Oven Cooking Modes - De Dietrich DOP1597GX Betriebsanleitung

EN

3 / OVEN COOKING MODES

F F A A N N O O V V E E N N
*
(recommended temperature 1 1 9 9 0 0 ° ° C C min 35°C max 250°C)
• Cooking is controlled by the heating element at the bottom of the oven and by the
fan.
• Rapid temperature increase: Some dishes can be placed in the oven while it is still
cold.
•This is recommended to retain moisture in white meat, fish and vegetables.
For cooking multiple items on up to 3 levels.
C C O O M M B B I I N N E E D D H H E E A A T T
(recommended temperature 1 1 8 8 0 0 ° ° C 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.
T T R R A A D D I I T T I I O O N N A A L L
(recommended temperature 200°C, min 35°C max 275°C)
• Cooking controlled by the upper and lower heating elements and by the fan.
• Quick temperature rise. Some dishes can be placed in the oven while it is still cold.
• Recommended for meat, fish and vegetables, preferably placed in an earthenware
dish.
G G R R I I L L L L + + R R O O T T I I S S S S E E R R I I E E
(recommended temperature 1 1 9 9 0 0 ° ° C C min 100°C max 250°C)
•Cooking controlled, alternately, by the upper element and by
the fan.
• Preheating is not necessary. Roasts and poultry are juicy and crisp all over.
• The rotisserie continues to operate 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 cooking a leg or a
rib of beef well done To retain the moist texture of fish steaks.
V V A A R R I I A A B B L L E E M M E E D D I I U U M M a a n n d d H H I I G G H H G G R R I I L L L L + + R R O O T T I I S S S S E E R R I I E E
(recommended settings 2 2 o o r r 4 4 - min 1 - max 4)
•Cooking controlled by the upper element.
•The high grill covers the entire shelf surface. The medium grill is as effective as the
high grill for smaller quantities.
•Recommended for grilling cutlets, sausages, toasting bread, prawns placed on the
grill.
*
Programmes used to obtain the results indicated on the energy label in compliance with European
standard EN 50304 and in accordance with European Directive 2002/40/EC.
14