User manual SCHOLTES FL 836 XA

[. . . ] it may present a choking or suffocation hazard (see Precautions and tips). The appliance must be installed by a qualified person in compliance with the instructions provided. Incorrect installation may cause harm to people and animals or may damage property. built-in appliance Use the appropriate cabinet to ensure that the appliance functions properly. [. . . ] When using a bain-marie, the water should be poured directly into the dripping pan. rOASTING mode The top and circular heating elements switch on and the fan begins to operate. This combination of features increases the effectiveness of the unidirectional thermal radiation of the heating elements through 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 combined use of the upper and circular heating elements make this cooking mode ideal for desserts containing natural yeast. PIES mode The combined use of the upper and circular heating elements make this cooking mode ideal for puff pastry or flaky pastry desserts. BAKED CAKES mode This cooking mode is suitable for all baked desserts which do not fall into the BRIOCHE or PIES category (for example, small choux pastries, sponge cake, etc. LOW TEMPERATURE modes 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 (between 85 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 evaporation temperature), the dispersion of cooking sauces due to evaporation is substantially reduced and the food becomes softer. When cooking meat, the muscular fibres contract less than they would during a classic cooking programme. MULTILEVEL Use positions 2 and 4, placing the food which requires more heat on 2. Cooking several dishes on 2 or 3 racks simultaneously without the respective flavours or aromas mingling Beef steak, fish, grilled food and gratin dishes, etc. Cooking red or white meat roasts Shelf level 1 1 Rack level 1 3 Rack level 2 5 (if cooking on 3 shelves) Oven at start Pre-heated Pre-heated NotaNote If you use this function for one dish only, place the oven tray on shelf 2. The shelf height depends on the size of the food to be grilled 3 (spit) Cold If you wish to brown the top of a gratin dish which is hot and has already been cooked, select the grill function. When using a bain-marie, you can pour the water directly into the dripping pan. the recommended temperature guarantees perfect cooking and sealing of the roast and avoids the formation of smoke. If you use a single shelf, position the mixture (choux pastry, turnovers, etc. ) Roasts (white or red meat) Baking process for dough made with yeast or baking powder (brioches, bread, sugar pie, croissants, etc. ) Baked desserts (made using natural yeast) Sweet or savoury pastries (puff or flaky pastry) All desserts not included in the Pies / Tarts and Brioche categories (choux pastries, pound cake, sponge cake, turnovers, clafoutis, etc. Small containers may be positioned on 2 levels (dripping pan on the 1st shelf and rack on the 3rd shelf). Mode Roast Beef Roast veal Roast pork Roast chicken Leg of lamb Pies Brioche Rich fruit cake Cakes Bread Cooking program recom me mended for . [. . . ] The stainless-steel or enamel-coated external parts as well as the rubber seals may be cleaned using a sponge that has been soaked in lukewarm water and neutral soap. The inside of the oven should ideally be cleaned after each use, while it is still lukewarm. Use hot water and detergent, then rinse well and dry with a soft cloth. The accessories can be washed like everyday crockery, and are even dishwasher safe. [. . . ]