User manual HOTPOINT 7OOK 998E X RU/HA

[. . . ] 15 Operating Instructions OVEN Contents Installation, 17-18 IT Italiano, 1 GB GB English, 16 FR Français, 31 Positioning Electrical connection Technical data E S Espanol, 46 P T Portuges, 61 Description of the appliance, 19 Overall view Control panel Display Start-up and use, 20-21 7OOK 997ESC X RU/HA 7OOK 997ESC RU/HA 7OOK 998E X RU/HA 7OOK 998E RU/HA Oven structure Control panel lock Setting the clock Setting the minute minder Starting the oven Restoring the factory settings Standby Modes, 22-25 Manual cooking modes Automatic cooking modes Programming cooking Practical cooking advice Cooking advice table Precautions and tips, 26 General safety Disposal Respecting and conserving the environment Care and maintenance, 27-28 Switching the appliance off Cleaning the appliance Cleaning the oven door Replacing the light bulb Assembling the sliding rack kit Troubleshooting, 29 Assistance, 30 16 Installation !Before placing your new appliance into operation please read these operating instructions carefully. If the appliance is sold, given away or moved, please make sure the booklet is also passed on to the new owners so that they may benefit from the advice contained within it. Please keep these operating instructions for future reference. [. . . ] € 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 the flour and salt in a large bowl. • Dilute the yeast in lukewarm water (approximately 35 degrees). € Make a small well in the mound of flour. • Pour in the water and yeast mixture. € 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. € Place the food inside the oven while it is still cold. € Start the • Once baked, leave the loaves on one of the grill racks until they have cooled completely. gB 23 GB Programming cooking !A cooking mode must be selected before programming can take place. Programming the cooking duration button until the icon and the 1. Press the numerical digits on the display begin to flash. Turn the TIMER knob towards “+” and “-” to adjust the time as desired; keep the knob in position to scroll through the numbers more quickly and make the setting process easier. Once you have reached the desired duration, button again. The display will show press the the duration and set temperature alternately. When cooking has finished, “END” appears on the display and a buzzer sounds. Setting the end time for a cooking mode ! [. . . ] 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. [. . . ]