Cooking Instructions - De Dietrich DPI7884XT Manuel D'utilisation

2
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USE

Cooking instructions:

Basic ingredient or
Function
dish
White meat
Red meat
Frozen fries
Expert
Béchamel sauces
Chocolate creams
Caramel
Caramel
Fruit jellies
Dark chocolate
Milk chocolate
White chocolate
Butter
Melt
Clarified butter
Fondue cheese
Purée
Soup
Warm
Jars / preserves
Small pots
Quantity (g) Temperature (°C)
150g chicken fillets 80°C
150 to 200g 35 to 45°C (blue)
150 to 200g 50 to 55°C (rare)
150 to 200g 60 to 65°C (medium)
150 to 200g 70 to 75°C (well done)
200g / 1.5l oil 160° then 180°C
500 85 to 87°C
1300 87 to 92°C
up to 150°C
"dry" (100g)
(colouration)
with water (100g
up to 145°C
sugar/60 ml water)
400 - 1000 105 - 110
50 - 55
100 - 500 45 -50
45 - 50
50 - 500 40 - 50
50 - 500 40 - 50
200 - 1500 40 - 50
200 - 800 65 - 75
200 - 2000 65 - 75
300 - 1000 65 - 75
125 - 300 60 - 70
19
Time
8 to 12 min Flatten the breasts (1/1.5 cm high)
30s to 2 min/side
Leave the meat to rest for 5 min
(depending on
after cooking
thickness)
1 min to 3 min/side
Leave the meat to rest for 5 min
(depending on
after cooking
thickness)
1 min 30 to 4 min
Leave the meat to rest for 5 min
(depending on
after cooking
thickness)
2 min to 8 min/side
Leave the meat to rest for 5 min
(depending on
after cooking
thickness)
Plunge for 11 minutes then remove,
11 min
plunge again for 2 min 30s as soon
2 min 30s
as the temperature reaches 180°C
to finish cooking
Stir constantly during cooking to
Boil for 1 minute avoid sticking to the bottom of the
pan
Stir constantly during cooking to
8 to 10 min avoid sticking to the bottom of the
pan
3 to 5 min
Browning happens very quickly, stay
(power level 10)
alert.
8 to 12 min
Monitor the boiling. When it stops,
(power level 10)
browning occurs very quickly.
depending on EXPERT (use 1 to 1.2% pectin / kg of
quantity fruits)
5 to 10 min Stir frequently
5 to 20 min
do not stir to properly decant the
5 to 20 min
casein from the butter
the quantity of wine added for
10 to 25 min cooking will affect the melting time
(50cl for 1kg of cheese)
Depending on
quantity
attention,
2 min 30 to 15 min viscosity of the soup, the time may
vary.
test carried
4 min to 10 min
preserves
Depending on
Test the temperature before eating
quantity
Tips
depending on the
out on cassoulet