Drying - De Dietrich DOR7586A Guía De Utilización

2
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COOKING
Position
Keep
warm
Defrost
Bread

Drying

Shabbat
Advice on how to save energy
Avoid opening the door during cooking to avoid heat escaping from the
oven.
T°C recommended
mini - maxi
60°C
35°C - 100°C
35°C
30°C - 50°C
205°C
35°C - 220°C
80°C
35°C - 80°C
90°C
Use
Recommended for letting dough rise for
bread, brioche, kügelhopf.
Put the mould on the bottom, not excee-
ding 40°C (plate-warming, defrosting).
Ideal for delicate dishes (fruit tarts, cus-
tard pies, etc.). Meat, rolls, etc. are de-
frosted at 50°C (meat should be placed
under the grill with a dish underneath to
catch the drips).
Recommended cooking sequence for
bread making. Pre-heat, then place the
ball of dough on a baking sheet - 2nd
shelf. Do not forget to place a dish of
water in the bottom to obtain a crisp,
golden crust.
Sequence to dehydrate certain food
such as fruits, vegetables, seeds, roots,
seasoning plants and herbs. Refer to
the specific drying table below.
Special sequence: The oven runs for 25
or 75 hours without interruption at 90°C
only.
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