User manual SCHOLTES FL 86G XA

[. . . ] Création cooking modes Succès automatic cooking modes Programming the cooking mode Practical cooking advice Création cooking advice table Succès cooking advice table Switching the appliance off Cleaning the appliance Replacing the light bulb Automatic cleaning using the PYROLYTIC cycle Before operating your new appliance please read this instruction booklet carefully. it contains important information concerning the safe operation , installation and maintenance of the appliance. Make sure that the instructions are kept with the appliance if it is sold, given away or moved. If the appliance is fitted under the counter, make sure that the hob piping is positioned correctly and that it does not interfere with the oven during installation or obstruct the rear vents of the cooling fan. [. . . ] 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. Mode This function is ideal for cooking desserts which are made using natural yeast, baking powder and desserts which contain no yeast. Remember to put 100 ml of water in the dripping pan above the tray holding the dough; commence cooking while the oven is still cold. The dough must be left to rise at room temperature for 1 1 ½ hours (depending on the room temperature) or until the dough has doubled in size. Recipe for BREAD: 1 Dripping pan of 1000 g Max, lower level 2 Dripping pans each holding 1000 g Max, medium and lower levels Recipe for 1000 g of dough: 600 g flour, 350 ml water, 10 g salt, 25 g fresh yeast (or 2 sachets of powder yeast) Method: Mix flour and salt in a large bowl. Knead dough by stretching and folding it over itself with the palm of your hand for 10 minutes until it has a uniform consistency and is not too sticky. Ball and cover the dough with plastic wrap and leave it to leaven at room temperature for 1 1 ½ hours (until it has doubled in size). Pour 100 ml of cold distilled water into the dripping pan and place it above the tray holding the dough. Once baked, leave the loaves on one of the grill racks until they have cooled completely. When the set time has elapsed, a buzzer will sound and the oven will switch off. When the set time has elapsed, a buzzer will sound and the oven will switch off. The cooking end time may be modified while the oven is waiting to start, by following the procedure detailed above. A delayed cooking programme may be scheduled when setting the duration. This is because excessive direct heat can burn temperature sensitive foods. in the SPIT ROAST , GRATIN and ROASTING cooking modes , place the dripping pan in position 1 to collect cooking residues (fat and/or grease). 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. [. . . ] 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. inspecting the seals Check the door seals around the oven periodically. [. . . ]