User manual SCHOLTES CI 66M A S

[. . . ] Any necessary adjustment or maintenance must be performed after the cooker has been disconnected from the electricity supply. Room ventilation The appliance may only be installed in permanentlyventilated rooms, according to current national legislation and any subsequent amendments in force. The room in which the appliance is installed must be ventilated adequately in order to provide as much air as is needed by the normal gas combustion process (the flow of air must not be lower than 2 m3/h per kW of installed power). The air inlets, protected by grilles, should have a duct with an inner cross section of at least 100 cm2 and should be positioned so that they are not liable to even partial obstruction (see figure A). [. . . ] Press the button again until the other two digits on the DISPLAY begin to flash. This function does not interrupt cooking and does not affect the oven; it is simply used to activate the buzzer when the set amount of time has elapsed. Never put objects directly on the bottom of the oven; this will prevent the enamel coating from being damaged. Before operating the product, remove all plastic film from the sides of the appliance. The first time you use your appliance, heat the empty oven with its door closed at its maximum temperature for at least half an hour. Make sure that the room is well ventilated before switching the oven off and opening the oven door. The appliance may emit a slightly unpleasant odour caused by protective substances used during the manufacturing process burning away. The oven begins its preheating stage and the preheating indicator lights up. When the preheating indicator switches off and a buzzer sounds the preheating process is complete: you may now place the food in the oven. During cooking it is always possible to: - Change the cooking mode by turning the SELECTOR knob. If a blackout occurs while the oven is already in operation, an automatic system within the appliance will reactivate the cooking mode from the point at which it was interrupted, provided that the temperature has not dropped below a certain level. in the SPIT ROAST , BARBECUE 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. Press the button several times until the icon and the three digits on the DISPLAY begin to flash. Practical advice on using the electric hotplates To avoid heat loss and damage to the hotplates, use pans with a flat base, whose diameter is no less than that of the hotplate itself. Before using the hotplates for the first time, you should heat them at maximum temperature for approximately 4 minutes, without placing any pans on them. During this initial stage, their protective coating hardens and reaches its maximum resistance. Continuing the cooking of large quantities of food, minestrone For roasting (average) For roasting (above average) For browning and reaching a boil in a short time. DISHES CANAPES AND STARTERS Savoury sponge cake made with yoghurt Country-style pie Terrines "En cocotte" dishes Soufflé Gratin dishes Stuffed vegetables Braised vegetables en cocotte Flan Terrines Soufflé Dishes with a crust Baking in foil ("en papillote") Rice EXAMPLES savoury sponge cake with olives, tuna, etc. Cheese soufflé, vegetable soufflé, fish soufflé, etc. Pilaff FUNCTION Baked cakes or Multilevel Baked cakes or Multilevel Traditional oven Traditional oven Multilevel Gratin (or Roasting) Multilevel Traditional oven Traditional oven Traditional oven Multilevel Multilevel Multilevel Traditional oven TEMPERATURE 160 °C 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 (bainmarie filled with hot water) baking dish on dripping pan (bainmarie filled with hot water) cake tin on dripping pan tray on dripping pan on dripping pan or cake tin on dripping pan baking dish on dripping pan baking dish or cake tin on dripping pan (bain-marie filled with hot water) cake tin on dripping pan (bain-marie filled with hot water) cake tin on dripping pan on dripping pan foil pouch on dripping pan tray on plate Whole ham on the bone, large capon or turkey, etc. TEMPERATURE 200 °C 270 °C 200 °C 180 °C (one third into cooking, lower the temperature to 160°C) 190 °C 200 °C SUPPORTS poultry on the grid turnspit support meat directly on the grid meat on the oven tray baste regularly with the juice Large pieces of braised meat Meat casseroles and traditional dishes Grilled meat Casserole dish on the oven tray on the grid (the rack depends on the size) on the tray (for large pieces of meat, lower the temperature to 160°C when the pastry crust is baked) meat on the oven tray or in a dish on the oven tray on the grid (the rack depends on the size) on the oven tray on the oven tray on the oven tray on the oven tray dish on the oven tray soufflé dish on the oven tray fish on the oven tray or in a dish on the oven tray Salt-baking Grilled fish and fish kebabs Whole fish (stuffed) Fish fillets (with basting) Foil parcels Fish pies (flaky or shortcrust pastry) Fish au gratin Soufflés Salt-baked fish 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. [. . . ] The hob grids, burner caps, flame spreader rings and burners may be removed to make cleaning easier; wash them in hot water and non-abrasive detergent, making sure all burnt-on residue is removed before drying them thoroughly. Clean the terminal part of the flame failure safety devices* frequently. The inside of the oven should ideally be cleaned after each use, while it is still lukewarm. Use hot water and detergent, then rinse well and dry with a soft cloth. [. . . ]