DE DIETRICH DOP1140 - Manual (Page 43)

* Sequence(s) used to obtain the results indicated on the energy label in compliance with European standard
EN 50304 and in accordance with European Directive 2002/40/EC.
CIRCULATING HEAT
(recommended temperature 190°C, min
35°C max 250°C)
• Cooking controlled by the heating
element in the bottom of the oven and
by the air circulation fan.
• Quick rise in temperature: Some
dishes can be placed in the oven while it
is still cold.
• Recommended for keeping white
meat, fish and vegetables moist.
For cooking multiple items on up to
three levels.
COMBINED HEAT
(recommended temperature 180°C, min
35°C max 230°C)
•Cooking controlled by the upper and
lower heating elements and by the fan.
•Three combined sources of heat: a lot
of heat from the bottom, a little
circulating heat and a touch from the
grill for browning.
•Recommended for quiches, pies, tarts
with juicy fruits, preferably in an
earthenware dish.
TRADITIONAL
(recommended temperature 200°C, min
35°C max 275°C)
•Cooking is controlled by the upper and
lower heating elements with no fan.
Recommended for slow, gentle
cooking : rich game... For retaining the
juices in red meat roasts. For simmering
in a covered casserole, dishes that were
begun on the hob (coq au vin, stew).
GRILL + ROTISSERIE
(recommended temperature 190°C, min
100°C max 250°C)
•Cooking is controlled, alternately, by
the upper element and by the fan.
•Preheating not necessary. Roasts and
poultry are juicy and crisp all over.
•The rotisserie continues to run until the
door is opened.
•Slide the drip tray on to the bottom
shelf support.
•Recommended for all spit-roasted
poultry or meat, for sealing and cooking
a leg or a rib of beef well done To retain
the moist texture of fish steaks.
VARIABLE MEDIUM and HIGH GRILL +
ROTISSERIE
(recommended settings 2 or 4 - min 1 -
max 4)
•Cooking controlled by the upper
element.
•The high grill covers the entire shelf
surface. The medium grill is as effective
as the high grill for smaller quantities.
•Recommended for grilling cutlets,
sausages, toasting bread, prawns
placed on the grill.
KEEPING THINGS WARM
(recommended temperature 60°C, min
35°C max 100°C)
•This position allows you to keep your
food warm using bursts of heat from the
element at the bottom of the oven
combined with the fan.
• Recommended for rising dough for
bread, brioche, kügelhopf, etc. without
going above 40°C (plate warming,
defrosting).
BREAD
(recommended temperature 205°C, min
35°C max 220°C)
•Recommended cooking sequence for
bread making.
•After preheating, place the ball of
dough on the pastry tin - 2nd shelf.
•Do not forget to place a dish of water in
the bottom to obtain a crisp, golden
crust.
DEFROSTING
(recommended temperature 35°C, min
35°C max 75°C)
•Dishes are defrosted using a limited
amount of heat and the fan.
•Ideal for delicate dishes (fruit tarts,
custard pies, etc.).
- Meat, rolls, etc. are defrosted at 50 °C
(meat should be placed under the grill
with a dish underneath to catch the
drips from the defrosting which are not
edible).
*
OVEN COOKING MODES
*
e n g l i s h