User manual DE DIETRICH DOC710BH

[. . . ] Other model, select · When using the Grill function, place the food to be grilled in the grill pan. · Pour boiling water into a bain-marie before cooking, but do not overfill. . · Cooking in the oven is done with the door closed. [. . . ] · Pour boiling water into a bain-marie before cooking, but do not overfill. . · Cooking in the oven is done with the door closed. However, the door must be ajar when using the feature at highest temperature. · When using the split place the handle on the middle shelf and the drip pan on the base (see instructions). · Never place trays/shelves on the base when using conventional Eco, combined, keep warm. If using the spit do not exceed 220°C (the temperature suggested throughout this guide) and keep the door closed. 99628525 GB 01/05 USING THE OVEN Roasting joints · Allow all joints to sit at room temperature for at least 1 hour before roasting. · Wherever possible use earthenware rather than glass dishes (less spitting) big enough to contain the joint easily. · To peel peppers, place them under a hot grill turning frequently until the skin bubbles. Pop into a plastic bag for a few minutes and the skin will peel away easily. · When stuffing tomatoes, slice off one end and scoop out the pulp and pips. · Drain cooked leeks and chicory thoroughly before coating with a sauce (ham or béchamel) otherwise the cooking liquid will water down the sauce. · Mix grated cheese with breadcrumbs for a topping that is brown and crispy. When you use the fan feature we recommend that you reduce cooking temperatures by 30-50ºC compared with a conventional oven and extend the cooking time by 5 to 10 minutes. · When cooking times are long, turn the oven off 5 to 10 minutes before the end and use the residual heat to finish the dish. Cooking on several levels : function PRE-HEAT THE OVEN BEFORE COOKING THE DISH · Several dishes (similar or different) can be cooked at the same time without any contamination of smell or taste, provided they require the same temperature. [. . . ] · When stuffing tomatoes, slice off one end and scoop out the pulp and pips. · Drain cooked leeks and chicory thoroughly before coating with a sauce (ham or béchamel) otherwise the cooking liquid will water down the sauce. [. . . ]