User manual DE DIETRICH DOE1008X

[. . . ] Only use the appliance for its intended purpose. The manufacturer cannot be held responsible for damages caused by improper use of this oven. This appliance complies with current safety requirements. Improper use of the appliance can lead to personal injury and material damage. [. . . ] 325 °F (160 °C) This function actively circulates heated air throughout the oven cavity for a consistent baking temperature. Use this function for: ­ cookies, cakes, ­ soufflés, casseroles, ­ pizza, ­ frozen dinners. When using the convection function, several runner levels can be used at the same time. The recommended positions are: 1 tray = 1st runner from the bottom 2 trays = 1st and 3rd runners from the bottom 3 trays = 1st, 2nd and 4th runners from the bottom When baking 3 trays of cookies or small cakes at the same time, remove the respective tray when the desired browning is reached. As a general rule, the temperature of a recipe not designed for baking in a convection oven should be lowered by 25 °F (15 °C. ) 31 BAKE SURROUND BAKE Default temperature . 375 °F (190 °C) The "SURROUND" function is a premium conventional baking mode. The oven heats with both the upper and lower heating elements without the convection fan. Use this function for: ­ cookies, cakes, ­ angel food cake, ­ cream puffs, ­ meringue. The recommended positions are the 1st or 2nd runners from the bottom. BROWNING Default temperature . 375 °F (190 °C) In the "BROWNING" function, food is heated from above. Use this function for: ­ browning meringue, ­ melting a cheese topping, ­ dense quick bread. ­ The larger the cut of meat to be roasted, the lower the temperature that should be used. The roasting process will take a little longer, but the meat will be cooked evenly and the outside will become crisp. ­ Use the roast probe for accurate cooking temperatures and best results. Roasting in a covered pot When roasting in a covered pot, increase the recipe temperature by 70 °F (20 °C). Season the meat and place it in the pot. Add some butter, margarine or a little oil and about ½ cup of water when roasting a large piece of meat or roasting poultry with a high fat content. Roasting on the rack Use the rack with the roasting pan inserted below it. Add a little oil to very lean meat or place a few strips of bacon on top to help retain moisture. Place a little water in the roasting pan below the meat to catch drippings. Roasting poultry For crispy skin, baste the poultry ten minutes before the end of cooking with salt water. 37 ROAST Using the roast probe The roast probe reliably monitors the roasting process. The tip of the probe continuously measures the core temperature of the meat or poultry. [. . . ] The skewers are inserted into the rotisserie motors in the back panel. 65 66 Installation Instructions Caring for the environment Disposal of the packing materials The cardboard box and packing materials protect the appliance during shipping. They have been designed to be biodegradable and recyclable. Ensure that any plastic wrappings, bags, etc. are disposed of safely and kept out of the reach of children. [. . . ]