De dietrich DOP505XE1, DOC410XE1, DOC410BE1, DOP505WE1, DOP440ZE1 Manual
...
DISHES
CONVENTIONAL OVEN |
MULTIFEATURE OVEN |
SHELF |
SHELF |
SHELF |
|
White meat |
200 |
2 |
|
|
|
|
|
|
180 |
2 |
|
|
|
|
180 |
2 |
|
|
|
|
|
|
Roast pork (2 lb) |
|
|
|
|
|
|
|
|
|
|
|
|
90 |
|
|||||||
|
Pork chops |
200 |
1 |
|
|
|
|
220 |
3 |
|
|
200 |
TB |
|
|
|
|
15-20 |
|
|||
|
Chicken (3 lb) |
|
|
|
|
|
|
|
|
|
|
|
|
50-70 |
|
|||||||
|
Turkey/duck (6lb) |
200 |
1 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
90-120 |
|
|
|
Sausages (1 lb) |
|
|
|
|
|
|
*220 |
3-4 |
|
|
|
|
|
|
|
|
|
|
20-30 |
|
|
|
Red meat |
180 |
1 |
|
|
|
|
|
|
|
|
|
|
|
|
165 |
1 |
|
|
|
|
|
|
Braised beef |
|
|
|
|
220 |
3 |
|
|
|
|
|
|
|
|
90-180 |
|
|||||
|
Lamb chops |
240 |
2 |
|
|
|
|
*240 |
3-4 |
|
|
220 |
|
3 |
|
|
|
|
10-20 |
|
||
|
Roast beef (2 lb) rare |
|
|
|
|
|
|
|
|
|
|
|
|
|
30-40 |
|
||||||
|
Lamb (legs, shoulder)(4 lb) |
|
|
|
|
|
|
|
|
|
|
200 |
1 |
|
|
|
|
50-70 |
|
|||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Fish and various meat |
|
|
|
|
|
|
*240-275 4 |
|
|
|
|
|
|
|
|
|
|
15-20 |
|
||
|
Kebabs |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||||
|
Grilled fish |
|
|
|
|
|
|
*275 |
3-4 |
|
|
|
|
|
|
|
|
|
|
15-20 |
|
|
|
Salmon steak |
|
|
|
|
|
|
*240 |
3-4 |
|
|
|
|
|
|
|
|
|
|
10 |
|
|
|
Baked fish |
180 |
2 |
|
|
|
|
|
|
|
|
|
|
|
|
180 |
2 |
|
|
45 |
|
|
|
Vegetables |
210 |
2 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
60-90 |
|
|
|
Jacket potatoes |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||||
|
Roast vegetables |
|
|
|
|
|
|
240 |
2-3 |
|
|
180 |
2-3 |
|
|
|
|
60-90 |
|
|||
|
Roast potatoes |
200 |
2 |
|
|
|
|
240 |
2-3 |
|
|
180 |
|
2-3 |
180 |
2 |
|
|
45-60 |
|
||
|
Rice |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
45 |
|
|||||
|
Stuffed peppers |
*180 |
2 |
|
|
|
|
|
|
|
|
|
|
|
|
180 |
2 |
|
|
40 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Cakes and pastry |
165 |
2 |
|
180 |
|
1 |
|
|
|
|
|
|
|
|
180 |
2 |
180 |
1 |
|
|
|
|
Sponge cake |
|
|
|
|
|
|
|
|
|
|
25-30 |
|
|||||||||
|
Cake-Madeira cake |
*180 |
1 |
|
*180 |
1 |
|
|
|
|
|
|
|
|
160 |
2 |
180 |
1 |
55-60 |
|
||
|
Scones |
*210 |
3 |
|
|
|
|
|
|
|
|
|
|
|
|
210 |
3 |
|
|
10-12 |
|
|
|
Meringues |
100 |
3 |
|
|
|
|
|
|
|
|
|
|
|
|
100 |
3 |
|
|
90 |
|
|
|
Small cakes |
*180 |
2 |
|
|
|
|
|
|
|
|
|
|
|
|
165 |
2 |
|
|
25 |
|
|
|
Choux pastry |
*180 |
3 |
|
|
|
|
|
|
|
|
|
|
|
|
180 |
3 |
|
|
30-40 |
|
|
|
Angel cakes |
165 |
1-2 |
|
|
|
|
|
|
|
|
|
|
|
160 |
1-2 |
160 |
1 |
40-60 |
|
||
|
Short breads-Rich |
*200 |
3 |
|
|
|
|
|
|
|
|
|
|
|
|
180 |
3 |
|
|
15-18 |
|
|
|
Short crust pastry |
*210 |
2 |
|
|
|
|
|
|
180 |
2 |
|
|
|
|
|
|
|
|
10-20 |
|
|
|
Fruit crumble |
*200 |
2 |
|
|
|
|
|
|
|
|
|
|
180 |
2 |
|
|
60-70 |
|
|||
|
Short or puff pastry |
210 |
2 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
30-40 |
|
|
|
Fruit pie |
*200 |
2 |
|
|
|
|
|
|
180 |
2 |
|
|
|
|
|
|
|
|
40-50 |
|
|
|
Tart base |
*200 |
2 |
|
|
|
|
|
|
180 |
2 |
|
|
|
|
|
|
|
|
15-25 |
|
|
|
Baked custards |
165 |
2 |
|
|
|
|
|
|
150 |
2 |
|
|
|
|
|
|
|
|
20-45 |
|
|
|
Rich fruit cake |
150 |
2 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
150 |
|
|
|
Lemon-meringue piepastry |
*210 |
2 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
20 Pastry |
|
|
|
meringues |
180 |
2 |
|
|
|
|
|
|
200 |
3 |
|
|
|
|
|
|
|
|
20 meringues |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Various |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
90 |
|
|
|
Steak and kidney pie |
*200 |
2 |
|
|
|
|
|
|
200 |
1 |
|
|
|
|
|
|
|
|
|
||
|
Rice pudding |
*150 |
2 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
180 |
2 |
90-120 |
|
|
|
Yorkshire pudding |
*210 |
2 |
|
|
|
|
|
|
*180 |
2 |
|
|
|
|
|
|
|
|
20-30 |
|
|
|
Bread base pizza |
*220 |
3 |
|
|
|
|
|
|
*200 |
3 |
|
|
|
|
|
|
*240 |
2 |
15-18 |
|
|
|
Quiche |
*210 |
2 |
|
|
|
|
|
|
200 |
2 |
|
|
|
|
|
|
180 |
1 |
30-45 |
|
|
|
Soufflés |
|
|
|
180 |
|
1 |
|
|
180 |
1 |
|
|
|
|
|
|
|
|
50 |
|
|
|
Bread |
*220 |
1 |
|
|
|
|
|
|
*200 |
1 |
|
|
|
|
|
|
|
|
30-50 |
|
|
|
Lasagne |
*200 |
2 |
|
|
|
|
|
|
|
|
|
|
|
|
180 |
2 |
|
|
40-50 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
RELATIONSHIP OF SETTINGS TO TEMPERATURE °C |
|
|
|
||||||||||||||||
|
|
|
|
|
|
|||||||||||||||||
|
|
|
F |
|
|
80 |
|
135 |
200 |
300 |
315 |
|
350 |
|
400-425 |
425-475 |
550 |
|
|
|
||
|
|
|
°C |
|
|
40 |
|
65 |
100 |
150 |
165 |
|
180 |
|
200-210 |
220-240 |
275 |
|
|
|
||
|
|
|
Setting |
|
|
1 |
|
2 |
3 |
4 |
5 |
|
6 |
|
|
7 |
|
8 |
9 max |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
*Pre-heat to the temperature shown. SP = Spit.
•When using the Grill function, place the food to be grilled in the grill pan.
•Pour boiling water into a bain-marie before cooking, but do not overfill.
•Cooking in the oven is done with the door closed. However, the door must be ajar when using the 
feature at highest temperature.
•When using the split place the handle on the middle shelf and the drip pan on the base (see instructions).
•Never place trays/shelves on the base when using conventional Eco, combined, keep warm.
If using the spit 
do not exceed 220°C (the temperature suggested throughout this guide) and keep the door closed.
99636881 EN 04/05
Loading...