User manual SCHOLTES FP T6.1 GF

[. . . ] Cooking modes Automatic cooking modes Programming your cooking Practical cooking advice Cooking advice table Switching the appliance off Cleaning the appliance Cleaning the oven door Replacing the light bulb Sliding Rack Kit Assembly Automatic cleaning with the PYROLYSIS function Before placing your new appliance into operation please read these operating instructions carefully. They contain important information for safe use, for installation and for care of the appliance. Ventilation To ensure good ventilation, the back panel of the cabinet must be removed. It is advisable to install the oven so that it rests on two strips of wood, or on a completely flat surface with an opening of at least 45 x 560 mm (see diagrams). [. . . ] All cooking modes have a default cooking temperature which may be adjusted manually between 30°C and 250°C as desired. refer to the chapter "Automatic cooking modes" for details. BAKING mode This mode is ideal for baking and cooking temperature sensitive foods such as cakes that need to rise and to prepare certain tartlets on 3 shelves simultaneously. MULTI-COOKING mode Since the heat remains constant throughout the oven, the air cooks and browns food uniformly. TRADITIONAL OVEN mode With this traditional cooking mode, it is best to use one cooking rack only. rOTISSERIE mode This combination of features increases the effectiveness of the unidirectional thermal radiation of the heating elements through forced circulation of the air throughout the oven. This helps prevent food from burning on the surface, allowing the heat to penetrate right into the food. bARBECUE mode The high and direct temperature of the grill is recommended for food that requires high surface temperature. Place the rotisserie support in position 3 and insert the spit in the hole provided on the back panel of the oven. These modes are completely automatic: the cooking time and temperature are preset. When the cooking time has been reached, the oven buzzer sounds 3 times. ⷠRemember to put 100 ml of water at the bottom of the oven and commence cooking while the oven is still cold. ⷠThe dough must be leavened at room temperature for 1 - 1 ½ hours (depending on the room temperature) or until the dough has doubled in size. Recipe for BREAD: 1 Dripping pan of 1000 g Max, lower level 2 Dripping pans of 1000 g Max, medium and lower levels Recipe for 1000 g of dough: 600 g flour, 350 ml water, 10 g salt, 25 g fresh yeast (or 2 sachets of powder yeast) Method: · Make a small well in the mound of flour. Knead 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. ⷠBall and cover the dough with plastic wrap and leave it to leaven at room temperature for 1 - 1 ½ hours (until it has doubled in size). Once baked, leave the loaves on one of the grills until they have cooled completely. Recipe for PIZZA: 1 Dripping pan, Lower level, Hot or cold oven Recipe for 3 pizzas of approximately 550g: 1000g flour, 500ml water, 20g salt, 20g sugar, 100ml olive oil, 20g fresh yeast (or 2 sachets of powder yeast) · Place inside hot or cold oven. Then press the by pressing buttons "+" and "-"; press and hold to scroll the numbers quicker and make setting easier. Once the end of cooking time is reached, wait 10 seconds button for the selection to be memorized, or press the again to fix the setting. After programming, in the time before cooking starts, the TIME display indicates the duration and end of cooking time alternately. To set the duration, press buttons "+" and "-"; press and hold to scroll the numbers quicker and make setting easier. [. . . ] Lift up and turn the small levers located on the two hinges (see diagram) Remove the light bulb and replace it with a similar one: Wattage 15 W, cap E 14. Replace the glass cover taking care to position the seal correctly (see diagram). Remove the two frames, lifting them away from the spacers "A" (see figure). Grip the door on the two external sides and close it approximately half way. [. . . ]