User manual HOTPOINT CX65SFA X I /HA

[. . . ] 15 Operating Instructions COOKER AND OVEN GB IT Italiano, 1 GB ES Contents Installation, 17-20 Positioning and levelling Electrical connection Gas connection Adapting to different types of gas Table of burner and nozzle specifications Table of characteristics English, 16 Español, 31 PT GR Português, 46 ÅëëçíéêÜ, 61 Description of the appliance, 21 Overall view Control panel Display Start-up and use, 22-26 CX65SFA I /HA CX65SFA X I /HA Using the hob Setting the clock Setting the timer Using the oven Manual cooking modes Automatic cooking modes Programming cooking Practical cooking advice Oven cooking advice table Precautions and tips, 27 General safety Disposal Respecting and conserving the environment Care and maintenance, 28-29 Switching the appliance off Cleaning the appliance Replacing the oven light bulb Gas tap maintenance Automatic cleaning using the FAST CLEAN function Assistance, 30 Installation  Before operating your new appliance please read this instruction booklet carefully. It contains important information concerning the safe installation and operation of the appliance.  Please keep these operating instructions for future reference. Make sure that the instructions are kept with the appliance if it is sold, given away or moved. [. . . ] CAKES mode This function is ideal for cooking desserts which are made using natural yeast, baking powder and desserts which contain no yeast. Place the dish in the oven while it is still cold. The dish may also be placed in a preheated oven. 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. Automatic cooking modes  The temperature and cooking duration are preset values, guaranteeing a perfect result every time automatically. These values cannot be adjusted and use the C. The cooking cycle stops automatically and the oven indicates when the dish is cooked. You may start cooking whether the oven has been preheated or not. 24 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 weighing 1000 g max placed on a low shelf level 2 Dripping pans weighing 1000 g max placed on the 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. [. . . ] Intensive (INT): turn the knob towards “+”. Safety devices • The icon on the display, when lit, indicates that the oven door was automatically locked as soon as the temperature reached a high value. • The icon indicates that the cleaning cycle may be cancelled at any time by pressing the button. If a malfunction occurs , the heating elements will be switched off. [. . . ]