DeDietrich DOM1195W, Инструкция по эксплуатации

Страница: 18 / 36

EN
54
4/USING YOUR APPLIANCE
Turkey,
pork, veal
This function is used for cooking and browning turkey, pork or veal roasts
weighing between 500 g and 2,000 g.
Cooking is in the combined mic fan cooking function.
Use a microwave-safe and heatproof dish, preferably made of earthenware
(less splashing than with glass).
Cook preferably non-barded roasts to avoid grease splashes and smoke.
Remove the meat from the refrigerator and leave it at room temperature for
1 hour before placing in the oven.
Place the dish on the grill at insertion level 2.
After cooking, let the roast sit in aluminium foil for 10 minutes. This helps
the meat fibres to relax and the roast will be more tender.
Season after cooking.
Beef
This function is used for cooking and browning beef roasts weighing between
500 g and 2,000 g.
Cooking is in the combined mic fan cooking function.
Use a microwave-safe and heatproof dish, preferably made of earthenware
(less splashing than with glass).
Cook preferably non-barded roasts to avoid grease splashes and smoke. The
less thick they are, the better the results.
Remove the meat from the refrigerator and leave it at room temperature for
1 hour before placing in the oven.
Place the dish on the grill at insertion level 2.
After cooking, let the roast sit in aluminium foil for 10 minutes. This helps the
meat fibres to relax and the roast will be more tender.
Deglaze the cooking juices in the dish to make the sauce. Season after
cooking.
Vegetable
This function is used for cooking vegetables weighing between 100 g and
1,000 g.
The food is cooked using the microwave function.
Choose fresh vegetables and cook them with:
- 2 tablespoons of water up to 200 g
- 1/2 dl of water up to 500 g
- 1 dl of water up to 1,000 g
Use a container suitable for the volume of vegetables, cover it, except when
cooking mushrooms.
Place the dish on the glass turntable.
Halfway through cooking, a beep reminds you to stir the vegetables. Add
cooking fat and season as desired.
After cooking, let the vegetables sit for a few minutes before eating.
L L 11
is used for cooking tougher, more fibrous vegetables:
Brussels sprouts, grated white cabbage, florets of cauliflower or broccoli, sliced
carrots, cubed celeriac, etc.
L L 2 2
is used for cooking softer vegetables that contain more water:
Sliced or cubed courgettes, finely sliced leeks, whole sliced potatoes of
even size, quartered tomatoes, endives sliced into 4 and dressed with
lemon, stripped spinach, chopped mushrooms, etc.
• GUIDE TO AUTOMATIC FUNCTIONS