DE DIETRICH DOP1190 User Manual

Page 1

EN USER GUIDE

Oven

Page 2

As part of our commitment to constantly improving our products, we reserve the right to make changes to them based on advances in their technical and functional features and appearance.

Warning:

Before installing and using your appliance, please read this Installation and Use Guide

carefully, which will allow you to quickly familiarise yourself with the appliance’s operation.

Dear Customer,

When you discover

DDee DDiieettrriicchh

products you experience the same feelings that

only objects of value can arouse.

You are immediately attracted as soon as you see them. The quality of the design is illustrated by its timelessness, degree of refinement and elegance, and high standard of finish, resulting in perfect harmony between different appliances.

Then comes the irresistible urge to touch.

DDee DDiieettrriicchh

design makes the most of

sturdy and noble materials; priority is given to authenticity.

By combining the most advanced technologies with the best materials,

DDee DDiiee--

ttrriicchh

makes products of the highest quality for the benefit of all those who love

cooking.

We hope you are extremely satisfied with this new appliance and will be happy to receive your suggestions and to answer your questions. Please contact our customer service department or use our Internet site.

We invite you to register your product at

wwwwww..ddee--ddiieettrriicchh..ccoomm

to take advanta-

ge of all the benefits the brand has to offer.

Thanking you for your confidence.

DDee DDiieettrriicchh

Find further details on the brand at

wwwwww..ddee--ddiieettrriicchh..ccoomm Visit La Galerie De Dietrich, 6 rue de la Pépinière in Paris Open Tuesday to Saturday 10 a.m. to 7 p.m. De Dietrich Customer Service : 0892 02 88 04

Page 3

CONTENTS

1/ DESCRIPTION OF YOUR APPLIANCE

••

Introduction to your oven

____________________________________ 4

••

Introduction to the programmer ______________________________ 5

2 /USING YOUR APPLIANCE

••

Cooking __________________________________________________ 6

••

Using the programmer

Choosing the language _________________________________ 7

Resetting the time______________________________________ 7

How to alter the time ___________________________________ 8

••

Using the programmer

Immediate cooking _____________________________________ 9

Customising the recommended temperature________________ 10

Immediate start and set cooking time______________________ 11

Delayed start and selected end of cooking time _____________ 12

• “LOW TEMPERATURE” function______________________________ 13

• “RECIPE” function _________________________________________ 14

ºº AAddvviiccee aanndd ttiippss ________________________________________________________________________________

• “I.C.S.” function ___________________________________________ 18

ºº

GGuuiiddee ttoo ““IICCSS”” ffuunnccttiioonnss ________________________________________________________________

ºº AAddvviiccee aanndd ttiippss ________________________________________________________________________________

ºº SSoommee rreecciippeess____________________________________________________________________________________

••

Using the timer function_____________________________________ 26

••

Using the search function ___________________________________ 27

••

Locking the controls________________________________________ 28

3 / OVEN COOKING MODES_______________________________________ 29

4 / MAINTAINING AND CLEANING YOUR OVEN ______________________ 31

5 / AFTER-SALES SERVICE

••

Service calls

______________________________________________ 33

••

Customer relations

_________________________________________ 33

Page 4

1/ DESCRIPTION OF YOUR APPLIANCE

INTRODUCTION TO YOUR OVEN

••

Programmer

Standby mode exit button

Lamp

Wire shelf supports

Hole for rotisserie

Page 5

1/ DESCRIPTION OF YOUR APPLIANCE

••

INTRODUCTION TO THE PROGRAMMER

Keypad locking symbol (child safety device). “Minute minder” symbol

Recipe search

Clock display

Return to main menu

Cleaning indicator

Settings

Cooking mode display

Page 6

2 / USING YOUR APPLIANCE

This oven provides four different types of programming depending on the amount of knowledge you have about preparing the recipe in question:

- A recipe for which you know all the settings (you will choose on your own the type of cooking, temperature and cooking time): select

tthhee ““EEXX--

PPEERRTT”” ffuunnccttiioonn

directly be pressing the selection button.

- A recipe where you need the oven to help you (simply choose the type of food from a list and the weight; the oven will select the most suitable settings: temperature, cooking time, cooking type): select the

““CCOOOOKKIINNGG

GGUUIIDDEE”” ffuunnccttiioonn..

- A recipe managed automatically by the oven: you select from a list of the 12 most popular dishes, the one you would like to cook (temperature, cooking time and cooking program are defined by the oven): select the ““II..CC..SS”” ffuunnccttiioonn

(Intelligent Cooking System).

- A recipe by a specific program managed electronically by the oven to give you an incomparably tender result for meat and exceptional flavour; the ovenware supplied with the oven to lift the meat and allow an ideal circulation of hot air around it (see recommendations for using this). Guarantee of tenderness without drying out, easy slicing, edges not overcooked, meat juices retained. Select the

““LLOOWW TTEEMMPPEERRAATTUURREE”” ffu

unnccttiioonn..

COOKING

••

Page 7

EN2 / USING YOUR APPLIANCE

••

USING THE PROGRAMMER

When power is switched on

- You are asked to choose a language

- Select the language Press OK to confirm.

- Once you have selected the language,

the time setting screen appears.

- Set the time using the touch keyboard.

Example: 01:45.

- When you have set the time, press OK

to confirm.

•

Setting the time

•

Choosing the language

STANDBY MODE

••

After 4 minutes with no action by the user, the display switches off to save energy (except for a delayed start) and the

button starts flashing. The screen is then in standby mode.

To activate the oven and restore the display to full brightness, press and hold the “wake

up” button . The screen shows the time again.

FRANCAIS

DEUTCH

PORTUGUES

FRANCAIS

DEUTCH

PORTUGUES

ESPANOL

RESET

Page 8

••

USING THE PROGRAMMER

2 / USING YOUR APPLIANCE

•

Changing the time

— The programmer displays the home screen.

- Select the setting mode.

- Select Screen options.

- Select Time.

- Change the time using the touch

keyboard.

When you have set the time, press OK to confirm.

AUDIO

DISPLAY OPTIONS

COOKING OPTIONS

LANGUAGE

TIME

BRIGHTNES

RESET

Page 9

••

USING THE PROGRAMMER

2 / USING YOUR APPLIANCE

•Immediate cooking

— The programmer displays the home

screen.

- Select

EEXXPPEERRTT

cooking mode.

- Select the cooking type.

E.g. Traditional 200°C

- An animated display asking you to put your dish in the oven appears for 4 seconds. Pressing the screen once moves you on

to the next step.

Note

All cooking is done with the door closed. After a cooking cycle, the cooling fan continues to run for a time, in order to guarantee optimum oven reliability.

Note:

You can suspend cooking at any time by pressing the PAUSE key. Pressing START once restarts cooking. The graphic guides change from yellow to white to inform you that cooking is on hold.

conventional

conventional combinated heat variable grill

bread sole pulsefan cookin

PLEASE PLACE YOUR PLATE

IN THE OVEN AS INDICATED

Page 10

TEMPERA

TURE

2 / USING YOUR APPLIANCE

••

USING THE PROGRAMMER

•Immediate cooking

-- SSeettttiinngg ((aaddjjuussttiinngg)) yyoouurr ccooookkiinngg TThhee ccooookkiinngg sseettttiinngg ssccrreeeenn ggiivveess yyoouu sseevveerraall

ooppttiioonnss::

-- CChhaannggiinngg t

thhee ccooookkiinngg tteemmppeerraattuurree

-- CChhaannggiinngg tthhee ccooookkiinngg ttiimmee

-- CChhaannggiinngg tthhee ccooookkiinngg eenndd ttiimmee

- Your oven will suggest the best tempe-

rature for this type of cooking. Example: 200° If you want to start straight away, press

SSTTAARRTT

to start cooking.

- You can, however, change one or more cooking settings.

- temperature, by selecting the temperature tab.

- Cooking time by selecting the cooking time tab.

- End of cooking time by selecting the end of cooking time tab.

Changing the recommended tempera-

ture

- Select the temperature tab

- Adjust the temperature by sliding your

finger on the knob.

-Example: Set to 180°C.

- Confirm by pressing

OOKK

- Press

SSTTAARRTT

to start cooking.

999

TEMPERATURE

DURATION

FINISH TIM

TEMPERATURE

DURATION

FINISH TIME

170 190 200160

TEMPERATURE

DURATION

FINISH TIME

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2 / USING YOUR APPLIANCE

Cooking with immediate start and pro-

grammed cooking time

- Select the cooking time tab.

- Adjust the cooking time using the touch keyboard. Example: 01:45.

- When you have set the time, press OK to confirm.

- Press

SSTTAARRTT

to start cooking.

PROGRAMMED COOKING

••

TIO

TEAT

TEMPERATURE

DURATION

FINISH TIM

RESET

TEMPERATURE

DURATION

FINISH TIM

Page 12

2 / USING YOUR APPLIANCE

Cooking with delayed start and selec-

ted cooking end time

Set the cooking time.

- When you have set the time, press OK to confirm.

- Select the end of cooking time tab.

- Adjust the end of cooking time using

the touch keyboard.

Example :14:30.

- When you have set the time, press OK to confirm.

- Press

SSTTAARRTT..

- Oven heating is delayed so that co-

oking ends at 14:30.

At the end of the (programmed) cooking time:

- The oven stops and the cooking time symbol and 0:00 flash.

- A series of beeps are emitted for a few minutes. The beeps can be stopped by pressing any button.

PROGRAMMED COOKING

••

TEMPERATURE

DURATION

FINISH TIME

RESET

TEMPERATURE

DURATION

FINISH TIME

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2 / USING YOUR APPLIANCE

“LOW TEMPERATURE” FUNCTION

••

IItt iiss aabbssoolluutteellyy eesssseennttiiaall tthhaatt ““LLOOWW TTEEMMPPEERRAA-- TTUURREE”” ccooookkiinngg ssttaarrttss iinn aa ccooooll oovveenn..

Select “LOW TEMPERATURE”.

Choose the cooking type from the following list and place your food on the wire shelf, except for pots of yoghurt which should be placed in the enamel dish.

·· RRooaasstt vveeaall ((4

4 hhrrss 1155 mmiinnss))

-- RRooaasstt bbeeeeff rraarree ((33 hhrrss))

·· RRooaasstt bbeeeeff wweellll ddoonnee ((44 hhrrss))

·· RRooaasstt ppoorrkk ((44 hhrrss 1155 mmiinnss))

-- LLaammbb rraarree ((11 hhrr 5500 mmiinnss))

-- LLaammbb wweellll ddoonnee ((44hhrrss))

-- SSmmaallll ffiisshh ((11 hhrr 1155 mmiinnss))

-- LLaarrggee ffiisshh ((11 hhrr 3355

mmiinnss))

·· YYoogghhuurrtt ((33 hhrrss))

Example:

RRooaasstt bbeeeeff rraarree ((33 hhrrss)) ffiigg.. 22

Confirm your selection by pressing OK.

- The recommended shelf level is displayed.

You can change the cooking end time if

you need to then confirm by pressing START.

During cooking, the screen displays: the cooking time

wwhhiicchh ccaannnnoott bbee cchhaannggeedd,,

the remaining

cooking time and the end of cooking time.

The oven automatically turns off, beeps for two minutes and tells you that it is ready.

The beeps can be stopped by pressing any touch button.

Note:

For meats, there is a “keep warm” phase (duration: one 1 hour) For yoghurt, there is a “rapid cooling” phase (duration 1 hour).

BISCUIT / COOKIES

ROAST BEEF RARE (3h00)

LASAGNE

PLEASE PLACE YOUR PLATE

IN THE OVEN AS INDICATED

DURATION

FINISH TIM

Page 14

EN 2 / USING YOUR APPLIANCE

The “Recipe” function selects the appropriate cooking parameters for you based on the food being prepared and its weight.

- Select “Recipes”

- The oven then suggests different food

categories.

Select from the categories shown:

-- WWhhiittee mmeeaatt

·· RReedd mmeeaatt

-- FFiisshh aanndd sseeaaffoooodd

·· HHoorrss dd’’ooeeuuvvrreess aanndd vveeggeettaabblleess

·· TTaarrttss aanndd qquuiicchhees

·· CCaakkeess

- Select the category you want

Then choose the specific dish you are

cooking and confirm.

Once you have selected the food, the oven will

ask you to enter its weight

or the material your cookware is made of (aluminium, porcelain, etc.) in some cases such as cakes, quiches, tarts and vegetables or the size of the food (brioche).

Once you have confirmed the food, the oven recommends the height of the shelf on which you should place the dish. Place your dish in the oven on the recommended shelf support level (from 1 at the bottom to 5 at the top).

- Enter the weight (or cookware type) and the oven will automatically calculate and display the ideal cooking time. If you wish, you can change the end of cooking time by selecting the end of cooking time tag and displaying the new end of cooking time.

“RECIPE” FUNCTION

••

white meat red meat fish & shellfish

whitem

tarts & quiches cakesstarter & vegetables

BEEF MEDIUM DONE

TERRIN

WEIGHT

WEI

TEMPERATURE

ESTIMATED DURATIO

Page 15

- Confirm by pressing Start; the oven

switches on.

- The oven beeps and switches off when

the cooking time has finished and an animated display wishes you “Bon appetit”!

••

Additional details for cooking with

the “Recipe” function

All cooking is done WITHOUT preheating the oven.

COOKING: READ MEAT

- Lamb - saddle

- Lamb - leg

- Roast beef - medium

- Roast beef - rare

Cooking is done automatically with the TURBO-GRILL element. You should place the meat on the grid using the grid + drip tray assembly (without a dish). You can turn the meat half-way through cooking.

COOKING: CAKES/TARTS Choosing the type of baking mould: Aluminium: coloured non-stick tins and flexible silicone moulds are very suitable for moist batters (quiches or fruit tarts).

COOKING: TERRINES Place the terrine in a bain-marie (a larger dish, half-full of boiling water).

“RECIPE” FUNCTION

••

2 / USING YOUR APPLIANCE

Chicken

Page 16

No. 1 WHITE MEAT:

No.1 quail

2 duck 3 veal ribs 4 whole ham 5 rabbit 6 pork loin 7 duck breast 8 goose

9 turkey drumsticks 10 chicken (dish) 11 chicken (spit) 12 terrine 13 veal roast

o. 2 RED MEAT:

No.1 beef well done

2 beef rare

3 rack of lamb

4 leg of lamb

5 shoulder of lamb

o. 3 FISH:

No.1 anchovies

2 bass

3 pike

4 bream

5 lobster

6 whiting

7 grilled fish

8 salmon

9 fish terrine 10 whole tuna 11 trout

No. 4 VEGETABLES:

No. 1 chicory

2 vegetable flans 3 potato gratin 4 lasagne 5 stuffed peppers 6 rice or paella 7 stuffed tomatoes

o. 5 TARTS/QUICHES:

No.1 bread

2 baguette 3 pizza 4 short crust pastry 5 flaky pastry 6 raised pastry 7 quiche 8 soufflé 9 cheese tart

10 fruit tart

11 meat pie

o. 6 CAKES:

No.1 biscuits/cookies

2 cake 3 crème caramel 4 melted chocolate 5 yoghurt cake 6 sponge cake 7 kugelopf 8 madeleines 9 meringues

10 bread rolls

11 baked apples 12 pound cake 13 pastries

ADDITIONAL DETAILS FOR “COOKING GUIDE” COOKING

••

All cooking is done WITHOUT preheating the oven.

COOKING: CAKES/TARTS Choosing the type of baking mould: Aluminium: coloured non-stick tins and flexible silicone moulds are very suitable for moist batters (quiches or fruit tarts).

COOKING: TERRINES Place the terrine in a double-boiler (set it in a larger dish that is half-full of boiling water).

2 / USING YOUR APPLIANCE

Page 17

••

Beef, pork, lamb

You

mmuusstt

turn the meat: if you pierce the meat the blood drips out. Always let meat sit after cooking for 5 to 10 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 encourages grease splashes.

- Do not cook in the enamelled drip tray.

- Avoid sticking garlic cloves into the leg of lamb, otherwise it will lose its blood; it is preferable to slip the garlic between the meat and the bone or cook unpeeled cloves alongside the lamb and crush them when cooking is complete to season the sauce; strain it and serve it very hot in a gravy boat.

••

Fish

- When buying, the odour should be pleasant and not too “fishy”.

- The body should be firm and rigid and the scales should be firmly stuck to the skin; the eyes should be bright and rounded and gills should appear shiny and moist.

••

Tarts, quiches

- Avoid glass and porcelain dishes: they are too thick and extend the cooking time resulting in the

bottom of the crust not being 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 in a tablespoon of corn flour.

••

Pizza

- 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.

2 / USING YOUR APPLIANCE

Page 18

EN 2 / USING YOUR APPLIANCE

“ICS” FUNCTION

••

The ICS (Intelligent Cooking System) function makes the entire cooking task easier as the oven automatically calculates the cooking settings depending on the dish selected (temperature, cooking time, type of cooking). by means of electronic sensors placed in the oven which continually measure the degree of humidity and temperature variation.

OPERATING THE ICS FUNCTION:

This cooking mode takes place in two phases:

1) a data search phase during which the oven begins heating and determines the ideal cooking time. This phase lasts between 5 and 40 minutes depending on the dish.

- Press the “

IICCSS

” button.

The oven offers a choice of 12 dishes:

PPiizzzzaa

·· SSaavvoouurryy ttaarrttss

·· RRooaasstt bbeeeeff

(rare, medium or well done)

·· RRooaasstt ppoorrkk

·· CChhiicckkeenn

·· LLaammbb

(rare, medium or well done)

·· FFiisshh

·· SSttuuffffeedd v

veeggeettaabblleess

·· SSwweeeett ttaarrttss

·· CCaakkeess

-- SSmmaallll bbiissccuuiittss

-- SSoouufffflléé

- Select your dish

Example: Soufflé

After selecting your dish, confirm by pressing “START”.

- You can change the end of cooking time before putting your dish in the oven at the recommended shelf height.

- Confirm by pressing the

SSttaarrtt

button to start

cooking.

18219

PIZZA

SAVORY TART

ROAST BEEF (rare, medium or well..

ESTIMATED DURATION

FINISH TIM

Page 19

USING THE “ICS” FUNCTION

••

2 / USING YOUR APPLIANCE

NN..BB..:: NNoo pprreehheeaattiinngg iiss rreeqquuiirreedd wwhheenn uussiinngg tthhee IICCSS ffuunnccttiioonn.. CCooookkiinngg aabbssoolluutteellyy MMUUSSTT ssttaarrtt iinn aa ccooooll

oovveenn.. YYoouu sshhoouulldd wwaaiitt ffoorr tthhee oovveenn ttoo

ccooooll ddoowwnn ccoommpplleetteellyy bbeeffoorree bbeeggiinnnniinngg aa ssee-- ccoonndd ccooookkiinngg pprrooggr

raammmmee..

IIMMPPOORRTTAANNTT:: DDoo nnoott ooppeenn tthhee ddoooorr dduu-- rriinngg tthhiiss pphhaassee oorr yyoouu mmaayy ddiissttuurrbb tthhee ccaallccuullaa-- ttiioonn rreeccoor

rddiinngg ooff ddaattaa..

- The oven beeps and switches off when the cooking time has finished and an animated display wishes you “Bon appetit”!

The cooking mode w

orks in two phases:

11..

A data search phase during which the oven begins heating and determines the ideal cooking time. This phase lasts between 5 and 40 minutes depending on the dish.

22..

A second cooking phase: the oven has determined the necessary cooking time. The remaining cooking time indicated takes into account the cooking time from the first phase. You can now open the door (e.g. to baste a roast).

- The oven beeps and turns off when the cooking time is over and your screen then indicates that the dish is ready.

DDEELLAAYYEEDD SSTTAARRTT FFUUNNCCTTIIOONN::

To program a delayed start,

- Select the end of cooking function and change the end of cooking time.

Note: If you want to programme a subsequent ICS cooking cycle, wait until the oven has cooled completely. However, you can still use the “Expert” function, even if the oven is hot.

CHICKEN

Page 20

GUIDE TO THE “I.C.S.” FUNCTIONS

iizzzzaa

• fresh store-bought pizza

• ready-to-use pizza dough

• home-made pizza dough

• frozen pizza

• Fresh tarts

• Frozen tarts

• whole fish (sea bream, pollock, trout, mackerel, etc.)

• roast fish

• roast beef (prepared rare)

• place the roast on the grid using the grid + drip tray

YYoouu ccaann ttuurrnn iitt oovveerr wwhheenn tthhee ccooookkiinngg ttiimmee bbee--

ccoommeess ffiixxeedd..

aarrttss

((sswweeeett))

iisshh

eeeeff

((rraarree,, mmeeddiiuumm,, wweellll ddoonnee))

• Pork roasts

- loin

- tenderloin

ooaasstt

oorrkk

mmaallll

iissccuuiittss

aammbb

((ppiinnkk,, wweellll ddoonnee))

• leg of lamb weighing 1 to 2.5 kg

• place the leg on the grid using the grid + drip tray

assembly.

YYoouu ccaann ttuurrnn iitt oovveerr wwhheenn tthhee ccooookkiinngg ttiimmee bbeeccoommeess

ffiixxeedd..

eeggeettaabblleess

ssttuuffffeedd

• tomatoes, stuffed peppers & vegetables

• lasagne (fresh or frozen)

• shepherd’s pie, brandade, etc.

oouufffflléé

• chickens weighing 1 to 1.7 kg

• duck, guinea fowl, etc.

hhiicckkeenn

aakkeess

• Family cakes: cake (sweet or savoury), pound cake

• Ready-to-mix batters in packets.

• Small individual cakes: cookies, wafers,

croissants, buns, fruit bread in a mould, croque-monsieur.

• use a tall mould with straight edges and a diameter of

21cm

aarrttss

((ssaavvoouurryy))

• fresh quiches

• frozen quiches

• frozen mini-pastry

Page 21

GUIDE TO THE “I.C.S.” FUNCTIONS

• Place it on the grid for a crispy crust (you can place a sheet of parchment paper between the grid and the pizza to protect the oven from cheese drippings)

• place the pizza on the baking tray for a soft crust.

• Use a non-stick aluminium mould:

• the crust will be crispy on the bottom.

• use this function only for whole fish cooked with herbs and white wine. (grilled fish or papillote preparations require that the oven be preheated).

• take the meat out of the refrigerator at least one hour before starting the cooking programme: the colder the meat is going into the oven, the colder it will be at the end of cooking.

• use an earthenware dish. Add 1 to 2 tablespoons of water.

• at the end of cooking, allow the meat to sit for 7 to 10 minutes wrapped in a sheet of aluminium foil before carving. Add salt when cooking is finished.

• take the roast out of the refrigerator at least one hour before starting the cooking programme:

• your meat will be rare; if you prefer it well done, opt for a traditional cooking function.

• trim away as much fat as possible: it causes smoke.

• at the end of cooking, allow the meat to sit for 7 to 10 minutes wrapped in a sheet of aluminium foil before carving.

• small individual cakes made on a pastry tray and placed on the grid. puff pastry must be cooked on “CAKES” to achieve good results.

• take the roast out of the refrigerator at least one hour before starting the cooking programme:

• select a leg of lamb that is round and plump rather than long and lean

• wrap the meat in aluminium and let it sit after cooking.

• properly adjust the dimensions of the dish to the quantity of food to be cooked to avoid juices spilling over.

• butter the mould and do not touch the inside with your fingers or the soufflé will not rise.

• cooking on the spit: do not forget to place the drip tray on the first shelf support to catch drippings.

• cooking in a dish: opt for earthenware dishes to avoid splattering.

• pierce the skin of poultry to avoid splattering.

• cakes made in a cake mould, round, square... and always placed on the grid. It is possible to place two cake moulds side by side.

• use a nonstick aluminium mould: the pastry will be crispier on the bottom

• remove the tray from frozen quiches before placing them on the grid.

Page 22

TIPS AND HINTS FOR ICS

PPiizzzzaa

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.

TTaarrttss // QQuuiicchheess::

Avoid glass and porcelain dishes: they are too thick and extend the cooking time resulting in the bottom of the crust not being 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.

FFiisshh::

When buying, the odour should be 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 shiny and moist.

BBeeeeff//PPoorrkk//LLaammbb

You

mmuusstt

take all meat out of the refrigerator well before cooking it: a sudden transition from cold to hot temperatures makes the meat tough; this produces roast beef which is golden outside, red inside and warm in the middle. Do not salt before cooking: salt absorbs the blood and dries out the meat. Use spatulas to turn the meat : if you pierce the meat the blood drips out. Always let meat sit after cooking for 5 to 10 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 encourages grease splashes. 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.

Page 23

SOME ICS RECIPES

PPiizzzzaa

Base: 1 pizza crust *wit

h vegetables : 6 tablespoons tomato sauce + 100 g diced courgettes + 50 g diced bell peppers + 50 g sliced aubergines + 2 small sliced tomatoes + 50 g shredded gruyere + oregano + salt + pepper.

*wit

h roquefort and smoked bacon : 6 tablespoons tomato sauce + 100 g smoked bacon + 100 g roquefort in small chunks + 50 g walnuts + 60 g grated gruyere.

*wit

h sausage and cottage cheese : 200 g drained cottage cheese spread on the crust + 4 sausages, sliced + 150 g ham slivers + 5 olives + 50 g grated gruyere + oregano + salt + pepper.

QQuuiicchheess::

Base: 1 aluminium mould, diameter 27 to 30 cm 1 ready-to-use short crust pastry 3 beaten eggs + 50 cl heavy cream salt, pepper, nutmeg.

arious garnishes :

200 g precooked larding bacon or - 1 kg cooked endives + 200 g grated gouda or - 200 g broccoli + 100 g larding bacon + 50 g blue cheese or - 200 g salmon + 100 g spinach, cooked and drained

RRooaasstt bbeeeeff

PARSLEY SAUTERNES SAUCE WITH ROQUEFORT:

Cook two tablespoons of snipped shallots in butter until translucent. Add 10 cl Sauternes,

let it evaporate. Add 100 g Roquefort, let it melt slowly. Add 20 cl liquid cream, salt, pepper. Bring to a boil.

PPoorrkk rrooaasstt

Pork with prunes

Ask the butcher to carve a hole through the length of the roast. Stuff 20 prunes inside. Ser-

ve sliced with its juices or cold with an endive salad.

CChhiicckkeenn

Stuff it with a good bouquet of fresh tarragon or rub it with a mixture of 6 crushed cloves of

garlic with a pinch of coarse salt, and some peppercorns.

LLaammbb

Anchovy Sauce:

Puree 100 g black olives with 50 g capers and 3 anchovies, 1/2 garlic clove and 10 cl olive oil.

Add 10 cl crème fraîche. Serve with sliced leg of lamb.

Page 24

SOME ICS RECIPES

FFiisshh Black sea bream with dry cider:

1 bream weighing 1.5 kg. 500 g button mushrooms. 2 sour apples. 2 shallots. 2 tablespoons heavy cream. 100 g butter. 1/2 litre cider. Salt, pepper.

Gut and scale the fish. Place it in a buttered dish on the finely minced shallots and sliced mushrooms. Add the cider, salt and pepper and a few dollops of butter. Place in the oven. Cut the unpeeled apples into quarters and simmer them in the butter. When cooking is complete, transfer the fish to a warm dish, strain the juice and deglaze the dish with the cream. Add the cream to the juice, serve with apples and mushrooms.

SSttuuffffeedd vveeggeettaabblleess

Leftovers from pot au feu, leg of lamb, pork roasts, and roasted poultry can be finely chopped for an excellent base.

FFllaakkyy pprraalliinnee aappppllee ttaarrtt::

1 flaky pastry crust rolled and pricked with a fork. 200 ml cream brought to a boil with a vanilla bean. 2 beaten eggs with 30 g sugar, add the cooled cream. 2 apples cut into cubes rolled in 70 g crushed pralines.

Add cream and apples to crust. Place in the oven.

PPoouunndd ccaakkee wwiitthh cciittrruuss ffrruuiittss

Caramel: 20 lumps of sugar (200g) Cake: 4 eggs 200 g granulated sugar 200g flour 200 g good butter 2 teaspoons baking powder Fruit: 1 small can of citrus fruits in syrup.

Drain the fruit. Prepare a caramel icing. When it has taken on colour, turn it out into a cake pan; tip it around to distribute the caramel. Let cool. In the bowl of an electric blender, mix the softened butter with the sugar. Add the whole eggs one at a time, then the sifted flour. Finish with the baking powder. Place the citrus sections in a flower pattern on the caramel icing. Pour in the batter. Place in the oven on the “CAKES” setting. Unmould in a pretty dish and serve cold. Other fruits can be used, such as apples, pears or apricots.

Page 25

SOME ICS RECIPES

IInnddiivviidduuaall cchhooccoollaattee ccaakkeess

12 individual aluminium ramekins 60 g butter 200 g bitter chocolate (more than 50% cocoa) 100 g granulated sugar, 4 eggs 1 package baking powder 70 g sifted flour.

Melt the chocolate with the butter over very low heat. Work the egg yolks into the sugar until the mixture becomes smooth. Add the flour, melted chocolate with butter and finish with the baking powder. Beat the egg whites into stiff peaks and gently fold them into the mixture. Lightly butter and flour the aluminium ramekins and pour the batter into them (without dripping any on the edges). Place the ramekins on the baking tray and choose the “BISCUITS” mode. Unmould and let cool on a grid. Serve with vanilla crème anglaise or coconut ice cream.

SSoouuffffllééss

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 150 g shredded gruyere or 1 kg cooked, chopped spinach or 1 kg cooked, chopped cauliflower or 150 g shredded leftover cooked fish or 150 g chopped ham.

Page 26

EN 2 / USING YOUR APPLIANCE

USING THE TIMER FUNCTION

••

-- YYoouurr oovveenn’’ss pprrooggrraammmmeerr ccaann bbee uusseedd aass aann

iinnddeeppeennddeenntt ttiimmeerr tthhaatt aalllloowwss yyoouu ttoo ccoouunntt ddoowwnn ttiimmee wwiitthhoou

utt uussiinngg tthhee oovveenn..

- Press the button .

- Set the timer using the touch key-

board. Example: 1 min 45 secs.

- When you have set the time, press OK to confirm.

— The programmer displays the home screen and the timer starts running, counting down the time in seconds.

Once the time is up, the “minute minder” emits a series of beeps to let you know. The beeps can be stopped by pressing any touch button.

Note

You can modify or cancel the timer programming at any moment.

RAZ

Page 27

USING THE SEARCH FUNCTION

••

--YYoouurr oovveenn hhaass aa ““sseeaarrcchh”” bbuuttttoonn wwhhiicchh aall--

ll oowwss yyoouu ttoo aacccceessss tthhee vvaa rriioouuss oovveenn pprroo -- ggrraammss bbyy ttyyppee ooff

ffoooodd::

- Press the button .

— The programmer displays the search screen.

- Enter the type of food and press OK to

confirm.

- Different types of program are dis-

played. Select the type of cooking you want.

E.g. Roast beef (low temperature).

- Adjust the cooking settings, confirm by pressing the

SSttaarrtt

button to start cooking.

2 / USING YOUR APPLIANCE

58 results

BEEF MEDIUM DONE

BEEF RARE

ROAST BEEF RARE (3h00)

3h00

Page 28

LOCKING THE CONTROLS (CHILD SAFETY)

OVEN OFF

You have the option of preventing access to the oven controls by taking the following steps:

- when the oven is off, press the “padlock” button for a few seconds. A beep sounds.

- The padlock display changes to locked mode. Access to your oven’s controls is locked.

- To unlock access, hold down the “pad-

lock” button again for a few seconds. A beep sounds. The padlock display changes to unlocked mode. The oven controls are once again accessible.

••

2 / USING YOUR APPLIANCE

expert

ICS

low

température

recipes

Page 29

EN3 / OVEN COOKING MODES

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.

FFAANN CCOOOOKKIINNGG (recommended temperature

119900°°CC

min 35°C max 250°C)

•

Cooking controlled by the heating element in the floor of the oven and by the fan.

•

Rapid temperature increase: 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.

CCOOMMBBIINNEEDD HHEEAATT (recommended temperature

118800°°CC

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.

TTRRAADDIITTIIOONNAALL

(recommended temperature

220000°°CC

min 35°C max 275°C)

•

Cooking heat is provided by the upper and lower heating elements with no use of the

fan.

•

Recommended for slow, gentle cooking :

tteennddeerr ggaammee mmeeaatt

, etc. To seal

rreedd mmeeaatt

jjooiinnttss

. To simmer in a covered stew pan dishes that were begun on the hob (

ccooqq aauu vviinn,,

sstteeww

, etc...)

GGRRIILLLL ++ RROOTTIISSSSEERRIIEE (recommended temperature

119900°°CC

min 100°C max 250°C)

•

Cooking controlled, alternately, by the upper element and by

the fan.

•

Preheating is unnecessary. 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 thoroughly co-

oking a leg of lamb or rib of beef. To retain the moist texture of fish steaks.

VVAARRIIAABBLLEE MMEEDDIIUUMM aanndd HHIIGGHH GGRRIILLLL ++ RROOTTIISSSSEERRIIEE (recommended settings

22 oorr 44

- min 1 - max 4)

•

Cooking is controlled by the upper element.

•

The double grill covers the entire grid surface. The medium grill it is as effective as

the high grill for smaller quantities.

•

Recommended for grilling cutlets, sausages, slices of bread, prawns placed on the

grill.

Page 30

3 / OVEN COOKING MODES

KKEEEEPP WWAARRMM (recommended temperature

6600°°CC

min 35°C max 100°C)

•

This position allows you to keep your food warm by spurts of heat from the element

at the back of the oven combined with fan.

•

Recommended for letting dough rise for bread, brioche, kugelopf...without excee-

ding 40° C (plate warming, defrosting).

BBRREEAADD (recommended temperature

220055°°CC

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.

•

Don’t forget to place a dish of water on the base to obtain a golden crispy crust.

DDEEFFRROOSSTT

(recommended temperature

3355°°CC

min 35°C max 75°C)

•

Dishes are defrosted using a limited amount of heat and the fan.

•

Perfect for delicate dishes (fruit tart, custard pie, etc.).

•

Meat, buns, etc. are defrosted at 50 °C (meat should be placed under the grill with a

dish underneath to catch drips from the defrosting which are not edible).

Page 31

4 / MAINTAINING AND CLEANING YOUR OVEN

— The programmer displays the home screen.

You can choose between 3 pyrolysis cycle times:

pyrolysis time 1 hour 30 minutes.

pyrolysis time 1 hour 45 minutes.

pyrolysis time of 2 hours.

AUTO

- Select the setting mode.

- Select CLEANING mode.

- Select the duration of the pyrolysis

cycle.

- Example: 1 hr 45 min pyrolysis cycle.

PERFORMING A PYROLYSIS

• Immediate pyrolysis

••

Note

Take the grills and trays out of the oven and clean up any major spills.

When the oven is cool, use a damp cloth to remove the white ashes. The oven is clean again and ready for further cooking operations.

medium

maximum autominimum

edium dirt

Page 32

- Confirm by pressing the

START

but-

ton.

If you want to delay the start of the pyrolysis cycle select the end of cooking tab. Adjust the end of cooking time using the touch keyboard.

- When you have set the time, press OK to confirm.

- The pyrolysis cycle begins and a moving symbol is shown in the display. The cooking time begins to count down immediately it has been set.

During pyrolysis, the symbol displays on the programmer to indicate that the door is locked.

- When pyrolysis has finished, a message tells you your oven is clean

4 / MAINTAINING AND CLEANING YOUR OVENEN

PERFORMING A PYROLYSIS

• Immediate pyrolysis

••

LAST PYRO 21 january 2010 15:30

PYRO CONTROL

FINISHING TIME

OVEN CLEAN

Page 33

EN5 / AFTER-SALES SERVICE

Any repair made to your appliance must be carried out by a qualified professional, authorised to work on the brand. When you call, state your appliance’s complete reference information (model, type, serial number). This information appears on the manufacturer’s nameplate

(Fig.1).

ORIGINAL PARTS

During maintenance work, request the exclusive use

of certified genuine replacement

parts.

• SERVICE CALLS

Fig.1

FFaaggoorrBBrraannddtt SSAASS,,

tenant-manager – SAS with share capital of 20 000 000 euros RCS Nanterre 440 303 196.

CZ5700676-00 -01/12

BRANDT APPLIANCES SAS 7 rue Henri Becquerel

MADE IN FRANCE

92500 RUEIL MALMAISON

230V ~ 50 Hz