User manual SCHOLTES CI 55 VI

[. . . ] Setting the clock Setting the timer Using the oven Cooking modes Programming cooking Practical cooking advice Oven cooking advice table Switching the appliance off Cleaning the appliance Replacing the oven light bulb Cleaning the glass ceramic hob Please keep this instruction booklet in a safe place for future reference. Make sure the booklet remains with the appliance if it is sold, given away or moved. please read this manual carefully: it contains important information on installation , operation and safety. The appliance must be installed by a qualified professional in accordance with the instructions provided. [. . . ] Cheese soufflé, vegetable soufflé, fish soufflé, etc. Chicken, young cockerel roast pork, veal, turkey, beef, leg of lamb, leg of venison, stuffed veal breast, etc. Large braised cuts Sautéed meat en cocotte, traditional dishes Grilled meat 180°C (a third of the meat on dripping pan (baste with way through cooking, cooking juices at regular intervals) lower to 160°C) 190 °C 250 °C baking dish on dripping pan on grill (shelf level depends on thickness of meat) 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 (or grill for browning) cake tin on dripping pan fish on dripping pan or tray on dripping pan Salt-crusted dishes Grilled fish and kebabs Whole (stuffed) fish Fish fillet (with wine or other liquid) Baking in foil ("en papillote") Fish with a crust (puff pastry or shortcrust pastry) Fish gratin Soufflé Salt-crusted fish DISHES Biscuit cakes (without yeast) Sponge cake made with yoghurt and pound cake (with baking powder) Fruit tarts (shortcrust pastry or puff pastry, with or without flan filling) White cheese tart Tarts made using leavened dough Tart cases (sweet crumbly pastry) Pies (shortcrust or puff pastry) Cream puffs Puff pastry Mini sweet pastries (natural yeast) Large sweet pastries (natural yeast) Biscuit dough Sweet crumbly dough SWEET BITES 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 Fruit layer (with sabayon) pudding made with bread or brioche, rice pudding crème caramel, crème brûlée, chocolate flan, etc. Fresh fruit layer EXAMPLES sponge cake, sponge fingers, swirled biscuits, brownies, etc. If the COOKING ZONE ON indicator light is lit, this shows that at least one pf the cooking zones on the hob is switched on. The residual heat indicator C light: this indicates that the temperature of the corresponding cooking zone is greater than 60°C, even when the heating element has been switched off but is still hot. Cooking zones with hilite heating elements These emit heat via radiation from the hilite lamps they contain. They have similar properties to gas burners: they are easy to control and reach set temperatures quickly, allowing you to actually see the power they are providing. Description of the heating elements The circular radiant heating elements become red 10 - 20 seconds after they have been switched on. The circular hilite heating elements guarantee even heat distribution in addition to the usual advantages that hilite heating elements bring. Hilite lamps emit high levels of heat and light as soon as they are switched on, offering the following practical advantages: · Even temperature across the whole surface (due to the circular heating elements). Practical advice on using the hob Use pans with a thick, flat base to ensure that they adhere perfectly to the cooking zone. Always use pans with a diameter that is large enough to cover the hotplate fully, in order to use all the heat produced. Always make sure that the base of the pan is completely clean and dry: this ensures that the pans adhere perfectly to the cooking zones and that both the pans and the hob remain effective for a longer period of time. Avoid using the same cookware that is used on gas burners: the heat concentration on gas burners may have warped the base of the pan, causing it not to adhere to the surface correctly. Never leave a cooking zone switched on without a pan on top of it, as doing so may cause the zone to become damaged. This appliance has been designed and manufactured in compliance with international safety standards. The following warnings are provided for safety reasons and must be read carefully. General safety These instructions are only valid for the countries whose symbols appear in the manual and on the serial number plate located on the appliance. The appliance was designed for domestic use inside the home and is not intended for commercial or industrial use. It is extremely dangerous to leave the appliance exposed to rain and storms. Do not touch the appliance with bare feet or with wet or damp hands and feet. [. . . ] If the hob is particularly dirty, rub it with a special glass ceramic cleaning product, then rinse well and dry thoroughly. To remove more stubborn dirt, use a suitable scraper (this is not supplied with the appliance). Remove spills as soon as possible, without waiting for the appliance to cool, to avoid residues forming crusty deposits. You can obtain excellent results by using a rustproof steel wire sponge - specifically designed for glass ceramic surfaces - soaked in soapy water. [. . . ]