User manual HOTPOINT FQ 1012 C.1

[. . . ] 15 Operating Instructions OVEN Contents IT Italiano, 1 GB GB English, 16 FR Français, 31 Installation, 17-19 Positioning Electrical connection Data plate Overall view Control panel ES Espanol, 46 PT Português, 61 Description of the appliance, 20 Start-up and use, 21-22 Control panel lock DEMO mode Setting the clock and timer Starting the oven Manual cooking modes Automatic cooking modes Programming cooking Practical cooking advice Cooking advice table Cooking modes, 23-26 FZ 101. 1 IX 60HZ Precautions and tips, 27 General safety Disposal Respecting and conserving the environment Care and maintenance, 28-29 Switching the appliance off Cleaning the appliance Cleaning the oven door Replacing the light bulb Assembling the sliding rack kit Assistance, 30 Installation  Before operating your new appliance please read this instruction booklet carefully. It contains important information concerning the safe operation, installation and maintenance of the appliance.  Please keep these operating instructions for future reference. [. . . ] BREAD mode Use this function to make bread. Please see the following chapter for the recipe and further details. PIZZA mode To obtain the best results, we recommend that you carefully observe the instructions below: • Follow the recipe. • The weight of the dough should be between 500 g and 700 g. 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) • Leavening at room temperature: 1 hour. BREAD mode To obtain the best results, we recommend that you carefully observe the instructions below: • Follow the recipe. • 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. • The dough must be left to rise 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 holding 1000 g Max, lower level 2 Dripping pans each holding 1000 g Max, medium and lower levels 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: • Mix flour and salt in a large bowl. Dilute yeast in lukewarm water (approximately 35 degrees). • 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. • 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). • Cut the dough into equal sized loaves. • Place them in the dripping pan on oven paper. • Remember to pour 100 ml of cold water into the baking tray in position 5. For cleaning purposes, we recommend the use of water and vinegar. • Place the loaves inside the oven while it is still cold. • Once baked, leave the loaves on one of the grill racks until they have cooled completely. [. . . ] Do not use rough abrasive material or sharp metal scrapers as these could scratch the surface and cause the glass to crack. For more thorough cleaning purposes, the oven door may be removed: 1. Remove the glass cover using a screwdriver. Remove the light bulb and replace it with a similar one: Wattage 15 W, cap E 14. [. . . ]