De Dietrich DOV399 Serie Instrucciones De Uso página 31

99627782_ML_A.qxd 25/03/03
Description of features
FUNCTION
55°
60°
75°
80°
85°
90°
95°
16:40 Page 31
COOKING
The most common
steam temperature
you will use
Slow defrosting
without any cooking
The fish flesh is
opaque but not
overcooked. All the
taste, texture and
flavour are restored.
For fragile foods
FOOD EXAMPLES
Most foods
Defrosting fish before coating in
breadcrumbsRed berries that
need to be kept cold (for flans
and purées)
Defrosting meat (e.g. sausages)
before grilling
Fragile fish such as sardines and
mullet
Slightly warm fruit for immediate
consumption
Whole fragile fish like trout
Coddled eggs, perfect stuffed
tomatoes, food in ramekins,
cream sauces
Terrines, chicken livers,
reheating cooked dishes.
GB
31