User manual DE DIETRICH DOS1195GX

[. . . ] Useful tips and hints Environmental information 2 Contents Operating Instructions . Inserting the combination shelf, baking tray and general purpose tray . 5 5 6 7 7 8 8 9 10 10 11 12 12 13 14 15 16 21 21 23 27 27 28 29 30 31 32 33 35 3 Cleaning and Care. . 36 36 36 36 37 38 38 39 40 41 42 43 Service . [. . . ] After that the function indicator is then lit. · Press any of the buttons to stop the audible signal. · The desired oven function and temperature can be selected before or after the clock functions Cook time d and End time e are set. · When the cooking process is completed, turn the oven function dial and the temperature selector back to the OFF position. 2 Switching Off the Time Display By switching off the time display you can save energy. Switching off the time display Press and hold down any two buttons until the display becomes dark (approx. Switching on the time display Press and hold down any two buttons until the time reappears in the display (approx. The display can only be switched off if none of the clock functions Cook time d, End time e or Countdown G is in use. 3 16 Countdown G 1. Press the Selection T button repeatedly until the function indicator Countdown G flashes. 2. Using the + or - button set the desired Countdown (max. 5 seconds the display shows the time remaining. The function indicator Countdown G lights up. When the time has elapsed, the function indicator flashes and an audible signal sounds for 2 minutes. · Large roasting joints can be roasted directly in the roasting tray or on the oven shelf with the roasting tray placed below it. · For all lean meats, we recommend roasting these in a roasting tin with a lid. · All types of meat, that can be browned or have crackling, can be roasted in the roasting tin without the lid. 3 Tips on using the roasting chart The information given in the following table is for guidance only. · We recommend cooking meat and fish weighing 1 kg and above in the oven. · To prevent escaping meat juices or fat from burning on to the pan, we recommend placing some liquid in the roasting pan. · If required, turn the roast (after 1/2 - 2/3 of the cooking time). · Baste large roasts and poultry with their juices several times during roasting. · You can switch the oven off about 10 minutes before the end of the roasting time, in order to utilise the residual heat. 28 Roasting table Insert the roasting pan in the first shelf position. Hot air ¥ Food to be roasted Temperature in °C Oven level One level Two levels Roasting time in minutes Pork 1 kg pork joint (shoulder, ham, rolled roast), for each cm of thickness Smoked pork loin, for each cm of thickness Meat loaf Beef Beef joint, per cm of thickness Beef fillet, per cm of thickness Roast beef, per cm of thickness Veal Veal joint, for each cm of thickness Lamb Leg of lamb (1800 g) Sausages "cordon bleu" Small sausages Schnitzel or chops, crumbed Burgers 170-180 220-2301) 220-2301) 220-2301) 210-2201) 2 3 3 3 3 --4/1 4/1 4/1 4/1 90 5-8 12-15 15-20 15-20 170-180 2 --14-17 150-160 190-2001) 190-2001) 2 2 2 ------18-20 6-8 8-10 150-160 2 --14-20 150-160 160-170 2 2 ----- 10-15 60-70 Quick roast items cooked on a baking tray 29 Hot air ¥ Food to be roasted Temperature in °C Oven level One level Two levels Roasting time in minutes Fish Trout of 200-250 g each 4 trout fillets (weight of 200 g each) Perch fillets, crumbed (total weight approx. 1 kg) Poultry Chicken 1 kg rolled chicken roast, for each cm of thickness Duck (2000-2500 g) Goose (4500 g) 1) Preheat oven 190-200 170-180 190-200 3 3 3 ------- 20-25 20-25 25-30 150-160 150-160 150-160 150-160 2 2 2 2 --------- 55-60 11-15 90-120 150-180 Grill Sizes 1 3 Oven function: Infrared grill ¸ or Infrared wide-area grill º with maximum temperature setting Important: Always grill with the oven door closed. The empty oven should always be pre-heated with the grill functions for 5 minutes. [. . . ] Place the door, with the outer surface downwards, on a soft, flat surface, for example a blanket, to avoid scratches. Hanging the oven door 1. With both hands take hold of the sides of the door from the side on which the handle is positioned. Slide the door hinges simultaneously as far as possible into the two slots on the right and left at the bottom of the oven. Lift the door up until resistance is met and then open fully. [. . . ]