User manual DE DIETRICH DOP 1190 B

[. . . ] EN USER GUIDE Oven Dear Customer, When you discover De Dietrich products you experience the same feelings that only objects of value can arouse. The quality of the design is illustrated by its timelessness, degree of refinement and elegance, and high standard of finish, resulting in perfect harmony between different appliances. 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. [. . . ] 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 . • 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. • 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. • use a tall mould with straight edges and a diameter of 21cm 20 Pizza Tarts (s avo u r y ) Beef (rare , me di um, we l l do ne ) Roast Pork Chicken Lamb (pi nk, wel l done) Fish V e ge tabl e s stuffed Tarts (sweet) Cakes Small Biscuits Soufflé GUIDE TO THE “I. C. S. ” FUNCTIONS EN • Place it on the grid for a crispy crust (you can place a sheet of parchment paper between the grid and the pizza to protect the oven from cheese drippings) • place the pizza on the baking tray for a soft crust. • use a nonstick aluminium mould: the pastry will be crispier on the bottom • remove the tray from frozen quiches before placing them on the grid. • take the roast out of the refrigerator at least one hour before starting the cooking programme: • your meat will be rare; if you prefer it well done, opt for a traditional cooking function. • at the end of cooking, allow the meat to sit for 7 to 10 minutes wrapped in a sheet of aluminium foil before carving. • take the meat out of the refrigerator at least one hour before starting the cooking programme: the colder the meat is going into the oven, the colder it will be at the end of cooking. • at the end of cooking, allow the meat to sit for 7 to 10 minutes wrapped in a sheet of aluminium foil before carving. • cooking on the spit: do not forget to place the drip tray on the first shelf support to catch drippings. • cooking in a dish: opt for earthenware dishes to avoid splattering. • take the roast out of the refrigerator at least one hour before starting the cooking programme: • select a leg of lamb that is round and plump rather than long and lean • wrap the meat in aluminium and let it sit after cooking. • use this function only for whole fish cooked with herbs and white wine. (grilled fish or papillote preparations require that the oven be preheated). • properly adjust the dimensions of the dish to the quantity of food to be cooked to avoid juices spilling over. • Use a non-stick aluminium mould: • the crust will be crispy on the bottom. • cakes made in a cake mould, round, square. . . It is possible to place two cake moulds side by side. • small individual cakes made on a pastry tray and placed on the grid. puff pastry must be cooked on “CAKES” to achieve good results. • butter the mould and do not touch the inside with your fingers or the soufflé will not rise. 21 EN TIPS AND HINTS FOR ICS Pizza To prevent cheese or tomato sauce from dripping in the oven, you can place a piece of parchment paper between the grid and the pizza. Tarts / Quiches: Avoid glass and porcelain dishes: they are too thick and extend the cooking time resulting in the bottom of the crust not being crispy. With fruit, the bottom of the tart risks becoming soggy: just add a few spoonfuls of fine semolina, crushed biscuit crumbs, almond powder or tapioca, which will absorb the juice during cooking. With high-water content or frozen vegetables (leeks, spinach, broccoli or tomatoes) you can sprinkle a tablespoon of cornmeal. Fish: When buying, the odour should be pleasant and not too “fishy”. [. . . ] • Rapid temperature increase: Some dishes can be placed in the oven while it is still cold. COMBINED HEAT (recommended temperature 180°C min 35°C max 230°C) • Cooking controlled by the upper and lower heating elements and by the fan. • Three combined sources of heat: a lot of heat from the bottom, a little circulating heat and a touch from the grill for browning. • Recommended for quiches, pies, tarts with juicy fruits, preferably in an earthenware dish. * TRADITIONAL (recommended temperature 200°C min 35°C max 275°C) •Cooking heat is provided by the upper and lower heating elements with no use of the fan. [. . . ]