User manual DE DIETRICH DLZ413JE1

[. . . ] Cleaning and user maintenance shall not be made by children without supervision. Do not use harsh abrasive cleaners or sharp metal scrapers to clean the oven door glass since they can scratch the surface, which may result in shattering of the glass. Never use steam cleaners or pressure cleaners on the appliance. WARNING: Ensure that the appliance is switched off before replacing the lamp to avoid the possibility of electric shock. [. . . ] tURNSPIT mode The function is ideal for turnspit cooking. Always cook in this mode with the oven door closed. FAN GRILLING mode The top heating element and the rotisserie spit (where present) are activated and the fan begins to operate. During part of the cycle the circular heating element is also activated. This combination of features increases the effectiveness of the unidirectional thermal radiation provided by the heating elements through the forced circulation of the air throughout the oven. If no buttons are pressed for 30 minutes and the control panel/door lock has not been activated, the appliance automatically reverts to standby mode. standby mode is indicated by the high luminosity ?Clock button?As soon as interaction with the machine resumes, the system?s operating mode is restored. Place the rotisserie support in position 3 and insert the spit in the hole provided on the back panel of the oven. Start the rotisserie modes; function by selecting the !When mode is on, the rotisserie will stop if the door is opened. Place the food inside the oven while it is still cold; the dish may also be placed in a preheated oven if desired. bREAD mode Use this function to bake bread. To obtain the best results, we recommend that you carefully observe the instructions below: ? follow the recipe; ? do not exceed the maximum weight of the dripping pan; ? remember to pour 50 g (0, 5 dl) of cold water into the baking tray in position 5. ? The dough must be left to rise at room temperature for 1 ?1 hours (depending on the room temperature) or until the dough has doubled in size. Recipe for BREAD: 1 Dripping pan holding 1000 g Max, lower level 2 Dripping pans each holding 1000 g Max, medium and lower levels Recipe for 1000 g of dough: 600 g flour, 360 g water, 11g salt, 25 g fresh yeast (or 2 sachets of powder yeast) Method: ? Mix the flour and salt in a large bowl. ? Dilute the yeast in lukewarm water (approximately 35 degrees). ? Make a small well in the mound of flour. ? Pour in the water and yeast mixture. ? Knead the dough by stretching and folding it over itself with the palm of your hand for 10 minutes until it has a uniform consistency and is not too sticky. ? Form the dough into a ball shape, place it in a large bowl and cover it with transparent plastic wrap to prevent the surface of the dough from drying out. [. . . ] Do not use rough abrasive material or sharp metal scrapers as these could scratch the surface and cause the glass to crack. For more thorough cleaning purposes, the oven door may be removed: 1. Lift up and turn the small levers located on the two hinges (see diagram); Left guide rail Right guide rail B C o Dire f e ct xt ion ra ct io n 2. Choose which shelf to use with the sliding rack. [. . . ]