User manual SCHOLTES EENDEURS RS 2332 L

[. . . ] Children less than 8 2 et condition qu?ils se rendent compte des dangers encourus. Assistance Warning: The appliance is fitted with an automatic diagnostic system which detects any malfunctions. Malfunctions are signalled through messages of the following type: ?F??Before calling for Assistance: ? Check whether you can fix the problem yourself. [. . . ] All cooking modes have a default cooking temperature which may be adjusted manually as desired, between 30 C and 300 C (where possible). Since the heat remains constant throughout the oven, the air cooks and browns food in a uniform manner. The high and direct temperature of the grill is recommended for food which requires a high surface temperature. rOTISSERIE mode The top heating element and the rotisserie spit will be activated. The first time you use your appliance, heat the empty oven with its door closed at its maximum temperature for at least half an hour. Make sure that the room is well ventilated before switching the oven off and opening the oven door. The appliance may emit a slightly unpleasant odour caused by protective substances used during the manufacturing process burning away. Never put objects directly on the bottom of the oven; this will prevent the enamel coating from being damaged. We recommend that you do not open the door when cooking foodstuffs which require proving, so as to not compromise cooking results. The oven begins its preheating stage and the preheating indicator lights up. When the preheating indicator switches off and a buzzer sounds the preheating process is complete: you may now place the food in the oven. The top heating element is regulated by a thermostat and may not always operate constantly. ROAST mode Use this function to cook beef, veal, pork, chicken and lamb. Press the button several times until the icon and the three numerical digits on the DISPLAY begin to flash. When the set time has elapsed, the text END appears on the DISPLAY, the oven will stop cooking and a buzzer sounds. A cooking duration must be set before the cooking end time can be scheduled. Next, press the button until the icon and the three numerical digits on the DISPLAY begin to flash. Press the button again so that the other two numerical digits on the DISPLAY begin to flash. 22 Oven cooking advice table DISHES CANAPES AND STARTERS Savoury sponge cake made with yoghurt Country-style pie Terrines ?En cocotte?dishes Souffl Stuffed vegetables Braised vegetables en cocotte I LEGUMI Flan Terrines Souffl Dishes with a crust Baking in foil (?en papillote?) Rice EXAMPLES savoury sponge cake with olives, tuna, etc. Pilaff FUNCTION Baked cakes or Multilevel Baked cakes or Multilevel Traditional oven Traditional oven Multilevel Multilevel Traditional oven Traditional oven Traditional oven Multilevel Multilevel Multilevel Traditional oven TEMPERATURE 160 C 200 C 160 C 160 C 200 C 200 C 200 C 160 C 160 C 200 C 200 C 200 C 180 C SUPPORT cake tin on dripping pan on dripping pan terrine mould on dripping pan (bainmarie filled with hot water) baking dish on dripping pan (bainmarie filled with hot water) cake tin on dripping pan on dripping pan or cake tin on dripping pan baking dish on dripping pan baking dish or cake tin on dripping pan (bain-marie filled with hot water) cake tin on dripping pan (bain-marie filled with hot water) cake tin on dripping pan on dripping pan foil pouch on dripping pan tray on plate GB DISHES Spit-roast poultry Large braised cuts Sauted meat en cocotte, traditional dishes Grilled meat Meat with a crust Salt-crusted dishes Grilled fish and kebabs Whole (stuffed) fish Fish fillet (with wine or other liquid) Baking in foil (?en papillote?) Fish with a crust (puff pastry or shortcrust pastry) Souffl Salt-crusted fish EXAMPLES chicken, young cockerel whole braised leg, large capon or turkey, etc. FUNCTION Rotisserie Multilevel Conventional oven Grill Multilevel Multilevel Grill Multilevel Conventional oven Multilevel Multilevel Multilevel Multilevel TEMPERATURE SUPPORT 270 C rotisserie spit support 180C (a third of the meat on dripping pan (baste way through cooking, with cooking juices at lower to 160C) regular intervals) 190 C 200 C 200 C 240 180 200 C 200 C 200 C 200 C 200 C 240 C casserole dish on dripping pan on grill (shelf level depends on thickness of fish) on dripping pan (for large cuts, lower to 160 C after the pastry has cooked) meat on dripping pan or tray on dripping pan on grill (shelf level depends on thickness of fish) on dripping pan on dripping pan on dripping pan on dripping pan cake tin on dripping pan fish on dripping pan or tray on dripping pan FISH MEAT 23 GB Oven cooking advice table DISHES Biscuit cakes (without yeast) White cheese tart Tarts made using leavened dough Tart cases (crumbly sweet pastry) Pies (shortcrust or puff pastry) Cream puffs Mini sweet pastries (natural yeast) Large sweet pastries (natural yeast) Biscuit dough Crumbly sweet pastry Puff pastry Amaretti, coconut balls Leavened dough White meringues Golden meringues Pudding EXAMPLES sponge cake, sponge fingers, swirled biscuits, brownies, etc. [. . . ] Old appliances must be collected separately in order to optimise the recovery and recycling of the materials they contain and reduce the impact on human health and the environment. symbol on the product reminds you of your obligation, that when you dispose of the appliance it must be separately collected. Consumers should contact their local authority or retailer for information concerning the correct disposal of their old appliance. Respecting and conserving the environment ? You can help to reduce the peak load of the electricity supply network companies by using the oven in the hours between late afternoon and the early hours of the morning. [. . . ]