DE DIETRICH DOP1190 - Manual (Page 22)

EN
22
TIPS AND HINTS FOR ICS
P Piiz zz za a
To prevent cheese or tomato sauce from dripping in the oven, you can place a piece of parchment
paper between the grid and the pizza.
T Ta arrtts s // Q Qu uiic ch he es s::
Avoid glass and porcelain dishes: they are too thick and extend the cooking time resulting in the
bottom of the crust not being 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 a tablespoon of cornmeal.
F Fiis sh h::
When buying, the odour should be 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 shiny and moist.
B Be ee eff//P Po orrk k//L La am mb b
You m mu us stt take all meat out of the refrigerator well before cooking it: a sudden transition from cold to
hot temperatures makes the meat tough; this produces roast beef which is golden 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 drips out. Always let meat sit after
cooking for 5 to 10 minutes: wrap it in a sheet of aluminium and place it just inside a warm oven: this
allows the blood drawn toward 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 piercing the leg of lamb with cloves of garlic as the lamb will lose its juices; instead, slide the
garlic in underneath the skin, or bake the unpeeled garlic beside the leg and crush it when it has
finished cooking to flavour the gravy; sieve it and serve very hot in a gravy boat.