User manual SCHOLTES FL 836 AN

[. . . ] If the appliance is fitted under the counter, make sure that the hob piping is positioned correctly and that it does not interfere with the oven during installation or obstruct the rear vents of the cooling fan. Keep all packaging materials out of the reach of children. it may present a choking or suffocation hazard (see Precautions and tips). The appliance must be installed by a qualified person in compliance with the instructions provided. [. . . ] When cooking meat, the muscular fibres contract less than they would during a classic cooking programme. The result is a more tender meat which does not need to be rested after it is cooked. Meat should be browned before it is placed in the oven. Cooking foods which have been vacuum-packed at low temperatures, a technique used for over 30 years by the most prestigious chefs, brings many advantages: Culinary: flavours are concentrated and the taste, softness and tenderness of the food are maintained. Hygienic: provided that hygiene regulations are respected, this type of cooking protects the food from the harmful effects of oxygen, guaranteeing that the dishes may be stored for longer in the refrigerator. Organisational: thanks to the longer storage period, dishes may be prepared well in advance. Diet-related: this type of cooking limits the amount of fatty substances used and therefore means that the food is lighter and easier to digest. Inancial: the food shrinks less so there is more of the product left after it has been cooked. To use this technique, you must use a vacuum-packing machine and the appropriate bags. Ollow the instructions given relating to vacuum-packing food carefully. The vacuum-packing technique may also be used for raw products (fruit, vegetables, etc. Do not place racks in position 1 and 5 during fanassisted cooking. This is because excessive direct heat can burn temperature sensitive foods. in the SPIT ROAST , GRATIN 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. Cooking several dishes on 2 or 3 racks simultaneously without the respective flavours or aromas mingling Beef steak, fish, grilled food and gratin dishes, etc. Cooking red or white meat roasts Shelf level 1 1 Rack level 1 3 Rack level 2 5 (if cooking on 3 shelves) Oven at start Pre-heated Pre-heated NotaNote If you use this function for one dish only, place the oven tray on shelf 2. The shelf height depends on the size of the food to be grilled 3 (spit) Cold If you wish to brown the top of a gratin dish which is hot and has already been cooked, select the grill function. temperature (210 °C) cannot be adjusted. When using a bain-marie, you can pour the water directly into the dripping pan. the recommended temperature guarantees perfect cooking and sealing of the roast and avoids the formation of smoke. If your meat is in a roasting dish, use the dripping pan on shelf 2. [. . . ] Choose which shelf to use with the sliding rack. Paying attention to the direction in which the sliding rack is to be extracted, position joint B and then joint C on the frame. Secure the two frames with the guide rails using the holes provided on the oven walls (see diagram). The holes for the left frame are situated at the top, while the holes for the right frame are at the bottom. [. . . ]