User manual HOTPOINT FK 1032E C.20 X/HA

[. . . ] 15 Operating Instructions OVEN Contents Installation, 17-18 IT Italiano, 1 GB GB English, 16 FR Français, 31 Positioning Electrical connection Data plate ES Espanol, 46 PT Português, 61 Description of the appliance, 19 Overall view Control panel Start-up and use, 20-21 Control panel lock Setting the clock Setting the minute minder Starting the oven Concealed handle Restoring the factory settings Standby FK 1037 EN . 20 X/HA 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 !Please keep this instruction booklet in a safe place for future reference. 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. [. . . ] € 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. BAKED 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. TARTS mode This function is ideal for all tart recipes (which normally need to be heated well from underneath). Place the food inside the oven while it is still cold. The dish may also be placed in a preheated oven. gB 23 GB Programming cooking !A cooking mode must be selected before programming can take place. Once a cooking mode has been selected, the button is activated; it will then be possible to program a duration. [. . . ] Do not place the sliding racks in position 5. Side and rear catalytic liners* These are panels coated with a special enamel, which is able to absorb the fat released by food as it cooks. This enamel is quite strong, so that the various accessories (racks, dripping pans, etc. ) can slide along them without damaging them. [. . . ]