User manual SCHOLTES FP 955.1

[. . . ] 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 Important: Important The power supply to the appliance must be cut off before any adjustments or maintenance work is done on it. Installation of Built-in Ovens To ensure the proper working order of the built-in appliance, the kitchen unit must be of a suitable size. The sizes of the unit for installing the cooker under a worktop or in a column unit are shown in figure. To provide adequate ventilation, there must be appropriate ventilation openings in the front bottom and the top part of the cabinet (an intake opening on the bottom of at least 200 cm2, and an exhaust opening of at least 90 cm2). [. . . ] Programmed 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. Do not exceed the maximum weight of the dripping pan; · Remember to pour 100 ml of cold water into the baking tray in position 5. 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 40°. 1000 g, lower shelf level Recipe for 1000 g of dough: 600 g flour, 360 g water, 11g salt, 25 g fresh yeast (or 2 sachets of powder yeast) Method: · Make a small well in the mound of flour. Knead the dough by stretching and folding it over itself with the palm of your hand for 10 minutes until it has a uniform consistency and is not too sticky. Form the dough into a ball shape, place it in a large bowl and cover it with transparent plastic wrap to prevent the surface of the dough from drying out. 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. 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°. Turn the SET TIME KNOB towards "+" and "-" to adjust the duration. A cooking duration must be set before the cooking end time can be scheduled. Next, press the the three numerical digits on the DISPLAY begin to flash. Turn the SET TIME KNOB towards "+" and "-" to adjust the hour value. Turn the SET TIME KNOB towards "+" and "-" to adjust the minute value. And a duration of 1 hour and 15 minutes is programmed, while the end time is set to 12:30. 270 °C rotisserie spit support 180°C (a third of the meat on dripping pan (baste way through cooking, with cooking juices at lower to 160°C) regular intervals) 190 °C 200 °C 200 °C 240 180 200 °C 200 °C 200 °C 200 °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 cake tin on dripping pan fish on dripping pan or tray on dripping pan DISHES Biscuit cakes (without yeast) EXAMPLES sponge cake, sponge fingers, swirled biscuits, brownies, etc. Profiteroles, mini cream puffs, cream puffs, Paris-Brest pastry dessert, Saint Honoré cake, etc. [. . . ] You can help to reduce the peak load of the electricity supply network companies by using the oven in the hours between late afternoon and the early hours of the morning. 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. [. . . ]