DeDietrich DOV 1545 DG User manual

EN USER GUIDE
Oven

Dear Customer,
When you discover De Dietrich products you experience the same fee-
lings 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 bet-
ween 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 www.de-dietrich.com 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 www.de-dietrich.com
Visit La Galerie De Dietrich, 6 rue de la Pépinière in Paris
Open Tuesday to Saturday 10 a.m. to 7 p.m.
Customer Service : 0892 02 88 04

3
EN
CONTENTS
1 / 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_______________________________ 10
• At the end of a cooking programme___________________________ 10
•Water management_________________________________________ 10
• Delayed cooking ___________________________________________ 11
•Using the timer function_____________________________________ 12
•Control panel locking (child safety device)______________________ 13
•Adjust the contrast ________________________________________ 14
•Demo Mode ______________________________________________ 14
4 / FUNCTION DESCRIPTION AND COOKING CHART _________________ 15
•Oven cooking modes table __________________________________ 16-17
5 / TROUBLESHOOTING __________________________________________ 18
6 / AFTER-SALES SERVICE
• Service calls ______________________________________________ 19

4
EN 1 / 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 wa-
ter with herbs or spices; however, you can flavour a fish by placing it on a bed of seaweed or ma-
ke 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.
•

5
EN
2 / DESCRIPTION OF YOUR APPLIANCE
INTRODUCTION TO YOUR OVEN
•
A
B
Display
Water intake tube
Steam generator
C
D
E
Control panel
Tank
Gutter
B
AD
C
E
F
OPERATING PRINCIPLE
•
The water contained in the tank arrives in the
cavity via a pipe. This water is transformed in-
to 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.

6
EN 2 / DESCRIPTION OF YOUR APPLIANCE
ACCESSORIES
•
• Removable tank (fig.4)
Tank providing an independent water supply
to the oven.
Its capacity is approximately one litre
(maximum level).
fig.3
fig.4
• Shelf (fig.3)
Stainless steel removable shelf: it must be
placed in the oven.
Tip
The cookware may be cleaned in the
dishwasher.
Tip
Cookware may be cleaned in the
dishwasher.
Warning
Using demineralised water is
prohibited (not food quality).
• Food dish (fig.1)
Perforated stainless steel cooking dish to
prevent contact between food and condensa-
tion water. fig.1
• Condensate dish (fig.2)
Stainless steel dish for the recovery of
condensation water.
fig.2
Tip
When cooking, place the dish in fig.1
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.1 dish on top of
the fig.2 dish the same way round, so that
they nest inside each other.

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

8
EN 3 / USING YOUR APPLIANCE
-
+
•How to set the time
-When you connect to a power source,
the displays flashes 12:00.
- Set the time using the control knob.
Example: 12H30.
- Press the control knob to confirm.
The display stops flashing.
- To alter the time
- 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.
- 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.
•
USING THE PROGRAMMER
-
+
5
4
1
2
3
1
2
3
5
4

9
EN
3 / USING YOUR APPLIANCE
Tip
To avoid spoiling the dish, do not open the
appliance door during cooking.
IMMEDIATE STEAM COOKING AT 100°C
Warning
Never turn on the oven without first putting
water in the tank.
YOUR OVEN HAS 8 STEAM COOKING
FUNCTIONS (see table on page 18).
•
5
4
67
1
2
3
•Immediate cooking
— 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 100? .
Time 25 minutes
- SETTING THE COOKING TIME:
- Press the BUTTON .
- 0:25 flashes
- Adjust, using the knob.
Example: 30 minutes.
- 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.
- Press the control knob to confirm.
Your oven starts and counts down second
by second.
- To stop cooking, press and hold the button
for a few seconds .
4
5
6
7
1
2
3

10
EN 3 / USING YOUR APPLIANCE
Warning
You MUST empty the tank.
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.
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.
CANCELLING COOKING IN PROGRESS
•
WHEN COOKING IS COMPLETE
•
In the event of a water circuit-related
problem during cooking, the symbol
flashes and a beep is emitted (fig.1).
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.
WATER MANAGEMENT
•
1
1
1
1

11
EN
3 / USING YOUR APPLIANCE
Tip:
You can view or change the end of cooking time by pressing the button . To cancel the
programme, if required, press the STOP button.
DELAYED COOKING
•
-
Cooking with delayed start and selec-
ted end of cooking time
Delayed cooking is possible in all cases
except for defrosting functions:
Proceed as for programmed cooking.
- Press the button twice until the
end of cooking time indicator starts to
flash.“
- The end of cooking time indicator
flashes to indicate that it may now be set.
- Turn the selector knob to set the end of
cooking time.
- Example: end of cooking at 1:30 p.m.
- Press the control knob to confirm.
The end of cooking time registers automati-
cally after a few seconds.
The cooking end time display stops flashing.
- The display returns to the time of day.
-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 co-
oking.
1
2
3
4
5
1
34
5
2
6
6

12
EN 3 / USING YOUR APPLIANCE
Note
It is possible to change or cancel the timer programme at any time by turning it to 0:00 and
pressing STOP.
-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.
- The timer symbol and 0m00s flash.
- Set the time using the control knob.
- Press the button again to confirm.
USING THE TIMER FUNCTION
•
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.
1
2
1
2

13
EN
3 / USING YOUR APPLIANCE
LOCKING THE CONTROLS (CHILD SAFETY)
OVEN 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.
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.
•
Note
You cannot lock the oven during cooking or if you have programmed a cooking cycle.
1
2
1
2
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.

14
- Set the time to 00:00 (see setting the time
on p.6)
- Press the
STOP
buttons simul-
taneously and hold down for 10 seconds until
DEMO is displayed.
- To return to normal mode, press
STOP
the buttons again until DEMO
disappears.
DEMO MODE
•
11
EN 3 / USING YOUR APPLIANCE
- Set the time to 00:10 (see setting the time on p.6)
- Press the button until -CO-
is displayed.
- Adjust the contrast, using the knob.
- Press the control knob to confirm.
ADJUSTING THE CONTRAST
•
1
2
3
-
+
1
23

15
EN
4 / DESCRIPTION OF THE FUNCTIONS
Vegetables and meats
Delicate whole fish (trout)
Cooking delicate fish
(sardine fillets, red mullet)
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
Defrosting fish fillets before breading.
Berries that must remain cool
(for pies and sauces)
Defrosting meats before grilling (e.g.: sausages)
Steam cooking mode most
often used
For cooking
delicate foods
The meat remains iridescent,
the collagen is not apparent.
For cooking
delicate foods, fruit, compotes
Low heat
Slow defrosting without
cooking
Temperature
FUNCTIONS
COOKING COOKING EXAMPLES
100
85
75
90
95
80
55
60
°C
Cooking
Temperature °C Programmed time Min. time setting Max. time setting
25 min
15 min
15 min
20 min
30 min
15 min
30 min
30 min
5 min
5 min
5 min
5 min
5 min
5 min
5 min
5 min
1 hour
1 hour
1 hour
1 hour
1 hour
1 hour
1 hour
1 hour
100
85
75
90
95
80
55
60
PROGRAMMED COOKING TIMES FOR THE DIFFERENT
FUNCTIONS
•

16
EN
Potatoes
Fresh
peas
Green
beans
Artichokes
(small)
TIME
Asparagus
Broccoli
Carrots
Celeriac
Pumpkin
Mushrooms
Courgettes
Chinese artichokes
Spinach
Chicory
Fennel
Turnips
40 to 45 min.
35 to 40 min.
18 min.
20 to 22 min.
25 to 30 min.
15 to 20 min.
15 min.
10 to 15 min.
20 min.
20 min.
35 min
30 min.
22 min.
30 to 35 min.
15 to 20 min.
20 to 25 min.
25 min.
40 to 45 min.
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 rounds
Core removed, cut in half
lengthways
cut in half
in cubes
Leeks 25 min.
cut in half
cut into rounds
whole
• These times
depend on the ty-
pe, size and fre-
shness of the ve-
getables. Follow
the indications
that appear in the
“Dish” column.
• The cooking ti-
me remains the
same regardless
of the quantity to
be cooked.
Example:
1 or 4 artichokes
require the same
cooking time.
• To check the
degree of co-
oking, insert the
tip of a knife into
the thickest part
of the vegetable;
if it is cooked
there should be
no resistance.
(fresh) stir while cooking
(frozen)
/
Cabbage
30 to 35 min.
22 min.
30 to 35 min.
Brussels sprouts
Cauliflower florettes
Green, chopped
in thin strips
VEGETABLES
PREPARATIONS NOTES
Scallops
Mussels/
Whelks
Crabs
Lobsters
Langoustines
10 to 12 min.
20 to 25 min.
25 min.
30 to 35 min.
12 to 15 min.
with seasoning
with seasoning
/
depending on weight
/
• Place the scal-
lops on the rack
on the glass dish,
add aromatic
herbs.
• Place the shell
fish on a bed of
seaweed.
SHELLFISH
CRUSTACEANS
Apples/
peaches/pears
Compote
Baked custards
10 to 15 min.
25 min.
10 min.
whole, peeled
fruit in strips
in ramekins
• Times depend
on ripeness.
FRUIT
PUDDINGS
FOOD
Whatever the quantity
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
°C
90
95
95
95
90
90
95
90
4 / OVEN COOKING CHART

EN
17
4 / OVEN COOKING CHART
Pike
Cod/hake
Sea bream
Haddock
Herring
Pollack/coley
Monkfish
Mackerel
Whiting/Cod
Skate
• *Steaks: round
slices of fish of 2
to 3 cm in
thickness
(180/200g) 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.
Red mullet
Red mullet/Sole
Rock salmon
Salmon
Tuna
Trout
Whole (1 kg)
25 to 30 min.
13 to 15 min.
20 to 25 min.
15 min.
20 min.
15 to 20 min.
15 min.
20 min.
15 min.
25 to 30 min.
15 min.
10 min.
20 min.
15 to 20 min.
20 to 25 min.
20 to 25 min.
whole (1 kg)
steaks (180 g)*
whole (1 kg)
fillets
whole (200 g)
steaks (180 g)
whole (250 g)
depending on thickness
fillets
whole (200 g)
fillets
Thick steaks
(6 to 10 cm in length)
steaks (180/200 g)
steaks (180/200 g)
whole (200 g)
13 to 15 mins.
Beef
Pork (tenderloin)
Poultry (breast)
(stuffed)
Sausages
15 to 30 min.
25 min.
20 to 25 min.
25 min.
20 min.
Roast 800 g.:
55 to 60 min.
Chicken thighs: 35 to 40 min.
Roast turkey: 50 -60 min.
Morteau 400 g
• Then brown
under the grill in
another dish.
MEAT
Black/white pudding
10 to 15 min.
• Fluff with a fork
when cooking is
complete.
RICE, PASTA
SEMOLINA
Rice pudding 30 min.
100 g rinsed rice - 20 cl milk
- 2 dessertspoons sugar
Semolina 20 min.
200 gr (1/4 litre water)
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.
7 min.
5 to 6 min.
8 min.
Boiled: placed directly on the rack.
Soft-boiled: placed directly on the rack.
Sunny side up: broken into an individual dish
placed on the rack and covered with cooking film.
Start with very
fresh eggs kept
at room
temperature
10 to 12 min.
Hard-boiled
TIMES PREPARATIONS NOTES
FOOD
Whatever the quantity
°C
FISH
85
75
85
85
80
85
75
80
80
75
85
85
85
85
100
100
100
100
100
95
90
90
EGGS
100
100
100
100
Cocotte: see detailed recipes.
100
90
100

18
EN 5 / TROUBLESHOOTING
Tip
In all circumstances, if you cannot deal with a problem yourself, contact the after-sales
service department without delay.
WHAT SHOULD YOU DO?POSSIBLE
CAUSES
YOU NOTICE THAT…
Water or steam leak
around the door during
cooking.
- The door is not properly
closed.
- The door seal isdefective.
- Call the After Sales Service
Department.
- Oven power supply fault.
- Electronic board not
working.
The display does not
light up
- Checkthe power (use OK).
- Call the After Sales Service
Department.
If you have a doubt about the correct functioning of your oven, this does not
necessarily mean that there is a fault. Always checkthe following:
- The bulb has blown.
- The oven is not connected
or the fuse has blown.
The oven light is not
working.
- Replace the bulb.
- Connect the oven or replace
the fuse.
Warning
- Repairs to your appliance should only be made by a professional. Non-standard re-
pairs may be a source of danger for the user.
EN 4 / FUNCTION SUITABILITY TESTS
Broccoli 100% steam 500g 18 min dish 1 in dish 2
Frozen peas 100% steam 1000g 27 min dish 1 in dish 2
STEAM TESTS: in compliance with IEC 60350-1 Art. 8

19
EN
6 / AFTER-SALES SERVICE
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.1).
ORIGINAL PARTS
During any servicing, ask that only certified
genuine replacement parts are used.
*
Service supplied by Brandt Customer Services, simplified shareholder company with capital of 25,000,000
Euros, 5/7 avenue des Béthunes, 95310 Saint Ouen l’Aumône - RCS Pontoise 440 303 303
BRANDT APPLIANCES SAS
7 rue Henri Becquerel
92500 RUEIL MALMAISON
230V ~ 50 Hz
MADE IN FRANCE
fig.1
SERVICE CALLS
•
FagorBrandt SAS, lessee-manager – a French public limited company with share capital of 20 000 000 euros Nanterre Trade and Enterprise Register 440 303 196.

FagorBrandt SAS, Management company – SAS: social capital of 20,000,000 euros RCS Nanterre 440 303 196.
HOW TO ALIGN THE APPLIANCES
A
B
FR GUIDE D'UTILISATION
DA BRUGERVEJLEDNING
DE BETRIEBSANLEITUNG
EN USER GUIDE
ES MANUAL DE UTILIZACIÓN
IT MANUALE D'USO
NL GEBRUIKSAANWIJZING
PT MANUAL DE UTILIZAÇÃO
Four
Ovn
Backofen
Oven
A
+-
+
-
Horno
Forno
Oven
Forno
EN
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