User manual SCHOLTES BC 199DT P XA

[. . . ] Switching the oven on for the first time Setting the clock Setting the minute minder Child lock ExtraLarge Space Small Space Main Space Using the Small Space and Main Space at the same time My recipes Programming cooking Practical cooking advice Cooking advice table for the ExtraLarge Space feature Cooking advice table for the Small Space feature Cooking advice table for the Main Space feature Cooking advice table for using the Small Space and Main Space at the same time Switching the appliance off Cleaning the appliance Cleaning the oven door Replacing the light bulb Assembling the sliding rack kit Automatic cleaning using the PYROLYTIC cycle Please keep this instruction booklet in a safe place for future reference. If the appliance is sold, given away or moved, please sure the booklet is also passed on to the new owners so that they may benefit from the advice contained within it. Please read this manual carefully: it contains important information concerning the safe operation, installation and maintenance of the appliance. Ventilation To ensure adequate ventilation is provided, the back panel of the cabinet must be removed. [. . . ] All cooking modes have a default cooking temperature which may be adjusted manually as desired, between 30 °C and 300 °C (where possible). The oven controls all essential aspects of each of these cooking modes and makes it easier for you to create the perfect dish, from the simplest recipe to the most sophisticated culinary delights: the temperature, heat source, humidity and fan assisted operation are all controlled automatically. This chapter was written with the help of our very own culinary expert. We invite you to follow his advice so you can benefit from his experience and perfect your cooking skills. The recommended cooking modes, temperatures and oven shelf heights reflect our expert's own experience in the kitchen and will help you achieve the very best results. The table below specifies whether it is best to preheatyour oven or not for each UNIVERSAL, cooking mode. If you wish to place food in a preheated oven, wait for the preheating stage to be completed (this will be signalled by a series of beeps). The temperature is set automatically, according to the cooking mode selected; however, you may adjust it to suit your recipe. You can also set a cooking duration with an immediate or delayed start. MULTILEVEL mode Since the heat remains constant throughout the oven, the air cooks and browns food in a uniform manner. rOAST mode The circular heating element , as well as the fan , will come on. This combination of features increases the effectiveness of the unidirectional thermal radiation provided by the heating elements through the forced circulation of the air throughout the oven. This helps prevent food from burning on the surface and allows the heat to penetrate right into the food. PROVING mode The circular heating element will come on and the fan will operate during the preheating stage only. BRIOCHE mode The parameters used make this cooking mode ideal for desserts containing natural yeast. TARTS mode The parameters used make this cooking mode ideal for all tart recipes. DESSERTS mode This cooking mode is suitable for all baked desserts which do not fall into the PASTRIES or TARTS category (for example, small choux pastries, sponge cake, etc. DEFROST mode The fan at the bottom of the oven circulates roomtemperature air around the food. This mode is suitable for defrosting any type of food, especially delicate items that should not be heated, for example: ice-cream cakes or cakes made with custard, cream or fruit. LOW TEMPERATURE mode This type of cooking mode, used for years by industry professionals, enables food (meat, fish, fruit and vegetables) to be cooked at very low temperatures (85, 95 and 120°C), thereby guaranteeing a perfect level of cooking and enhancing the taste as much as possible. The value of these advantages should not be underestimated: · As the cooking temperatures are very low (in general they are lower than the temperature required for evaporation), the dispersion of cooking sauces due to evaporation is substantially reduced and the food becomes softer; · When cooking meat, the muscle fibres contract less than they would during a classic cooking cycle. The result is a more tender meat which does not need to be rested after it is cooked. [. . . ] All accessories - with the exception of the sliding racks - can be washed like everyday crockery, and are even dishwasher safe. Remove the light bulb and replace it with a similar one: halogen lamp voltage 230 V, Clean the glass part of the oven door using a sponge and a non-abrasive cleaning product, then dry thoroughly with a soft cloth. Do not use rough abrasive material or sharp metal scrapers as these could scratch the surface and cause the glass to crack. Use a screwdriver to lift up and turn the small levers F located on the two hinges (see diagram). [. . . ]