Manual De Dietrich DOV 101 (page 9 of 12) (English)

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DDEESSCCRRIIPPTTIIOONN OOFF TTHHEE OOVVEENN''SS PPRROOGGRRAAMMSS

COOKING

MODES

EXAMPLES

The most frequently used

steam cooking temperature.

Used for the majority of foodstuffs.

55°

60°

75°

80°

85°

90°

95°

Slow defrosting excluding

all risks of cooking.

The flesh stays pearly

white; no collagen

appears.Tastes, textures

and aromas are all restored.

For cooking delicate dishes

- Defrosting fish fillets before frying.

- Red fruit that have to stay cold (for tarts and

purées).

- Defrosting meat prior to grilling (e.g. sausages).

- For cooking delicate fish (sardine or mullet

fillets).

- Fruit that is "just warm" for eating immediately.

- Whole fragile fish - trouta

- Coddled eggs; for firm stuffed tomatoes.

- Ramekins, creams

- Terrines, chicken liver

-Reheating ready-to-eat dishes

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De Dietrich DOV 101 Manual

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