User manual DE DIETRICH DOP 770 XS ANNEXE

[. . . ] 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. [. . . ] 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. · Grilling meat : Drizzle with a thin layer of oil. Avoid pricking red meat and use a spatula or tongs to turn over. · 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. Use non-stick tins for flans, pies and quiches. These give crisper golden pastry on the base. [. . . ] 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 [. . . ]