User manual SCHOLTES BC 199D P XA

[. . . ] Switching the oven on for the first time Setting the clock Setting the minute minder Child lock ExtraLarge Space Small Space Main Space Using the Small Space and Main Space at the same time My recipes Programming cooking Practical cooking advice Cooking advice table for the ExtraLarge Space feature Cooking advice table for the Small Space feature Cooking advice table for the Main Space feature Cooking advice table for using the Small Space and Main Space at the same time Switching the appliance off Cleaning the appliance Cleaning the oven door Replacing the light bulb Assembling the sliding rack kit Automatic cleaning using the PYROLYTIC cycle Please keep this instruction booklet in a safe place for future reference. If the appliance is sold, given away or moved, please sure the booklet is also passed on to the new owners so that they may benefit from the advice contained within it. Please read this manual carefully: it contains important information concerning the safe operation, installation and maintenance of the appliance. Ventilation To ensure adequate ventilation is provided, the back panel of the cabinet must be removed. [. . . ] The table below specifies whether it is best to preheatyour oven or not for each UNIVERSAL, cooking mode. observing these suggestions will guarantee perfect results. If you wish to place food in a preheated oven, wait for the preheating stage to be completed (this will be signalled by a series of beeps). The temperature is set automatically, according to the cooking mode selected; however, you may adjust it to suit your recipe. You can also set a cooking duration with an immediate or delayed start. MULTILEVEL mode Since the heat remains constant throughout the oven, the air cooks and browns food in a uniform manner. A maximum of three racks may be used at the same time. rOAST mode The circular heating element , as well as the fan , will come on. This combination of features increases the effectiveness of the unidirectional thermal radiation provided by the heating elements through the forced circulation of the air throughout the oven. This helps prevent food from burning on the surface and allows the heat to penetrate right into the food. Always cook in this mode with the oven door closed. PROVING mode The circular heating element will come on and the fan will operate during the preheating stage only. the oven temperature is ideal for activating the rising process. Always cook in this mode with the oven door closed. BRIOCHE mode The parameters used make this cooking mode ideal for desserts containing natural yeast. TARTS mode The parameters used make this cooking mode ideal for all tart recipes. DESSERTS mode This cooking mode is suitable for all baked desserts which do not fall into the PASTRIES or TARTS category (for example, small choux pastries, sponge cake, etc. DEFROST mode The fan at the bottom of the oven circulates roomtemperature air around the food. This mode is suitable for defrosting any type of food, especially delicate items that should not be heated, for example: ice-cream cakes or cakes made with custard, cream or fruit. LOW TEMPERATURE mode This type of cooking mode, used for years by industry professionals, enables food (meat, fish, fruit and vegetables) to be cooked at very low temperatures (85, 95 and 120°C), thereby guaranteeing a perfect level of cooking and enhancing the taste as much as possible. The value of these advantages should not be underestimated: · As the cooking temperatures are very low (in general they are lower than the temperature required for evaporation), the dispersion of cooking sauces due to evaporation is substantially reduced and the food becomes softer; · When cooking meat, the muscle fibres contract less than they would during a classic cooking cycle. The result is a more tender meat which does not need to be rested after it is cooked. [. . . ] Paying attention to the direction in which the sliding rack is to be extracted, position joint B and then joint C on the frame. Grip the door on the two outer sides and close it approximately half way. Pull the door towards you, lifting it out of its seat (see diagram). Secure the two frames with the guide rails using the holes provided on the oven walls (see diagram). [. . . ]