User manual SCHOLTES FN 34 XA

[. . . ] Setting the clock Setting the minute minder Using the oven Manual cooking modes Automatic cooking modes Programming cooking Practical cooking advice Oven cooking advice table Switching the appliance off Cleaning the appliance Cleaning the oven door Replacing the light bulb Assistance Please keep this instruction booklet in a safe place for future reference. If the appliance is sold, given away or moved, please make 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. [. . . ] select the manual LOW TEMPERATURE function on the oven and set the temperature to 40°C. Place the bowl inside and leave the dough to rise for approximately 1 hour (the dough should double in volume). Remember to pour 100 ml of cold water into the baking tray in position 5. Once baked, leave the loaves on one of the grill racks until they have cooled completely. Place the rotisserie support in position 3 and insert the spit in the hole provided on the back panel of the oven. The temperature and cooking duration are pre-set values, guaranteeing a perfect result every time automatically. The cooking cycle stops automatically and the oven indicates when the dish is cooked. The cooking duration may be modified by a period of several minutes, as specified in the description of the individual functions below. Carefully observe the instructions below: follow the recipe; the weight of the dough should be between 500g and 700 g; lightly grease the dripping pan and the baking trays. If you wish to place the food in the oven after it has been preheated, immediately following a hightemperature cooking programme, the text Hot will appear on the display until the temperature of the oven has fallen to 120°. Recipe for PIZZA: 1 dripping pan on a low shelf level, hot or cold oven Recipe for 3 pizzas weighing approximately 550 g: 1000 g flour, 500 ml water, 20 g salt, 20 g sugar, 100 ml olive oil, 20 g fresh yeast (or 2 sachets of powder yeast) Proving at room temperature: 1 hour, or manual LOW TEMPERATURE function set to 40°. Setting the end time for a cooking mode 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. And a duration of 1 hour and 15 minutes is programmed, while the end time is set to 12:30. This is because excessive direct heat can burn temperature sensitive foods. in the ROTISSERIE cooking mode , 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. For a crispy crust, do not use the dripping pan as this extends the total cooking duration and prevents the crust from forming. Profiteroles, mini cream puffs, cream puffs, Paris-Brest pastry dessert, Saint Honoré cake, etc. Baked cakes or Multilevel FUNCTION TEMPERATURE 200 °C 200 °C 180 °C 180 °C 220 °C 190 °C 180 °C 160 °C 180 °C 200 °C 200 °C 180 °C 180 °C 70 °C 110 °C 190 °C Baked cakes or Multilevel 160 °C 180 °C 200 °C Multilevel 200 °C SUPPORT cake tin on dripping pan cake tin on dripping pan cake tin on dripping pan cake tin on dripping pan (with baking beans weighing the pastry down ) cake tin on dripping pan on dripping pan on dripping pan on dripping pan or cake tin on dripping pan on dripping pan on dripping pan on dripping pan on dripping pan on dripping pan on dripping pan on dripping pan cake tin on dripping pan moulds or baking dish on dripping pan (bain-marie on dripping pan) cake tin on dripping pan cake tin on dripping pan cake tin or foil pouch on dripping pan EXAMPLES Roast veal Roast pork Roast veal Roast meats Roast chicken Leg of lamb Roast beef Sponge cake made with yoghurt and pound cake (with baking powder) Fruit tarts (shortcrust pastry or puff pastry, with or without flan filling) Puff pastry Desserts without yeast (clafoutis, almond pithivier, torta rustica, etc. ) Deep-pan pizza, focaccia (bread dough) *** fruit-filled sponge cake made with yoghurt, marble cake, pound cake, etc. [. . . ] the cooking mode programming options , the delayed cooking mode (see Cooking modes) and delayed automatic cleaning mode (see Care and Maintenance) in particular , enable the user to organise their time efficiently. Always keep the oven door closed when using the ROTISSERIE mode: this will achieve improved results while saving energy (approximately 10%). Check the door seals regularly and wipe them clean to ensure they are free of debris so that they adhere properly to the door, thus avoiding the dispersal of heat. This product complies with the requirements of the latest European Directive on the limitation of power consumption of the standby mode. [. . . ]