User manual DE DIETRICH DOP 770 XS ANNEXE
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DE DIETRICH DOP 770 XS (761 ko)
Manual abstract: user guide DE DIETRICH DOP 770 XSANNEXE
Detailed instructions for use are in the User's Guide.
[. . . ] CONVENTIONAL OVEN
MULTIFEATURE OVEN
SHELF
SHELF
SHELF
SHELF
White meat
Roast pork (2 lb) Pork chops Chicken (3 lb) Turkey/duck (6lb) Sausages (1 lb) Red meat Braised beef Lamb chops Roast beef (2 lb) rare Lamb (legs, shoulder)(4 lb)
200 200 200 180 240
2 1 1 1 2 3 *3 2 *3 3 3-4 3 3-4
180
SHELF
2 200 TB
SHELF
180
2
SHELF
180 180 1 1 160 1 180 *240 180 2 2 1
550 275
DISHES
Cooking time
90 15-20 50-70 90-120 20-30 90-180 10-20 30-40 50-70 15-20 15-20 10 45 60-90 60-90 45-60 45 40
165 220 200 3 1
1
Fish and various meat
Kebabs Grilled fish Salmon steak Baked fish
180 210
2 2
*3-4 *4 *3
4 3-4 3-4
180
2
Vegetables
Jacket potatoes Roast vegetables Roast potatoes Rice Stuffed peppers
200 *180
2 2
3 3
2-3 2-3
180 180
2-3 2-3
180 180
2 2
Cakes and pastry
Sponge cake Cake-Madeira cake Scones Meringues Small cakes Choux pastry Angel cakes Short breads-Rich Short crust pastry Fruit crumble Short or puff pastry Fruit pie Tart base Baked custards Rich fruit cake Lemon-meringue pie- pastry meringues
165 *180 *210 100 *180 *180 165 *200 *210 *200 210 *200 *200 165 150 *210 180 *200 *150 *210 *220 *210 *220 *200
2 1 3 3 2 3 1-2 3 2 2 2 2 2 2 2 2 2 2 2 2 3 2 1 2
180 *180
1 1
180 160 210 100 165 180 160 180 180 180 180 150 2 2 2 2 180
2 2 3 3 2 3 1-2 3 2
200
3
25-30 55-60 10-12 90 25 30-40 40-60 15-18 10-20 60-70 30-40 40-50 15-25 20-45 150 20 Pastry 20 meringues 90 90-120 20-30 15-18 30-45 50 30-50 40-50
Various
Steak and kidney pie Rice pudding Yorkshire pudding Bread base pizza Quiche Soufflés Bread Lasagne 200 *180 *200 200 180 *200 1 2 3 2 1 1
180
1
180
2
RELATIONSHIP OF SETTINGS TO TEMPERATURE °C
F °C Setting
80 40
135 65
200 100
300 150
315 165
350 180
400-425 200-210
425-475 220-240
1
2
3
4
5
6
7
8
9 max
*Pre-heat to the temperature shown. [. . . ] · Add a few tbsp of warm water to the roasting dish to prevent the juices burning. Pork roast from 35 to 40 minutes for 500g Veal roast from 30 to 40 minutes for 500g. · After removing from the oven, wrap the joint in kitchen foil and leave to recover for 10 to 15 mins. The meat will be more succulent and tender and the meat a uniform colour. · Prick poultry skin under the wings so the juices can run out without spitting.
Baking cakes
· Choosing your cake tin: Avoid bright shiny tins: ·They require longer cooking times. · Tip: Even if your tins are non-stick, use baking parchment to protect them. [. . . ] The cooking times shown in the table for each dish should be extended by 10 to 20 minutes.
Dessert puffs
2 flans
1 fish +1 flan
5 3 1
1 enamel dish + 3 shelves
5 3 1
1 enamel dish + 1 shelf
"Grilled meat" shelf
Cambered shelf
1
2 shelves
1
2 shelves
1
3 shelves
99628525 GB 01/05
All reproduction prohibited
3
3
3
Flat shelf [. . . ]
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