DE DIETRICH DOP1190 - Manual (Page 16)

16
No. 1 WHITE MEAT:
No.1 quail
2 duck
3 veal ribs
4 whole ham
5 rabbit
6 pork loin
7 duck breast
8 goose
9 turkey drumsticks
10 chicken (dish)
11 chicken (spit)
12 terrine
13 veal roast
No. 2 RED MEAT:
No.1 beef well done
2 beef rare
3 rack of lamb
4 leg of lamb
5 shoulder of lamb
No. 3 FISH:
No.1 anchovies
2 bass
3 pike
4 bream
5 lobster
6 whiting
7 grilled fish
8 salmon
9 fish terrine
10 whole tuna
11 trout
No. 4 VEGETABLES:
No. 1 chicory
2 vegetable flans
3 potato gratin
4 lasagne
5 stuffed peppers
6 rice or paella
7 stuffed tomatoes
No. 5 TARTS/QUICHES:
No.1 bread
2 baguette
3 pizza
4 short crust pastry
5 flaky pastry
6 raised pastry
7 quiche
8 soufflé
9 cheese tart
10 fruit tart
11 meat pie
No. 6 CAKES:
No.1 biscuits/cookies
2 cake
3 crème caramel
4 melted chocolate
5 yoghurt cake
6 sponge cake
7 kugelopf
8 madeleines
9 meringues
10 bread rolls
11 baked apples
12 pound cake
13 pastries
ADDITIONAL DETAILS FOR “COOKING GUIDE” COOKING • •
All cooking is done WITHOUT preheating the oven.
COOKING: CAKES/TARTS
Choosing the type of baking mould:
Aluminium: coloured non-stick tins and flexible silicone moulds are very suitable for moist
batters (quiches or fruit tarts).
COOKING: TERRINES
Place the terrine in a double-boiler (set it in a larger dish that is half-full of boiling water).
EN 2 / USING YOUR APPLIANCE