User manual DE DIETRICH DCM1040B

[. . . ] De Dietrich design makes the most of sturdy and noble materials; priority is given to authenticity. By combining the most advanced technologies with the best materials, De Dietrich 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 send them to our customer service department or use our Internet site. [. . . ] Then finish cooking them using the steam method. Cut into pieces, food cooks faster and more evenly than if left whole. 4 2 / DESCRIPTION OF YOUR APPLIANCE EN ?OPERATING PRINCIPLE The water contained in the tank arrives in the cavity via a pipe. This water is transformed into steam when it comes into contact with the hot surface of the floor of the cavity: this is the steam generator. There is no need to add water to the cooking dish. To ensure REAL STEAM COOKING, your oven is supplied with specially designed cookware that will produce perfect cooking. Warning You MUST fill the water tank to the max. Replace the tank in its housing by firmly pushing it ALL THE WAY until you feel it LOCK INTO POSITION. Warning When in use, the appliance becomes hot. Hot steam will escape when you open the door of the appliance. INTRODUCTION TO YOUR OVEN A D B C E A B C Display Water intake tube Steam generator D E F Control panel Tank Gutter 5 EN 2 / DESCRIPTION OF YOUR APPLIANCE ?Food dish (fig. 1) Perforated stainless steel cooking dish to prevent contact between food and condensation water. Condensate dish (fig. 2) Stainless steel dish for the recovery of condensation water. Tip When cooking, place the dish in fig. 1 on top of the dish in fig. 2 in the opposite direction, so that they do not nest inside each other (see diagram opposite). WATER MANAGEMENT 1 In the event of a water circuit-related problem during cooking, the symbol flashes and a beep is emitted (fig. 1). This error is relates specifically to: - an empty tank. After these two items have been checked, cooking automatically restarts as soon as the door is closed. 1 10 3 / USING YOUR APPLIANCE EN ?DELAYED COOKING - Cooking with delayed start and selected end of cooking time Delayed cooking is possible in all cases except for defrosting functions: 1 2 Proceed as for programmed cooking. - Press the button twice until the end of cooking time indicator starts to ?flash. 1 3 - The end of cooking time indicator flashes to indicate that it may now be set. 4 2 5 - Turn the selector knob to set the end of cooking time. 3 4 - Example: end of cooking at 1:30 p. m. 5 6 - Press the control knob to confirm. The end of cooking time registers automatically after a few seconds. The cooking end time display stops flashing. - The display returns to the time of day. the oven is in delayed cooking mode. The oven cavity lights up when cooking starts and the light switches off at the end of cooking. 6 -An animation in the display indicates that Tip: You can view or change the end of cooking time by pressing the button programme, if required, press the STOP button. To cancel the 11 EN 3 / USING YOUR APPLIANCE ? USING THE TIMER FUNCTION - Your oven?s programmer can be used as an independent timer that allows you to count down a time without using the oven. In this case, the timer display takes priority over the clock display. [. . . ] Berries that must remain cool (for pies and sauces) Defrosting meats before grilling (e. g. : sausages) 95 80 Low heat 55 Slow defrosting without cooking 60 15 EN 4 / OVEN COOKING CHART Whatever the quantity FOOD TIME 40 to 45 min. 7 min. PREPARATIONS whole (1 kg) steaks (180 g)* whole (1 kg) fillets whole (200 g) steaks (180 g) depending on thickness whole (250 g) fillets whole (200 g) fillets Thick steaks (6 to 10 cm in length) NOTES Pike Cod/hake Sea bream Haddock Herring Pollack/coley Monkfish Mackerel Whiting/Cod Skate Red mullet Red mullet/Sole Rock salmon Salmon Tuna Trout Whole (1 kg) steaks (180/200 g) steaks (180/200 g) whole (200 g) 13 to 15 mins. *Steaks: round slices of fish of 2 to 3 cm in thickness (180/200g) per person. Place whole fish in the dish as they are or on bay leaves, fennel or other aromatic herbs. [. . . ]