Meats
Roast pork (1 kg) 180/200 1 180 1 90 add a little water
Roast veal (1 kg) 180/200 1 180 1 60-70
Roast beef *240 1 220 2 30-40 indications
on reverse
Poultry (1 kg) 180/200 1 2 195 R 180 1 50-70
Chicken legs 2 2 210 2 15-25 placed on grid
Pork/veal chops 3 2 15-20
Rib roast (1 kg) 3 1-2 25-30
Mutton chops *3 2 10-20
Fish
Grilled fish *4 2-3 15-20
Cooked fish (e.g., snapper) 180/200 2 180 2 180 2 35-45
ceramic dish
Fish en papillotte *210 2 *200 2-3 10-15 baking paper
Vegetables
Cooked vegetables au gratin 4 2 220 2-3 30
Potatoes au gratin *180 2 180 2 55-60
Lasagne *180 2 180 2 40-45
Stuffed tomatoes *180 2 180 2 40-45
Baking
Sponge cake-Genoise 180 1 180 1 35-45
Rolled biscuit *220 2 5-10
Buns *180 1 165 25-30
Brownies *180 2 25-30
glass baking dish
Cakes *180 1 160 55-65
Clafoutis 210 2 180 2 35-45
Cremes 150 2 150 2 20-45
in a bain marie
Cookies-biscuits *180 2 180 2 15-18
baking tray
Meringues 100 2 100 2 90
baking tray
Madeleines *210 2 200 1 5-10
madeleine
moulds on grid
Choux pastry *180 2 180 2 30-40 depending
on thickness
Petit fours *210 2 *200 2 5-10 baking tray
Rum cake *180 2 30-40
Shortcrust pie *210 2 205 1
30-40, 30
cm
aluminium pan
Thin puffed pastry *210 2 *220 2 15-25 baking tray
Yeast crust pie *210 2 *205 2 35-45 baking tray
Other
Brochettes 3-4 2-3 15-30
Pâté *210 1 200 2
80-100 in a double boiler
Shortcrust pizza *210 1 200 1 30-40, 30 cm
aluminium pan
Breadcrust pizza *240 1 *220 1 15-18 baking tray
Quiches *210 2 205 1 30-45, 30
cm
aluminium pan
Soufflés 180 1 180 1 50, 21
cm glass mould
Savoury tarts *200 2 180 1 40-45 deep pan
Bread *220 1 *200 1 30-50
Toast *4 2 1-2 on grill
DISHES
TRADITIONAL COOKING
MULTIFUNCTION COOKING
shelf
shelf
shelf
*Preheat to the indicated temperature. R = Rotisserie (depending on model)
Variable wattage grill: wattage varies from minimum to maximum .
•
With the Grill setting, place food to be grilled on the grid or rotisserie, with the drip-tray under the grid or on the bottom of the oven to collect juices.
•
Do not cook meat on the drip-tray, this will cause splattering.
•
For cooking in a bain marie, the water must have reached the boiling point before adding the food to be cooked; do not overfill the dish.
• Cooking should be done with the oven door closed; however, in mode at maximum temperature, you may leave the door ajar.
When using the grill with the rotisserie do not exceed 220° C and cook with the oven door closed.
C° 40/55 65 100 125 150 180 210 240 250 275 or grill
Figures 1 2 345678 9 Max.
COOKING CHART (UPPER OVEN according to model)
CONVERSIONS: FIGURES-TEMPERATURE
Cooking
time
Indications
De Dietrich 9963-4411 - 07/04
shelf
shelf
■■
■■
■■
■■
■■
■■
GB
9963-4411 GB 09/04
ADVICE FOR OVEN USE
Simultaneous cooking (circular heating setting)
Examples of cooking two similar
dishes.
On two levels: 2 pies, 2 trays of biscuits, 2 pizzas,
4 cakes, etc.
- You should pre-heat the empty
oven to the advised cooking
temperature before placing
dishes in the oven.
GRILLE
PLAT
PLAT
GRILLE
Avec 2 grilles
(ex. plaques
à madeleines)
OU
OU
Additional information
You may cook several dishes simultaneously (in the same way or in
different ways) without one taking on the flavour or odour of the other,
if you cook them at the same temperature. (They may be placed in
and taken out of the oven at different times.)
Note: The table gives times for cooking one dish at a time. When cook-
ing several dishes at a time, increase cooking time by 10-20 minutes.
Depending on the cooking you wish to do, it may be necessary to buy
additional oven accessories.
Cooking meat
All meat must be left at room temperature for at least one hour before cooking in
the oven. Roast is often cooked with a piece of bard tied around it; cut it as close-
ly as possible to avoid smoke and unpleasant odours.
1 - If meat is well cooked but not seared:
• Use the or setting
• Place meat closer to the grill
• Do not pre-heat using the setting
• Pre-heat to 275° for 15-20 minutes using the setting and
return to the advised setting before putting meat into the oven.
• Increase thermostat setting
2 - If your meat is too well-seared, but not cooked in the centre:
• Use the or setting
• Place the meat farther from the grill using the or setting
• Do not pre-heat as long
• Reduce thermostat setting
3 - If your oven is very dirty and you have cooked at too high a
temperature
• Reduce thermostat setting
• See A on the next page
• Do not cook in the drip pan using the setting
4 - Cooking time
• Roast beef: 25-35 minutes per 1 kg
• Roast pork: 60-70 minutes per 1 kg
• Roast veal: 60-70 minutes per 1 kg
Baking
1 - If the top is dark but the bottom is very light,
there should be more heat coming from the bottom of the oven:
• Use the
or setting
• Place the cake on a lower shelf
• Use a darker pan
• Reduce thermostat setting
2 - If the bottom is dark but the top is very light,
there is too much heat coming from the bottom of the oven:
• Place the cake on a top shelf
• Use a lighter-coloured pan
• Reduce thermostat setting
3 - If it is too well cooked outside,
but not enough inside, or if browning is not even,
the cooking temperature is too high:
• Reduce thermostat setting
• Increase cooking time
4 - If the outside is too dry but has a good colour,
cooking time was too long and at too low a temperature:
• Reduce cooking time
• Increase thermostat setting
CHOICE OF BAKING MOULDS AND PANS:
Avoid using light-coloured, shiny moulds, in which cakes will not cook
as well or as quickly. It is essential to pre-heat the oven. Otherwise,
some thick cakes (e.g., fruit cake) may not be well-cooked inside.
Use metal pans and moulds which absorb heat well and evenly
distribute it throughout cake dough, assuring a perfectly cooked cake.
Non-stick moulds and pans allow for easy demoulding and cleaning
as well as even colour and cooking. Feel free to use baking paper,
which efficiently protects the sides of moulds and pans and tops of
baking trays from acid stains (coming from, for example, tomato
spattering when cooking pizza.)
Instead of using temperatures given in recipe books for traditional
cooking, when using the fan, temperatures must be reduced by
20-25° C for baking, and by 30-60° C for cooking meats.
Cooking time should increase by 5-15 minutes.
Toute reproduction, même partielle de ce document est interdite.
SHEET
SHEETGRID
GRID
SHELF
3
rd
1
st
SHELF
3
rd
1
st
oven
bottom
oven
bottom
OR
OR
With two grids
(e.g. Madeleine
moulds)
-
1
-
2
Groupe Brandt DOD798B Owner's manual
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- Owner's manual
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