De Dietrich 7654 Guide D'utilisation page 205

2
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COOKING
Position
Keep
warm
Defrosting
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
exceeding 40°C (plate-warming,
defrosting).
Ideal for delicate dishes (fruit tarts,
custard pies, etc.). Meat, rolls, etc. are
defrosted at 50°C (meat should be placed
under the grill with a dish underneath to
catch the drips).
Recommended cooking sequence for
bread making. 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 operates
uninterrupted for 25 or 75 hours at 90°C
only.
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