De Dietrich DOP7350 Serie Guide D'utilisation page 173

DISHES
Roast pork (1kg)
Roast veal (1kg)
Roast beef
Lamb (leg, shoulder, 2.5kg)
Poultry (1kg)
Chicken thighs
Pork/veal chops
Beef ribs (1kg)
Lamb chops
rilled fish
oo ed fish (bream)
Fish in papillotte
Gratins (cooked foods)
Potato gratin
Lasagne
Stuffed tomatoes
Sponge cake
Swiss roll
Buns
Brownies
Cake - Pound cake
Clafoutis
Cookies - Shortbread
Kugelhopf
Meringues
Madeleines
Choux pastry
Flaky pastry hors d'oeuvres
Savarin cake
Shortcrust tart
Thin fla y crust tart
Terrine pâté
Pizza
Quiches
Soufflé
Pies
Bread
Toast bread
N.B : Allow all joints to sit at room temperature for at least 1 hour before roasting.
All the temperatures and cooking times are given for pre-heated ovens.
R ELATI ONS H I P OF S ETTI NG S R ELATI ONS H I P OF S ETTI NG S
Setting
1
° Celsius 30
° Fah renh eit 8 5
*
200 2
200 2
240 2
220 2 220
200 3 220
220
210
210
210
2 5
200 3
220 3
2 5
200 3
200 3
17 0 3
220 3
180 3
180 2
180 3
200 3
17 5 3
100 4
220 3
200 3
220 3
180 3
200 1
215 1
200 2
190 1
200 2
220 2
2 5
2 3
60 9 0 1 2 0
1 4 0 1 9 5 2 50
* *
2 200
3 210
3 210
3
3 210
3
4
2
200 3
240 1
180 1
4-5
TO TEM TO TEM PER ATUR E PER ATUR E
4 5 6
1 50 1 8 0
300 355
28
* * *
190 2
190 2
200 2
2 210 2
3 185 3
3
3
190 3
200 3
180 3
180 3
17 0 3
180 3 180 4
180 2 190 3
180 3 180 3
180 2
180 3 180 3
190 3
17 0 3
180 2
100 4 100 4
210 3
180 3 200 3
200 3
17 5 3 180 3
200 1
200 1
190 2
190 1
180 2
190 2
220 2
* depending on model
° C / ° F
7 8
2 1 0 2 4 0
4 1 0 4 65
Cooking
time
60
60- 0
30-40
60
60
20-30
20-30
20-30
20-30
15-20
30-35
15-20
30
45
45
30
35
5-10
35-45
20-25
45-50
30-35
15-20
40-45
60- 0
5-10
30-40
5-10
30-35
30-40
20-25
80-100
15-18
35-40
50
40-45
30-40
2-3
9 max .
2 7 5
52 5