Cooking Fish - DeLonghi MW 965 FV Instruction Booklet

3.6 - COOKING FISH

Fish cooks fast and with excellent results. It can be flavoured with a little butter or oil (or not at all).
Cover with clear film. Cut skin before cooking. Arrange fillets evenly. Do not cook fish breaded with egg
TYPE
• Fillets
• Slices
• Whole
• Whole
• Slices
• Crayfish
• Baked fish
3.7 - COOKING CAKES, PASTRIES AND FRUIT
At low power, cakes rise much more than with traditional cooking. As they do not form a crust, the surface
should preferably be garnished with cream or icing (chocolate for example). Keep covered after cooking as
they tend to become dry faster than those cooked in a traditional oven. If cooked with the peel, fruit should be
pierced and kept covered. It is important to observe the standing time (3 - 5 minutes).
TYPE
Walnut cake
Sacher cake
Pineapple cake
Apple cake
Coffee cake
Zabaglione
Cooked pears
Cooked apples
Egg custard
Sponge cake
42
chapter 3 - using the oven: tips and cooking time tables
QUANTITY FUNCTION POWER
300 gr
300 gr
500 gr
250 gr
400 gr
500 gr
600 gr
QUANTITY FUNCTION POWER
700 gr
850 gr
800 gr
1000 gr
750 gr
300 gr
300 gr
300 gr
750 gr
475 gr
TIME
minutes
LEVEL
4 7-9 Cover with film
4 9-11 Cover with film
4 10-12 Cover with film
4 7-9 Cover with film
4 9-11 Cover with film
4 9-11 Cover with film
2 35-40 Add oil, a clove of garlic, a little white wine
and water. Do not cover.
TIME
TEMPERATUR
minutes
LEVEL
- 35-40 180
- 35-40 180
- 35-40 180
- 35-40 180
- 35-40 180
5 1'-1'.30"
7 2-3
7 3-4
7 12-14
7 4-6
NOTES/TIPS
NOTES/TIPS
It can be accompanied by any type of cream
Fill with jam
The pineapple slices can be spread on
the bottom of the cake tin or cut into
pieces and worked into the dough
The apples should be used to deco-
rate the surface
Excellent filled with cream
- Whisk every 30 minutes
- Cut the pears into quarters
- Cut the apples into slices
- These indications are suitable for perfor-
ming the cooking tests according to stan-
dard no. 60705, paragraph 12.3.1.
These indications are suitable for
-
performing the cooking tests accor-
ding to standard no. 60705, para-
graph 12.3.2. Refer to the table on
page 2 for information on other
tests according to standard 60705.