DE DIETRICH DOS1160 - Manual (Page 11)

11
2/ USING YOUR APPLIANCE EN
FAN COOKING
(recommended temperature 190°C, min 35°C, max 250°C)
•Cooking controlled by the heating element in the floor of the oven and by the fan.
•Quick temperature increase: Some dishes can be placed in the oven while it is still cold.
•Recommended for keeping white meat, fish and vegetables moist.
For cooking multiple items on up to three levels.
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 ECO
(recommended temperature 200°C, min 35°C, max 275°C)
•Cooking controlled by the upper and lower heating elements.
•This position allows for energy savings while maintaining the quality of the cooking.
•This position allows for energy savings while maintaining the quality of the cooking.
•All types of cooking are done without preheating.
TURBO GRILL
(recommended temperature 190°C, min 100°C, max 250°C)
•Cooking is done by the upper element and the fan.
•Preheating is unnecessary. Roasts and poultry are juicy and crisp all over.
•Slide the drip tray on to the bottom shelf support.
•Recommended for all roasted poultry or meat, for sealing and thoroughly cooking a leg
or a rib of beef. To retain the moist texture of fish steaks.
HIGH-POWER GRILL
(recommended setting 4 - min 1 - max 4)
•Cooking heat is provided by the upper element but without assistance from the fan.
•Preheat the oven for five minutes.
•Recommended for browning vegetable dishes, pasta, fruit, etc., placed under the grill.
MEDIUM GRILL
(recommended setting 2 - min 1 - max 4)
•Cooking controlled by the upper element.
•Preheating is unnecessary. Roasts and poultry are juicy and crisp all over.
•Slide the drip tray on to the bottom shelf support.
•Recommended for all roasts, for sealing and thoroughly cooking a leg or a rib of beef.
To retain the moist texture of fish steaks.
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“EXPERT” COOKING GUIDE
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Sequence(s) used to obtain the results indicated on the energy label in compliance with European standard EN 50304 and in