De Dietrich DOP8785BB Gebrauchsanleitung Seite 216

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COOKING
and pour the batter into them (without
dripping any on the edges). Place the
ramekins on the baking tray and choose
the "SMALL BISCUITS" mode. Unmould
and let cool on a grid. Serve with vanilla
crème anglaise or coconut ice cream.
Soufflés
Béchamel sauce base:
1/2 litre milk.
60g flour.
100g butter.
4 egg yolks + whites beaten into stiff
peaks.
Salt, pepper, nutmeg.
Depending on the type of soufflé, you
will add 150g shredded gruyere or 1
kg cooked, chopped spinach or 1 kg
cooked, chopped cauliflower or 150g
shredded leftover cooked fish or 150g
chopped ham.
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«LOW
TEMPERATURE" mode
This cooking mode makes meat fibres
tender thanks to slow cooking at low
temperature.
Cooking quality is optimal.
No preheating is required when
using LOW TEMPERATURE mode.
Cooking ABSOLUTELY must begin in
a cool oven.
Cooking at low temperature
requires food to be extremely fresh.
For poultry, it is important to rinse the
outside and inside with cold water and
to dray with absorbent paper before
cooking.
IMMEDIATE COOKING
- In the general menu, select «Low
Temperature" cooking mode with the
control knob and confirm your choice.
The oven proposes a choice of dishes
(see the list of dishes below).
- Select your dish.
- Once you have selected your dish for
example: roast veal, put your meat on
the grill pan in the upper level (No. 2) and
slide the drip pan onto the shelf below
(No. 1).
- Confirm the selection by pressing the
control knob. Cooking starts.
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