User manual SCHOLTES CI 66V A

[. . . ] GB WARNING WARNING: The appliance and its accessible parts become hot during use. Children less than 8 years of age shall be kept away unless continuously supervised. This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. Cleaning and user maintenance shall not be made by children without supervision. [. . . ] 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 CANAPES AND STARTERS Savoury sponge cake made with yoghurt Country-style pie Terrines “En cocotte” dishes Soufflé Gratin dishes Stuffed vegetables I LEGUMI Braised vegetables en cocotte Flan Terrines Soufflé Dishes with a crust Baking in foil (“en papillote”) Rice DISHES Roast poultry Poultry on the spit Roasts EXAMPLES chicken, duck, cockerel, capon. chicken , cockerel roast pork , veal , turkey , beef , leg of lamb , haunch of venison , stuffed veal breast , etc. COOKING MODE Roasting Turnspit Roasting TEMPERATURE 200 °C 250 °C 200 °C 180 °C (one third into cooking, lower the temperature to 160°C) 190 °C 270 °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 Multi-level MEAT Meat casseroles and traditional dishes Grilled meat Convection mode Multi-level 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 Meat pies Beef Wellington, steak and kidney pie, etc. Multi-level 200 °C 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 salt-baked poultry, etc. Multi-level Multi-level Multi-level Convection mode Multi-level Multi-level gratin (or roasting) Multi-level Multi-level 240 °C 250 °C 200 °C 200 °C 200 °C 200 °C 200-210 °C 260 °C 200 °C 240 °C 26 FISH Oven cooking advice table DISHES Biscuit cakes (without yeast) BAKED DESSERTS GB EXAMPLES FUNCTION TEMPERATURE 200 °C 200 °C 180 °C 180 °C Baked cakes or Multilevel 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 sponge cake, sponge fingers, swirled biscuits, brownies, etc. Profiteroles, mini cream puffs, cream puffs, Paris-Brest pastry dessert, Saint Honoré cake, etc. 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 PASTRIES Baked cakes or Multilevel DESSERTS pudding made with bread or brioche, rice pudding crème caramel, crème brûlée, chocolate flan, etc. Low temperature Automatic cooking modes Mode Cooking programme recommended for … Sponge cake with yoghurt and pound cake (with baking powder) Fruit tarts (short crust pastry or puff pastry, with or without flan filling) Puff pastry Desserts without yeast (clafoutis, almond pithivier, country-style cake, etc. ) Pizzas Bread Deep-pan pizza, focaccia (bread dough) *** EXAMPLES fruit cake, marble cake, pound cake, etc. SUPPORT cake tin on dripping pan cake tin on dripping pan on dripping pan on dripping pan Dripping pan level 2 2 45** 2 2 2 2 28** 55 Hot or cold Cold Cold Cooking time (minutes) Oven at start Baked cakes * The cooking times listed above are intended as guidelines only and may be modified to suit personal tastes. Oven preheating times are set by default and cannot 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. Before using the appliance, we recommend you remove these with a special nonabrasive cleaning product. During the first few hours of use there may be a smell of rubber which will disappear very quickly. They are similar to the other cooking zones on the hob and are therefore easy to use. To ensure you use the hob correctly, all you need to do is consult the cooking tables in the instruction booklet. Switching the cooking zones on and off To switch on a cooking zone, turn the corresponding knob in a clockwise direction. To switch it off again, turn the knob in an anticlockwise direction until it is in the “0” position. 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. 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. [. . . ] Glass ceramic hob cleaners Available from Replacing the oven light bulb To replace the oven light bulb: 1. cavity Window scraper Razor blade DIY Stores scrapers Replacement blades DIY Stores , supermarkets , chemists Boots , Co-op stores , department stores , Regional Electricity Company shops , supermarkets Light bulb COLLO luneta HOB BRITE Hob Clean SWISSCLEANER Seal Cover * 30 Only available in certain models. Automatic cleaning using the PYROLYTIC cycle During the PYROLYTIC cycle, the internal temperature of the oven reaches 500°C. The pyrolytic cycle is activated and burns away food and grime residues. 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