20
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2
COOKING
Chicken
Stuff it with a good bouquet of fresh
tarragon or rub it with a mixture of 6
crushed cloves of garlic with a pinch of
coarse salt, and some peppercorns.
Lamb
Anchovy sauce:
Puree 100g black olives, 50g capers and
3 anchovies, 1/2 clove of garlic and 10 cl
olive oil. Add 10 cl crème fraîche. Serve
with sliced leg of lamb.
Pound cake with citrus fruits
Caramel: 20 lumps of sugar (200g).
Cake: 4 eggs.
200g granulated sugar.
200g flour.
200g good butter.
2 teaspoons baking powder.
Fruits: 1 small tin of citrus fruits in syrup.
Drain the fruit. Prepare a caramel icing.
When it has taken on colour, turn it out
into a cake pan; tip it around to distribute
the caramel. Let cool. In the bowl of
an electric blender, mix the softened
butter with the sugar. Add the whole
eggs one at a time, then the sifted flour.
Finish with the baking powder. Place
the citrus sections in a flower pattern
on the caramel icing. Pour in the batter.
Place in the oven on the “CAKE” setting.
Unmould in a pretty dish and serve
cold. Other fruits can be used, such as
apples, pears or apricots.
This cooking mode makes meat fibres
tender thanks to
slow cooking
at low
temperature.
Cooking quality is optimal.
No preheating is required when
using LOW TEMPERATURE mode.
Cooking ABSOLUTELY must begin in
a cool oven.
Cooking at low temperature
requires food to be extremely
fresh. For poultry, it is important to
rinse the outside and inside with cold
water and to dray with absorbent
paper before cooking.
IMMEDIATE COOKING
- In the general menu, select «Low
Temperature” cooking mode with the
control knob and confirm your choice.
The oven proposes a choice of dishes
(see the list of dishes below).
- Select your dish.
- Once you have selected your dish for
example: roast veal, put your meat on
the grill pan in the upper level (No. 2)
and slide the drip pan onto the shelf
below (No. 1).
- Confirm the selection by pressing the
control knob. Cooking starts.
«LOW
TEMPERATURE” mode
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Содержание DOP8574A
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