD
D
Whatever the quantity
°
°C
C
FF
IISS
HH
8
85
5
7
75
5
8
85
5
8
85
5
8
80
0
8
85
5
7
75
5
8
80
0
8
80
0
7
75
5
8
85
5
8
85
5
8
85
5
8
85
5
1
10
00
0
1
10
00
0
1
10
00
0
1
10
00
0
1
10
00
0
9
95
5
9
90
0
9
90
0
EE
GG
GG
SS
1
10
00
0
1
10
00
0
1
10
00
0
1
10
00
0
Cocotte: see detailed recipes.
1
10
00
0
9
90
0
1
10
00
0