User manual SCHOLTES CI 55 VI

[. . . ] 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 Cleaning the glass ceramic hob 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. please read this manual carefully: it contains important information on installation , operation and safety. The appliance must be installed by a qualified professional in accordance with the instructions provided. [. . . ] in the SPIT ROAST , BARBECUE and ROASTING cooking modes , place the dripping pan in position 1 to collect cooking residues (fat and/or grease). MULTILEVEL 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 EXAMPLES quiche Lorraine, leek tart, etc. Pizza, focaccia FUNCTION Pies Brioche Pies Baked cakes (or multilevel) Baked cakes (or multilevel) Traditional oven TEMPERATURE 220 °C 220 °C 220 °C 160 °C 200 °C 160 °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 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. If the COOKING ZONE ON indicator light is lit, this shows that at least one pf the cooking zones on the hob is switched on. When they are in use the following items on the hob become red. The residual heat indicator C light: this indicates that the temperature of the corresponding cooking zone is greater than 60°C, even when the heating element has been switched off but is still hot. Cooking zones with hilite heating elements These emit heat via radiation from the hilite lamps they contain. They have similar properties to gas burners: they are easy to control and reach set temperatures quickly, allowing you to actually see the power they are providing. Description of the heating elements The circular radiant heating elements become red 10 - 20 seconds after they have been switched on. The circular hilite heating elements guarantee even heat distribution in addition to the usual advantages that hilite heating elements bring. Hilite lamps emit high levels of heat and light as soon as they are switched on, offering the following practical advantages: · Even temperature across the whole surface (due to the circular heating elements). Practical advice on using the hob Use pans with a thick, flat base to ensure that they adhere perfectly to the cooking zone. Always use pans with a diameter that is large enough to cover the hotplate fully, in order to use all the heat produced. Always make sure that the base of the pan is completely clean and dry: this ensures that the pans adhere perfectly to the cooking zones and that both the pans and the hob remain effective for a longer period of time. [. . . ] If plastic or sugary substances have accidentally been melted on the hob, remove them immediately with the scraper, while the surface is still hot. Once it is clean, the hob may be treated with a special protective maintenance product: the invisible film left by this product protects the surface from drips during cooking. This maintenance should be carried out while the appliance is warm (not hot) or cold. Always remember to rinse the appliance well with clean water and dry it thoroughly: residues can become encrusted during subsequent cooking processes. [. . . ]