De dietrich DOP798X, DOP499XD1 User Manual

Meats

Roast pork (1 kg) 180/200 1 180 1 90 add a little water Roast veal (1 kg) 180/200 1 180 1 60-70 Roast beef *240 1 220 2 30-40

indications

on reverse

Poultry (1 kg) 180/200 1 2 195 R 180 1 50-70 Chicken legs 2 2 210 2 15-25 placed on grid Pork/veal chops 3 2 15-20 Rib roast (1 kg) 3 1-2 25-30 Mutton chops *3 2 10-20

Fish

Grilled fish *4 2-3 15-20 Cooked fish (e.g., snapper) 180/200 2 180 2 180 2 35-45 ceramic dish Fish en papillotte *210 2 *200 2-3 10-15 baking paper

Vegetables

Cooked vegetables au gratin 4 2 220 2-3 30 Potatoes au gratin *180 2 180 2 55-60 Lasagne *180 2 180 2 40-45 Stuffed tomatoes *180 2 180 2 40-45

Baking

Sponge cake-Genoise 180 1 180 1 35-45 Rolled biscuit *220 2 5-10 Buns *180 1 165 25-30 Brownies *180 2 25-30

glass baking dish

Cakes *180 1 1 60 55-65 Clafoutis 210 2 180 2 35-45 Cremes 150 2 150 2 20-45 in a bain marie Cookies-biscuits *180 2 180 2 15-18 baking tray Meringues 100 2 100 2 90 baking tray Madeleines *210 2 200 1 5-10 madeleine

moulds on grid

Choux pastry *180 2 180 2 30-40 depending

on thickness

Petit fours *210 2 *200 2 5-10 baking tray Rum cake *180 2 30-40 Shortcrust pie *210 2 205 1

30-40, 30

aluminium pan

Thin puffed pastry *210 2 *220 2 15-25 baking tray Yeast crust pie *210 2 *205 2 35-45 baking tray

Other

Brochettes 3-4 2-3 15-30 Pâté *210 1 200 2

80-100 in a double boiler

Shortcrust pizza *210 1 200 1 30-40, 30 cm

aluminium pan

Breadcrust pizza *240 1 *220 1 15-18 baking tray Quiches *210 2 205 1 30-45, 30 cm

aluminium pan

Soufflés 180 1 18 0 1 50, 21 cm glass mould Savoury tarts *200 2 180 1 40-45 deep pan Bread *220 1 *200 1 30-50 Toast *4 2 1-2 on grill

DISHES

TRADITIONAL COOKING

MULTIFUNCTION COOKING

shelf

*Preheat to the indicated temperature.

R = Rotisserie (depending on model)

Variable wattage grill: wattage varies from -1- to -4- (depending on model).

•

With the Grill setting, place food to be grilled on the grid or rotisserie, with the drip-tray under the grid or on the bottom of the oven to collect juices.

•

Do not cook meat on the drip-tray, this will cause splattering.

•

For cooking in a bain marie, the water must have reached the boiling point before adding the food to be cooked; do not overfill the dish.

• Cooking should be done with the oven door closed; however, in mode at maximum temperature, you schould leave the door ajar.

When using the grill with the rotisserie do not exceed 220° C or -3- and cook with the oven door closed.

°C 40/55 65 100 125 150 180 210 240 250 275 or grill

Figures 1 2 345678 9 Max.

COOKING CHART (UPPER OVEN according to model)

CONVERSIONS: FIGURES-TEMPERATURE

Cooking time

Indications

De Dietrich 9963-4412 - 10/05

shelf

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

 



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9963-4412 EN 10/05

ADVICE FOR OVEN USE

Simultaneous cooking (circular heating setting)

Examples of cooking two similar dishes.

On two levels: 2 pies, 2 trays of biscuits, 2 pizzas,

4 cakes, etc.

- You should pre-heat the empty oven to the advised cooking temperature before placing dishes in the oven.

Additional information

You may cook several dishes simultaneously (in the same way or in different ways) without one taking on the flavour or odour of the other, if you cook them at the same temperature. (They may be placed in and taken out of the oven at different times.)

Note: The table gives times for cooking one dish at a time. When cooking several dishes at a time, increase cooking time by 10-20 minutes. Depending on the cooking you wish to do, it may be necessary to buy additional oven accessories.

Cooking meat

All meat must be left at room temperature for at least one hour before cooking in the oven. Roast is often cooked with a piece of bard tied around it; cut it as closely as possible to avoid smoke and unpleasant odours.

1 - If meat is well cooked but not seared:

• Use the or setting

• Place meat closer to the grill

• Do not pre-heat using the setting

• Pre-heat to 275° for 15-20 minutes using the setting and

return to the advised setting before putting meat into the oven.

• Increase thermostat setting

2 - If your meat is too well-seared, but not cooked in the centre:

• Use the or setting

• Place the meat farther from the grill using the or setting

• Do not pre-heat as long

• Reduce thermostat setting

3 - If your oven is very dirty and you have cooked at too high a

temperature

• Reduce thermostat setting

• See A on the next page

• Do not cook in the drip pan using the setting

4 - Cooking time

• Roast beef: 25-35 minutes per 1 kg

• Roast pork: 60-70 minutes per 1 kg

• Roast veal: 60-70 minutes per 1 kg

Baking

1 - If the top is dark but the bottom is very light,

there should be more heat coming from the bottom of the oven:

• Use the

or setting

• Place the cake on a lower shelf

• Use a darker pan

• Reduce thermostat setting

2 - If the bottom is dark but the top is very light,

there is too much heat coming from the bottom of the oven:

• Place the cake on a top shelf

• Use a lighter-coloured pan

• Reduce thermostat setting

3 - If it is too well cooked outside,

but not enough inside, or if browning is not even,

the cooking temperature is too high:

• Reduce thermostat setting

• Increase cooking time

4 - If the outside is too dry but has a good colour,

cooking time was too long and at too low a temperature:

• Reduce cooking time

• Increase thermostat setting

CHOICE OF BAKING MOULDS AND PANS:

Avoid using light-coloured, shiny moulds, in which cakes will not cook as well or as quickly. It is essential to pre-heat the oven. Otherwise, some thick cakes (e.g., fruit cake) may not be well-cooked inside. Use metal pans and moulds which absorb heat well and evenly distribute it throughout cake dough, assuring a perfectly cooked cake. Non-stick moulds and pans allow for easy demoulding and cleaning as well as even colour and cooking. Feel free to use baking paper,

which efficiently protects the sides of moulds and pans and tops of baking trays from acid stains (coming from, for example, tomato spattering when cooking pizza.)

Instead of using temperatures given in recipe books for traditional cooking, when using the fan, temperatures must be reduced by 20-25° C for baking, and by 30-60° C for cooking meats. Cooking time should increase by 5-15 minutes.

Toute reproduction, même partielle de ce document est interdite.

SHEET

SHEETGRID

GRID

SHELF

oven

bottom

oven

bottom

With two grids (e.g. Madeleine moulds)

PLAT

GRILLE

PLAT

Avec 2 grilles (ex. plaques à madeleines)