When you discover De Dietrich products you experience the same feelings that only objects of value can arouse.

Transcription

1 USER GUIDE Oven

2 Dear Customer, When you discover De Dietrich products you experience the same feelings that only objects of value can arouse. You are immediately attracted as soon as you see them. The quality of the design is illustrated by its timelessness, degree of refinement and elegance, and high standard of finish, resulting in perfect harmony between different appliances. Then comes the irresistible urge to touch. De Dietrich design makes the most of sturdy and noble materials; priority is given to authenticity. By combining the most advanced technologies with the best materials, De Dietrich makes products of the highest quality for the benefit of all those who love cooking. We hope you are extremely satisfied with this new appliance and will be happy to receive your suggestions and to answer your questions. Please send them to our customer service department or use our Internet site. We invite you to register your product at to take advantage of all the benefits the brand has to offer. Thanking you for buying De Dietrich Find further details on the brand at Visit La Galerie De Dietrich, 6 rue de la Pépinière in Paris Open Tuesday to Saturday 0 a.m. to 7 p.m. Customer Service :

3 CONTTS / INFORMATION FOR THE USER Steam cooking 04 2 / DESCRIPTION OF YOUR APPLIANCE Operating principle 05 Introduction to your oven 05 Accessories 06 Introduction to the programmer 07 3 / USING YOUR APPLIANCE How to set the time 08 Programmed cooking times for different functions 08 Instant steam cooking 09 Cancelling cooking in progress 0 At the end of a cooking programme 0 Water management 0 Delayed cooking Using the timer function 2 Control panel locking (child safety device) 3 Adjust the contrast 4 Demo Mode 4 4 / FUNCTION DESCRIPTION AND COOKING CHART 5 Oven cooking modes table / TROUBLESHOOTING 8 6 / AFTER-SALES SERVICE Service calls 9 3

4 / INFORMATION FOR THE USER STEAM COOKING General comments Steam cooking presents nothing but advantages if you follow the instructions for use. Healthy and natural, steam cooking preserves the full flavour of foods. A delicate sauce or aromatic herb seasoning adds that something extra that makes the difference. This kind of cooking produces no cooking smells. There is no need to season the cooking water with herbs or spices; however, you can flavour a fish by placing it on a bed of seaweed or make a savoury poultry dish by adding a bunch of rosemary or tarragon. You can cook meat, fish and vegetables simultaneously. Steam cooking gently reheats pasta, rice and mashed potatoes with no risk of food sticking or drying out. It facilitates cooking creams, tarts and rice pudding...covered with aluminium foil, food is not wetted by condensation water. There is no need to add salt before cooking, nor even cooking water. To make meat look more appetising, quickly brown it on all sides in a frying pan using hot butter. Compared to boiling, steaming offers only advantages: It is quick: cooking starts immediately whereas for food in a water-filled dish, the cooking time only really starts once the water returns to a full boil. It is healthy: vitamins (those that are water soluble) and minerals are well preserved because they hardly dissolve in the condensation water that touches the food. Moreover, no fats are used for this type of cooking. Steam maintains the taste of food. It does not add odours, nor the taste of the grill or the pan. Furthermore, it takes nothing away because the food is not diluted in the water. Words of advice: there is no point in using this cooking method to prepare fish that is not fresh or vegetables left in the refrigerator for a week: the results will be catastrophic! Steam does not spread tastes or odours therefore do not hesitate to save both time and money by cooking items side by side, but not touching. For example, you can cook fish next to a dessert. Steam is also suitable for blanching, defrosting and reheating or even keeping warm, especially sauces. First use a very small amount of fat to heat meats like poultry, veal and pork so that they take on an appetising browned appearance. Then finish cooking them using the steam method. Cut into pieces, food cooks faster and more evenly than if left whole. 4

5 2 / DESCRIPTION OF YOUR APPLIANCE OPERATING PRINCIPLE The water contained in the tank arrives in the cavity via a pipe. This water is transformed into steam when it comes into contact with the hot surface of the floor of the cavity: this is the steam generator. There is no need to add water to the cooking dish. To ensure REAL STEAM COOKING, your oven is supplied with specially designed cookware that will produce perfect cooking. Warning You MUST fill the water tank to the max. level before cooking. Replace the tank in its housing by firmly pushing it ALL THE WAY until you feel it LOCK INTO POSITION. Warning When in use, the appliance becomes hot. Hot steam will escape when you open the door of the appliance. Keep children at a distance. INTRODUCTION TO YOUR OV A D B C E A Display D Control panel B Water intake tube E Tank C Steam generator F Gutter 5

6 2 / DESCRIPTION OF YOUR APPLIANCE ACCESSORIES Food dish (fig.) Perforated stainless steel cooking dish to prevent contact between food and condensation water. fig. Condensate dish (fig.2) Stainless steel dish for the recovery of condensation water. Tip When cooking, place the dish in fig. on top of the dish in fig.2 in the opposite direction, so that they do not nest inside each other (see diagram opposite). For storage, place the fig. dish on top of the fig.2 dish the same way round, so that they nest inside each other. fig.2 Shelf (fig.3) Stainless steel removable shelf: it must be placed in the oven. Tip The cookware may be cleaned in the dishwasher. fig.3 Removable tank (fig.4) Tank providing an independent water supply to the oven. Its capacity is approximately one litre (maximum level). Tip Cookware may be cleaned in the dishwasher. fig.4 Warning Using demineralised water is prohibited (not food quality). 6

7 2 / DESCRIPTION OF YOUR APPLIANCE INTRODUCTION TO THE PROGRAMMER A B C D E F G H I J A Cooking modes display F Clock display B Cooking time indicator G Temperature rise indicator C Cooking time/timer display H Oven temperature display. D Timer indicator I Water management indicator E End of cooking time indicator J Keypad locked indicator (child safety device). A B C A Temperature adjustment button B C Time setting button for cooking time, end of cooking time and timer Stop button 7

8 3 / USING YOUR APPLIANCE USING THE PROGRAMMER How to set the time - When you connect to a power source, the displays flashes 2: Set the time using the control knob. Example: 2H Press the control knob to confirm. The display stops flashing. 3 - To alter the time 4 - Hold the button down for a few seconds until the display flashes and then release it. A beep indicates that the time may now be set. 5 - Adjust the time, using the knob. Press the knob to confirm Note If the setting is not confirmed, it will register automatically after a few seconds. 8

9 3 / USING YOUR APPLIANCE IMMEDIATE STEAM COOKING AT C YOUR OV HAS 8 STEAM COOKING FUNCTIONS (see table on page 8). Immediate cooking Warning Never turn on the oven without first putting water in the tank. 2 The programmer should be displaying only the time. It should not be flashing. - Use the control knob to select the type of cooking Example:. Recommended temperature?. Time 25 minutes 3 - SETTING THE COOKING TIME: - Press the BUTTON. - 0:25 flashes 4 - Adjust, using the knob. Example: 30 minutes. 5 - Adjust the cooking temperature - Press the. button. The temperature flashes. Set the temperature, using the knob. Example: 95 C - Make sure that the door is firmly closed. 6 - Press the control knob to confirm. 4 5 Your oven starts and counts down second by second. 7 - To stop cooking, press and hold the button for a few seconds. 6 7 Tip To avoid spoiling the dish, do not open the appliance door during cooking. 9

10 3 / USING YOUR APPLIANCE CANCELLING COOKING IN PROGRESS You can stop cooking at any time by pressing the button (press and hold for approximately one second). If steam generation has not yet begun (approximately one minute), the oven stops immediately and the time display disappears. If steam generation has already begun, the time changes to 3 minutes; a countdown begins and the steam escapes before the door is opened. WH COOKING IS COMPLETE 0m00s is displayed. The display animation ceases. A succession of intermittent beeps sounds for three minutes. To stop the beeps, press the button or open the door. Warning You MUST empty the tank. WATER MANAGEMT In the event of a water circuit-related problem during cooking, the symbol flashes and a beep is emitted (fig.). This error is relates specifically to: - an empty tank. - a poorly seated tank. After these two items have been checked, cooking automatically restarts as soon as the door is closed. 0

11 3 / USING YOUR APPLIANCE DELAYED COOKING - Cooking with delayed start and selected end of cooking time Delayed cooking is possible in all cases except for defrosting functions: 2 Proceed as for programmed cooking. - Press the button twice until the end of cooking time indicator starts to flash. 2 - The end of cooking time indicator flashes to indicate that it may now be set. 3 - Turn the selector knob to set the end of cooking time. 4 - Example: end of cooking at :30 p.m. 5 - Press the control knob to confirm The end of cooking time registers automatically after a few seconds. The cooking end time display stops flashing. - The display returns to the time of day. 6 -An animation in the display indicates that the oven is in delayed cooking mode. The oven cavity lights up when cooking starts and the light switches off at the end of cooking. Tip: You can view or change the end of cooking time by pressing the button programme, if required, press the STOP button.. To cancel the

12 3 / USING YOUR APPLIANCE USING THE TIMER FUNCTION - Your oven s programmer can be used as an independent timer that allows you to count down a time without using the oven. In this case, the timer display takes priority over the clock display. - Press the button. 2 - The timer symbol and 0m00s flash. 2 - Set the time using the control knob. - Press the button again to confirm. The display stops flashing after a few seconds and the timer starts to run, counting down the time in seconds. Once the time has elapsed, the timer emits a series of beeps to let you know. The beeps can be stopped by pressing any button. Note It is possible to change or cancel the timer programme at any time by turning it to 0:00 and pressing STOP. 2

13 3 / USING YOUR APPLIANCE LOCKING THE CONTROLS (CHILD SAFETY) OV OFF You can prevent access to the oven controls by taking the following steps: When the oven is off, press STOP and hold the buttons together for a few seconds. 2 A padlock appears in the display - access to the oven controls is locked. To unlock, press STOP and hold the buttons together for a few seconds. The oven controls are once again accessible. 2 Note You cannot lock the oven during cooking or if you have programmed a cooking cycle. THE STANDBY FUNCTION - You oven is equipped with a standby function - The display shows the time. - After 4 minutes without any action by the user, the oven display switches into standby mode. None of the buttons are active. To reactivate the display, use the function selector. - The oven display is operational and cooking is again possible. 3

14 3 / USING YOUR APPLIANCE ADJUSTING THE CONTRAST - Set the time to 00:0 (see setting the time on p.6) - Press the button until -COis displayed. 2 - Adjust the contrast, using the knob. 3 - Press the control knob to confirm DEMO MODE - Set the time to 00:00 (see setting the time on p.6) - Press the STOP buttons simultaneously and hold down for 0 seconds until DEMO is displayed. - To return to normal mode, press STOP the buttons again until DEMO disappears. 4

15 4 / DESCRIPTION OF THE FUNCTIONS PROGRAMMED COOKING TIMES FOR THE DIFFERT FUNCTIONS Cooking Temperature C Programmed time Min. time setting Max. time setting 25 min 5 min 5 min 20 min 30 min 5 min 30 min 30 min 5 min 5 min 5 min 5 min 5 min 5 min 5 min 5 min hour hour hour hour hour hour hour hour Temperature FUNCTIONS C COOKING COOKING EXAMPLES Steam cooking mode most often used Vegetables and meats 85 For cooking delicate foods Delicate whole fish (trout) 75 The meat remains iridescent, the collagen is not apparent. Cooking delicate fish (sardine fillets, red mullet) For cooking delicate foods, fruit, compotes Low heat Cocotte eggs; stuffed tomatoes that hold their shape. Ramekins, custard creams, etc. Terrines, chicken livers. Reheating cooked dishes Melted chocolate, butter. Slightly warm fruit for immediate serving Slow defrosting without cooking Defrosting fish fillets before breading. Berries that must remain cool (for pies and sauces) Defrosting meats before grilling (e.g.: sausages) 5

16 VEGETABLES SHELLFISH CRUSTACEANS 4 / OV COOKING CHART FOOD Whatever the quantity Artichokes (small) Asparagus Broccoli Carrots Celeriac Pumpkin Mushrooms Cabbage Courgettes Chinese artichokes Spinach Chicory Fennel Green beans Turnips Fresh peas 20 to 25 min. / Leeks 25 min. cut in half Potatoes Scallops Mussels/ Whelks Crabs Lobsters Langoustines TIME 40 to 45 min. 35 to 40 min. 8 min. 20 to 22 min. 25 to 30 min. 5 to 20 min. 5 min. 30 to 35 min. 22 min. 30 to 35 min. 0 to 5 min. 20 min. 20 min. 35 min 30 min. 22 min. 30 to 35 min. 5 to 20 min. 25 min. 40 to 45 min. 0 to 2 min. 20 to 25 min. 25 min. 30 to 35 min. 2 to 5 min. C PREPARATIONS placed upside down in the dish for tips only, decrease cooking time in small bunches in thin, round slices in thin slices in cubes in thin strips Brussels sprouts Cauliflower florettes Green, chopped in rounds (fresh) stir while cooking (frozen) Core removed, cut in half lengthways cut in half in cubes cut into rounds whole with seasoning with seasoning / depending on weight / NOTES These times depend on the type, size and freshness of the vegetables. Follow the indications that appear in the Dish column. The cooking time remains the same regardless of the quantity to be cooked. Example: or 4 artichokes require the same cooking time. To check the degree of cooking, insert the tip of a knife into the thickest part of the vegetable; if it is cooked there should be no resistance. Place the scallops on the rack on the glass dish, add aromatic herbs. Place the shell fish on a bed of seaweed. FRUIT PUDDINGS Apples/ peaches/pears Compote Baked custards 0 to 5 min. 25 min. 0 min whole, peeled fruit in strips in ramekins Times depend on ripeness. 6

17 4 / OV COOKING CHART FOOD Whatever the quantity TIMES C PREPARATIONS NOTES FISH MEAT EGGS Pike Cod/hake Sea bream Haddock Herring Pollack/coley Monkfish Mackerel Whiting/Cod Skate Red mullet Red mullet/sole Rock salmon Salmon Tuna Trout Whole ( kg) Beef Pork (tenderloin) Poultry (breast) (stuffed) Sausages Black/white pudding Start with very fresh eggs kept at room temperature 25 to 30 min. 3 to 5 min. 20 to 25 min. 5 min. 20 min. 5 to 20 min. 5 min. 20 min. 5 min. 25 to 30 min. 5 min. 0 min. 20 min. 5 to 20 min. 20 to 25 min. 20 to 25 min. 5 to 30 min. 25 min. 20 to 25 min. 25 min. 20 min. 0 to 5 min whole ( kg) steaks (80 g)* whole ( kg) fillets whole (200 g) steaks (80 g) depending on thickness whole (250 g) fillets whole (200 g) fillets Thick steaks (6 to 0 cm in length) steaks (80/200 g) steaks (80/200 g) whole (200 g) 3 to 5 mins. Roast 800 g.: 55 to 60 min. Chicken thighs: 35 to 40 min. Roast turkey: min. Morteau 400 g *Steaks: round slices of fish of 2 to 3 cm in thickness (80/200g) per person. Insist on very fresh produce. Place whole fish in the dish as they are or on bay leaves, fennel or other aromatic herbs. As soon as cooking is complete, remove the skin, which will come away easily. Then brown under the grill in another dish. 7 min. 8 min. 0 to 2 min. Boiled: placed directly on the rack. Soft-boiled: placed directly on the rack. Hard-boiled 5 to 6 min. Sunny side up: broken into an individual dish placed on the rack and covered with cooking film. 90 Cocotte: see detailed recipes. RICE, PASTA SEMOLINA Place directly in a dish then cover with water or milk. The steam is not sufficient to saturate these inflating foods. Place a sheet of aluminium foil on the dish to prevent water droplets from falling in. Rice pudding g rinsed rice - 20 cl milk 30 min. - 2 dessertspoons sugar Semolina 20 min. 200 gr (/4 litre water) Fluff with a fork when cooking is complete. 7

18 4 / FUNCTION SUITABILITY TESTS STEAM TESTS: in compliance with IEC Art. 8 Broccoli % steam 500g 8 min dish in dish 2 Frozen peas % steam 0g 27 min dish in dish 2 5 / TROUBLESHOOTING If you have a doubt about the correct functioning of your oven, this does not necessarily mean that there is a fault. Always check the following: YOU NOTICE THAT POSSIBLE CAUSES WHAT SHOULD YOU DO? The display does not light up - Oven power supply fault. - Electronic board not working. - Check the power (use OK). - Call the After Sales Service Department. Water or steam leak around the door during cooking. - The door is not properly closed. - The door seal is defective. - Call the After Sales Service Department. The oven light is not working. - The bulb has blown. - The oven is not connected or the fuse has blown. - Replace the bulb. - Connect the oven or replace the fuse. Warning - Repairs to your appliance should only be made by a professional. Non-standard repairs may be a source of danger for the user. Tip In all circumstances, if you cannot deal with a problem yourself, contact the after-sales service department without delay. 8

19 6 / AFTER-SALES SERVICE SERVICE CALLS Any repair made to your appliance must be carried out by a qualified professional authorised to work on the brand. When you call, state your appliance s complete reference information (model, type, serial number). This information appears on the manufacturer s nameplate (Fig.). BRANDT APPLIANCES SAS 7 rue Henri Becquerel RUEIL MALMAISON MADE IN FRANCE 230V ~ 50 Hz ORIGINAL PARTS During any servicing, ask that only certified genuine replacement parts are used. fig. * Service supplied by Brandt Customer Services, simplified shareholder company with capital of 25,000,000 Euros, 5/7 avenue des Béthunes, 9530 Saint Ouen l Aumône - RCS Pontoise FagorBrandt SAS, lessee-manager a French public limited company with share capital of euros Nanterre Trade and Enterprise Register

20 HOW TO ALIGN THE APPLIANCES B A A FR DA DE ES IT NL PT GUIDE D'UTILISATION BRUGERVEJLEDNING BETRIEBSANLEITUNG USER GUIDE MANUAL DE UTILIZACIÓN MANUALE D'USO GEBRUIKSAANWIJZING MANUAL DE UTILIZAÇÃO Four Ovn Backo fen Oven Horno Forno Oven Forno FagorBrandt SAS, Management company SAS: social capital of 20,000,000 euros RCS Nanterre