De Dietrich DOP1180X Instructions D'emploi page 50

TIPS AND HINTS FOR ICS
EN
P P i i z z z z a a
To prevent cheese or tomato sauce from dripping in the oven, you can place a piece of
parchment paper between the grid and the pizza.
T T a a r r t t s s / / Q Q u u i i c c h h e e s s
Avoid glass and porcelain dishes: because they are too thick, they extend the cooking time and
the bottom of the crust is not crispy. With fruit, the bottom of the tart risks becoming soggy: just
add a few spoonfuls of fine semolina, crushed biscuit crumbs, almond powder or tapioca, which
will absorb the juice during cooking. With high-water content or frozen vegetables (leeks,
spinach, broccoli or tomatoes) you can sprinkle a tablespoon of cornmeal.
F F i i s s h h
When buying it, it should smell pleasant and not too "fishy". The body should be firm and rigid
and the scales should be firmly attached to the skin; the eyes should be bright and rounded and
gills will appear shiny and moist.
B B e e e e f f / / P P o o r r k k / / L L a a m m b b
You m m u u s s t t take all meet out of the refrigerator well before cooking it: cold-hot temperature
shocks toughen meat; this way you will produce a roast beef that is golden outside, red inside
and warm in the middle. Do not salt before cooking: salt absorbs the blood and dries out the
meat. Turn the meat using spatulas: if you pierce the meat the blood drips out. Always let meat
sit after cooking for 5 to 15 minutes: wrap it in a sheet of aluminium and place it just inside a
warm oven: This allows the blood drawn toward the outside during cooking to return to the
middle and moisten the roast.
Use earthenware roasting dishes: glass promotes grease splattering.
Do not cook in the enamelled drip tray.
Avoid piercing the leg of lamb with cloves of garlic as the lamb will lose its juices; instead, slide
the garlic in underneath the skin, or bake the unpeeled garlic beside the leg and crush it when
it has finished cooking to flavour the gravy; sieve it and serve very hot in a gravy boat.
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