User manual SCHOLTES CI 66M A S

[. . . ] Any necessary adjustment or maintenance must be performed after the cooker has been disconnected from the electricity supply. Room ventilation The appliance may only be installed in permanentlyventilated rooms, according to current national legislation and any subsequent amendments in force. The room in which the appliance is installed must be ventilated adequately in order to provide as much air as is needed by the normal gas combustion process (the flow of air must not be lower than 2 m3/h per kW of installed power). The air inlets, protected by grilles, should have a duct with an inner cross section of at least 100 cm2 and should be positioned so that they are not liable to even partial obstruction (see figure A). [. . . ] TRADITIONAL OVEN mode When using this traditional cooking mode, it is best to use one cooking rack only. MULTILEVEL mode Since the heat remains constant throughout the oven, the air cooks and browns food in a uniform manner. A maximum of two racks may be used at the same time. ROASTING mode 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. sPIT ROAST mode The function is ideal for rotisserie spit cooking. Always cook in this mode with the oven door closed. LOW TEMPERATURE modes This type of cooking can be used for proving, defrosting, preparing yoghurt, heating dishes at the required speed and slow cooking at low temperatures. Place the rotisserie support in position 3 and insert the spit in the hole provided on the back panel of the The temperature and cooking duration are pre-set values, guaranteeing a perfect result every time automatically. The cooking cycle stops automatically and the oven indicates when the dish is cooked. MULTILEVEL Use positions 2 and 4, placing the food which requires more heat on 2. 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. Practical advice on using the electric hotplates To avoid heat loss and damage to the hotplates, use pans with a flat base, whose diameter is no less than that of the hotplate itself. Before using the hotplates for the first time, you should heat them at maximum temperature for approximately 4 minutes, without placing any pans on them. During this initial stage, their protective coating hardens and reaches its maximum resistance. Continuing the cooking of large quantities of food, minestrone For roasting (average) For roasting (above average) For browning and reaching a boil in a short time. DISHES CANAPES AND STARTERS Savoury sponge cake made with yoghurt Country-style pie Terrines "En cocotte" dishes Soufflé Gratin dishes Stuffed vegetables Braised vegetables en cocotte Flan Terrines Soufflé Dishes with a crust Baking in foil ("en papillote") Rice EXAMPLES savoury sponge cake with olives, tuna, etc. cheese country-style pie , salmon pastry , . Fish, meat, vegetable, foie gras terrines, etc. poultry liver pie , salmon mousse , eggs en cocotte , etc. [. . . ] Keep children away from the appliance during the automatic cleaning cycle as surfaces may become very hot. Particles may ignite inside the oven as a result of the combustion process. There is no cause for concern: this process is both normal and hazardfree. Before initiating the PYROLYTIC CYCLE: Remove large or coarse food residues from the inside of the oven using a damp sponge. [. . . ]