User manual DE DIETRICH DOP1170GX

[. . . ] 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 contact our customer service department or use our Internet site. [. . . ] The remaining cooking time indicated takes into account the cooking time from the first phase. - The oven beeps and turns off when the cooking time is over and your screen then indicates that the dish is ready. CHICKEN DELAYED START FUNCTION: To program a delayed start, - Select the end of cooking function change the end of cooking time. and Note: If you want to programme a subsequent ICS cooking cycle, wait until the oven has cooled completely. However, you can still use the “Expert” function, even if the oven is hot. 19 EN GUIDE TO THE “I. C. S. ” FUNCTIONS • fresh store-bought pizza • ready-to-use pizza dough • home-made pizza dough • frozen pizza • fresh quiches • frozen quiches • frozen mini-pastry • roast beef (prepared rare) • place the roast on the grid using the grid + drip tray . You can turn it over when the cooking time be comes fixed. • Pork roasts - loin - tenderloin • chickens weighing 1 to 1. 7 kg • duck, guinea fowl, etc. • leg of lamb weighing 1 to 2. 5 kg • place the leg on the grid using the grid + drip tray assembly. You can turn it over when the cooking time becomes fixed. • whole fish (sea bream, pollock, trout, mackerel, etc. ) • roast fish • tomatoes, stuffed peppers & vegetables • lasagne (fresh or frozen) • shepherd’s pie, brandade, etc. • Fresh tarts • Frozen tarts • Family cakes: cake (sweet or savoury), pound cake • Ready-to-mix batters in packets. • Small individual cakes: cookies, wafers, croissants, buns, fruit bread in a mould, croque-monsieur. Avoid piercing the leg of lamb with cloves of garlic as the lamb will lose its juices; instead, slide the garlic in underneath the skin, or bake the unpeeled garlic beside the leg and crush it when it has finished cooking to flavour the gravy; sieve it and serve very hot in a gravy boat. 22 SOME ICS RECIPES EN Pizza Base: 1 pizza crust *with vegetables : 6 tablespoons tomato sauce + 100 g diced courgettes + 50 g diced bell peppers + 50 g sliced aubergines + 2 small sliced tomatoes + 50 g shredded gruyere + oregano + salt + pepper. *with roquefort and smoked bacon : 6 tablespoons tomato sauce + 100 g smoked bacon + 100 g roquefort in small chunks + 50 g walnuts + 60 g grated gruyere. *with sausage and cottage cheese : 200 g drained cottage cheese spread on the crust + 4 sausages, sliced + 150 g ham slivers + 5 olives + 50 g grated gruyere + oregano + salt + pepper. Quiches: Base: 1 aluminium mould, diameter 27 to 30 cm 1 ready-to-use short crust pastry 3 beaten eggs + 50 cl heavy cream salt, pepper, nutmeg. Various garnishes : 200 g precooked larding bacon or - 1 kg cooked endives + 200 g grated gouda or - 200 g broccoli + 100 g larding bacon + 50 g blue cheese or - 200 g salmon + 100 g spinach, cooked and drained Roast beef PARSLEY SAUTERNES SAUCE WITH ROQUEFORT: Cook two tablespoons of snipped shallots in butter until translucent. Add 100 g Roquefort, let it melt slowly. Bring to a boil. Pork roast Pork with prunes Ask the butcher to carve a hole through the length of the roast. Serve sliced with its juices or cold with an endive salad. Chicken Stuff it with a good bouquet of fresh tarragon or rub it with a mixture of 6 crushed cloves of garlic with a pinch of coarse salt, and some peppercorns. Lamb Anchovy Sauce: Puree 100 g black olives with 50 g capers and 3 anchovies, 1/2 garlic clove and 10 cl olive oil. Serve with sliced leg of lamb. 23 EN SOME ICS RECIPES Fish Black sea bream with dry cider: 1 bream weighing 1. 5 kg. Place it in a buttered dish on the finely minced shallots and sliced mushrooms. Add the cider, salt and pepper and a few dollops of butter. Cut the unpeeled apples into quarters and simmer them in the butter. [. . . ] • The rotisserie continues to run until the door is opened. • Slide the drip tray on to the bottom shelf support. • Recommended for all spit-roasted poultry or meat, for sealing and thoroughly cooking a leg of lamb or rib of beef. To retain the moist texture of fish steaks. [. . . ]