User manual ACER S1212

[. . . ] Children shall not play with the appliance. Cleaning and user maintenance shall not be made by children without supervision. Do not use harsh abrasive cleaners or sharp metal scrapers to clean the oven door glass since they can scratch the surface, which may result in shattering of the glass. €Before initiating the automatic cleaning cycle: • clean the oven door; • remove large or coarse food residues from the inside of the oven using a damp sponge. [. . . ] Start the spit roast function by selecting the symbols. € 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). € Cut the dough into equal sized loaves. € Place them in the dripping pan, on a sheet of baking 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 food 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 place racks in position 1 and 5 during fan-assisted cooking. This is because excessive direct heat can burn temperature sensitive foods. In the ROTISSERIE cooking mode, 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. € Place the dripping pan on the bottom and the rack on top. 29 GB Oven cooking advice table DISHES CANAPES AND STARTERS Savoury sponge cake made with yoghurt Country-style pie Terrines “En cocotte” dishes Soufflé Stuffed vegetables Braised vegetables en cocotte I LEGUMI Flan Terrines Soufflé Dishes with a crust Baking in foil (“en papillote”) Rice EXAMPLES savoury sponge cake with olives, tuna, etc. Cheese country-style pie, salmon pastry, … fish, meat, vegetable, foie gras terrines, etc. poultry liver pie , salmon mousse , eggs en cocotte , etc. Cheese soufflé, vegetable soufflé, fish soufflé, etc. Pilaff FUNCTION Baked cakes or Multilevel Baked cakes or Multilevel Traditional oven Traditional oven Multilevel Multilevel Traditional oven Traditional oven Traditional oven Multilevel Multilevel Multilevel Traditional oven TEMPERATURE 160 °C 200 °C 160 °C 160 °C 200 °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 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 DISHES Spit-roast poultry Large braised cuts Sautéed meat en cocotte, traditional dishes Grilled meat Meat with a crust Salt-crusted dishes Grilled fish and kebabs Whole (stuffed) fish Fish fillet (with wine or other liquid) Baking in foil (“en papillote”) Fish with a crust (puff pastry or shortcrust pastry) Soufflé Salt-crusted fish EXAMPLES chicken, young cockerel whole braised leg, large capon or turkey, etc. FUNCTION Rotisserie Multilevel Conventional oven Grill Multilevel Multilevel Grill Multilevel Conventional oven Multilevel Multilevel Multilevel Multilevel TEMPERATURE SUPPORT 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 30 FISH MEAT Oven cooking advice table DISHES Biscuit cakes (without yeast) 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 EXAMPLES sponge cake, sponge fingers, swirled biscuits, brownies, etc. [. . . ] (with glass panel fitted to the inside of the door) Grip the door on the two outer sides and close it approximately half way. Unlock the door by pressing on the clamps F, then pull the door towards you, lifting it out of its slot (see diagram). To activate the PYROLITIC cleaning cycle, press and hold the button for approximately 4 seconds. The SET TIME KNOB may be used to select the desired cleaning level; there are three default time settings which cannot be modified. [. . . ]