User manual SCHOLTES FL 86 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. [. . . ] 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. ROST mode The fan at the bottom of the oven circulates roomtemperature air around the food. This programme 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 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. The result is a more tender meat which does not need to be rested after it is cooked. Cooking foods which have been vacuum-packed at low temperatures, a technique used for over 30 years by the most prestigious chefs, brings many advantages: Culinary: flavours are concentrated and the taste, softness and tenderness of the food are maintained. Hygienic: provided that hygiene regulations are respected, this type of cooking protects the food from the harmful effects of oxygen, guaranteeing that the dishes may be stored for longer in the refrigerator. Organisational: thanks to the longer storage period, dishes may be prepared well in advance. 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. Temperature (110 °C) may not be adjusted - Golden meringues, crispy on the outside and soft in the centre. ) 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 Pizza Cooking programme recommended for . [. . . ] All accessories - with the exception of the sliding racks - can be washed like everyday crockery, and are even dishwasher safe. We advise against spraying detergents directly onto the control panel; instead spray the product onto a sponge. 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. [. . . ]