De Dietrich DOV499 Serie Instrucciones De Uso página 38

99634024_A_ML.qxp 14/09/2006
Setting description
SETTING
Temperature
°C
100
85
75
90
95
80
55
60
38
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COOKING MODE
Vapour cooking
mode most often
used
For cooking delicate
food
The meat remains iri-
descent, the collagen
does not appear
For cooking delicate
food, fruits, compotes
Low heat
Slow defrosting with-
out cooking
COOKING EXAMPLES
Vegetables and meats
Delicate whole fish (trout)
Cooking delicate fish (sardine
filets, red mullet)
Boiled eggs; stuffed tomatoes
that maintain their shape.
Puddings, etc.
Terrines, pâtés. Reheating
cooked dishes
Melting chocolate, butter. Slightly
warm fruit for immediate serving
Defrosting fish filets before
breading. Berries that must
remain cool (for pies and sauces)
Defrosting meats before grilling
(eg: sausages)