User manual SCHOLTES FNG 56

[. . . ] Setting the clock Setting the minute minder Using the oven Manual cooking modes Automatic cooking modes Programming cooking Practical cooking advice Assistance Oven cooking advice table Switching the appliance off Cleaning the appliance Cleaning the oven door Replacing the light bulb Assembling the sliding rack kit Automatic cleaning using the PYROLYTIC cycle 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. [. . . ] 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. 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. Once baked, leave the loaves on one of the grill racks until they have cooled completely. To obtain the best results, we recommend that you 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. Cheese soufflé, vegetable soufflé, fish soufflé, etc. 200 °C 160 °C 160 °C 200 °C 200-210 °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 (bain-marie filled with hot water) baking dish on dripping pan (bain-marie filled with hot water) cake tin on dripping pan tray on dripping pan on dripping pan or cake tin on dripping pan dish on dripping pan baking dish or cake tin on dripping pan (bain-marie filled with hot water) cake tin on dripping pan (bainmarie filled with hot water) cake tin on dripping pan on dripping pan foil pouch on dripping pan tray on dripping pan EXAMPLES chicken, duck, young cockerel, capon, etc. Chicken, young cockerel roast pork, veal, turkey, beef, leg of lamb, leg of venison, stuffed veal breast, etc. Large braised cuts MEAT Sautéed meat en cocotte, traditional dishes Grilled meat Meat with a crust Salt-crusted dishes Grilled fish and kebabs 180°C (a third of the meat on dripping pan (baste with way through cooking juices at regular cooking, lower to intervals) 160°C) 190 °C 200 °C 200 °C 240 °C 180 °C 200 °C 200 °C 200 °C 200 °C 200-210 °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 tray on dripping pan cake tin on dripping pan fish on dripping pan or tray on dripping pan Whole (stuffed) fish bream, carp, etc. Multilevel Fish fillet (with wine or salmon, rock-fish, cod, sea bass, Conventional other liquid) etc. DISHES Biscuit cakes (without yeast) BAKED DESSERTS 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 DESSERTS Cream desserts and flans, semolina Rice desserts Soufflé FRUIT Stuffed or foil-baked fruit EXAMPLES sponge cake, sponge fingers, swirled biscuits, brownies, etc. 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. Dripping pan or tray 2 SUPPORT Dripping pan level Cooking duration (minutes) ± 10 between +10 and +25 between +5 and +15 ±10 between -20 and -5 45** Oven at start * The cooking times listed above are intended as guidelines only and may be modified in accordance with personal tastes. Oven preheating times are set as standard and may not be modified manually. ** The duration of the automatic cooking functions are set by default. The values in the table refer to the minimum and maximum duration, which may be modified by the user, taking the default value as a starting point. This appliance has been designed and manufactured in compliance with international safety standards. [. . . ] 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. Lift up and turn the small levers located on the two hinges (see diagram). Remove the two frames, lifting them away from the spacers A (see figure). [. . . ]