DeDietrich dpi7688xt, Руководство пользователя

Страница: 20 / 27

19
Cooking instructions :
•
2
USE
Function
Basic ingredient or
dish
Quantity (g) Temperature (°C) Time Tips
Expert
White meat 150g chicken fillets 80°C 8 to 12 min Flatten the breasts (1/1.5 cm high)
Red meat
150 to 200g 35 to 45°C (blue)
30s to 2 min/side
(depending on
thickness)
Leave the meat to rest for 5 min
after cooking
150 to 200g 50 to 55°C (rare)
1 min to 3 min/side
(depending on
thickness)
Leave the meat to rest for 5 min
after cooking
150 to 200g 60 to 65°C (medium)
1 min 30 to 4 min
(depending on
thickness)
Leave the meat to rest for 5 min
after cooking
150 to 200g 70 to 75°C (well done)
2 min to 8 min/side
(depending on
thickness)
Leave the meat to rest for 5 min
after cooking
Frozen fries 200g / 1.5l oil 160° then 180°C
11 min
2 min 30s
Plunge for 11 minutes then remove,
plunge again for 2 min 30s as soon
as the temperature reaches 180°C
to finish cooking
Béchamel sauces 500 85 to 87°C Boil for 1 minute
Stir constantly during cooking to
avoid sticking to the bottom of the
pan
Chocolate creams 1300 87 to 92°C 8 to 10 min
Stir constantly during cooking to
avoid sticking to the bottom of the
pan
Caramel "dry" (100g)
up to 150°C
(colouration)
3 to 5 min
(power level 10)
Browning happens very quickly, stay
alert.
Caramel
with water (100g
sugar/60 ml water)
up to 145°C
8 to 12 min
(power level 10)
Monitor the boiling. When it stops,
browning occurs very quickly.
Fruit jellies 400 - 1000 105 - 110
depending on
quantity
EXPERT (use 1 to 1.2% pectin / kg of
fruits)
Melt
Dark chocolate
100 - 500
50 - 55
5 to 10 min Stir frequently Milk chocolate 45 -50
White chocolate 45 - 50
Butter 50 - 500 40 - 50 5 to 20 min
Clarified butter 50 - 500 40 - 50 5 to 20 min
do not stir to properly decant the
casein from the butter
Fondue cheese 200 - 1500 40 - 50 10 to 25 min
the quantity of wine added for
cooking will affect the melting time
(50cl for 1kg of cheese)
Warm
Purée 200 - 800 65 - 75
Depending on
quantity
Soup 200 - 2000 65 - 75 2 min 30 to 15 min
attention, depending on the
viscosity of the soup, the time may
vary.
Jars / preserves 300 - 1000 65 - 75 4 min to 10 min
test carried out on cassoulet
preserves
Small pots 125 - 300 60 - 70
Depending on
quantity
Test the temperature before eating