User manual SCHOLTES CI 46S G W

[. . . ] Using the hob Setting the clock Setting the timer Using the oven Cooking modes Programming cooking Practical cooking advice Oven cooking advice table Switching the appliance off Cleaning the appliance Replacing the oven light bulb Gas tap maintenance Automatic cleaning using the PYROLYTIC cycle Please keep this instruction booklet in a safe place for future reference. Make sure the booklet remains with the appliance if it is sold, given away or moved. The appliance must be installed by a qualified professional in accordance with the instructions provided. Any necessary adjustment or maintenance must be performed after the cooker has been disconnected from the electricity supply. [. . . ] A cooking mode must be selected before programming can take place. Press the button several times until the icon and the three digits on the DISPLAY begin to flash. Turn the TIMER KNOB towards "+" and "-" to adjust the duration. A cooking duration must be set before the cooking end time can be scheduled. Next, press the button until the icon and the two digits on the DISPLAY begin to flash. Turn the TIMER KNOB towards "+" and "-" to adjust the hour value. Press the button again until the other two digits on the DISPLAY begin to flash. Turn the TIMER KNOB towards "+" and "-" to adjust the minute value. And a time of 1 hour and 15 minutes is programmed, while the end time is set to 12:30. Programming has been set when the and buttons are illuminated. Do not place racks in position 1 and 5 during fanassisted cooking. This is because excessive direct heat can burn temperature sensitive foods. Use positions 2 and 4, placing the food which requires more heat on 2. DISHES Savoury pies and pastries (shortcrust or puff pastry) Deep-pan pizza made with fresh bread dough (or frozen) Pizza (other dough) Savoury sponge cake made with yoghurt Country style pie Terrine En cocotte dishes Soufflé Cheese-topped dishes Gratin dishes Stuffed vegetables VEGETABLES Braised vegetables en cocotte Flan Terrine Soufflé Dishes with a crust Baking in foil (en papillote) Rice EXAMPLES quiche Lorraine, leek tart, etc. Pizza, focaccia FUNCTION Pies Brioche Pies Baked cakes (or multilevel) Baked cakes (or multilevel) Traditional oven Traditional oven Multilevel Grill Gratin (or Roasting) Multilevel Traditional oven Traditional oven Traditional oven Multilevel Multilevel Multilevel Traditional oven TEMPERATURE 220 °C 220 °C 220 °C 160 °C 200 °C 160 °C 160 °C 200 °C 250 °C 200-210 °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 cake tin on dripping pan cake tin on dripping pan on dripping pan terrine mould on dripping pan (bain-marie filled with hot water) baking dish on dripping pan (bain-marie filled with hot water) cake tin on dripping pan on grill or tray on grill tray 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 (bainmarie filled with hot water) cake tin on dripping pan on dripping pan foil pouch on dripping pan tray on dripping pan Cheese country-style pie, salmon pastry, fish, meat, vegetable, foie gras terrine, etc. poultry liver pie , salmon mousse , eggs en cocotte , etc. Cheese soufflé, vegetable soufflé, fish soufflé, etc. EXAMPLES chicken, duck, young cockerel, capon, etc. Chicken, young cockerel roast pork, veal, turkey, beef, leg of lamb, leg of venison, stuffed veal breast, etc. Whole braised leg, large capon or turkey, etc. Large braised cuts Sautéed meat en cocotte, traditional dishes Grilled meat 180°C (a third of the meat on dripping pan (baste with way through cooking, cooking juices at regular intervals) lower to 160°C) 190 °C 250 °C baking dish on dripping pan on grill (shelf level depends on thickness of meat) 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 tray on dripping pan (or grill for browning) cake tin on dripping pan fish on dripping pan or tray on dripping pan 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) Fish gratin Soufflé Salt-crusted fish DISHES Biscuit cakes (without yeast) Sponge cake made with yoghurt and pound cake (with baking powder) Fruit tarts (shortcrust pastry or puff pastry, with or without flan filling) White cheese tart Tarts made using leavened dough Tart cases (sweet crumbly pastry) Pies (shortcrust or puff pastry) Cream puffs Puff pastry Mini sweet pastries (natural yeast) Large sweet pastries (natural yeast) Biscuit dough Sweet crumbly dough SWEET BITES Puff pastry Amaretti, coconut balls Leavened dough White meringues Golden meringues Pudding DESSERTS Cream desserts and flans, semolina Rice desserts Soufflé FRUIT Stuffed or foil-baked fruit Fruit layer (with sabayon) pudding made with bread or brioche, rice pudding crème caramel, crème brûlée, chocolate flan, etc. Fresh fruit layer EXAMPLES sponge cake, sponge fingers, swirled biscuits, brownies, etc. [. . . ] Do not place tea towels or pot holders over the oven handle. If the oven is too hot, the pyrolytic cycle may not start. The programme may only be started once the oven door has been closed. to activate the PYROLITIC CYCLE cleaning procedure , press and hold the button for approximately 4 seconds. [. . . ]