User manual SCHOLTES EENDEURS RS 3032 V L

[. . . ] Children shall not play with the appliance. Cleaning and user maintenance shall not be made by children without supervision. Do not use harsh abrasive cleaners or sharp metal scrapers to clean the oven door glass since they can scratch the surface, which may result in shattering of the glass. ?Before initiating the automatic cleaning cycle: ? clean the oven door; ? remove large or coarse food residues from the inside of the oven using a damp sponge. [. . . ] Place the food inside the oven while it is still cold. If you wish to place the food in the oven after it has been preheated, immediately following a high-temperature cooking programme, the text ?Hot?will appear on the display until the temperature of the oven has fallen to 40. At this point it will be possible to place the bread in the oven. recipe for BREAD: 1 Dripping pan of max. 1000 g, lower shelf level 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. ROAST mode Use this function to cook beef, veal, pork, chicken and lamb. Place the food inside the oven while it is still cold. For a crispy crust, do not use the dripping pan as this extends the total cooking duration and prevents the crust from forming. ? If the pizza has a lot of toppings, we recommend adding the mozzarella cheese on top of the pizza halfway through the cooking process. 24 Oven cooking advice table DISHES CANAPES AND STARTERS Savoury sponge cake made with yoghurt Country-style pie Terrines ?En cocotte?dishes Souffl Stuffed vegetables Braised vegetables en cocotte I LEGUMI Flan Terrines Souffl 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. Cheese souffl, vegetable souffl, fish souffl, etc. Pilaff FUNCTION Baked cakes or Multilevel Baked cakes or Multilevel Traditional oven Traditional oven Multilevel Multilevel Traditional oven Traditional oven Traditional oven Multilevel Multilevel Multilevel Traditional oven TEMPERATURE 160 C 200 C 160 C 160 C 200 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 terrine mould on dripping pan (bainmarie filled with hot water) baking dish on dripping pan (bainmarie filled with hot water) cake tin 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 (bain-marie filled with hot water) cake tin on dripping pan on dripping pan foil pouch on dripping pan tray on plate GB DISHES Spit-roast poultry Large braised cuts Sauted meat en cocotte, traditional dishes Grilled meat Meat with a crust 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) Souffl Salt-crusted fish EXAMPLES chicken, young cockerel whole braised leg, large capon or turkey, etc. FUNCTION Rotisserie Multilevel Conventional oven Grill Multilevel Multilevel Grill Multilevel Conventional oven Multilevel Multilevel Multilevel Multilevel TEMPERATURE SUPPORT 270 C rotisserie spit support 180C (a third of the meat on dripping pan (baste way through cooking, with cooking juices at lower to 160C) regular intervals) 190 C 200 C 200 C 240 180 200 C 200 C 200 C 200 C 200 C 240 C casserole dish on dripping pan on grill (shelf level depends on thickness of fish) 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 cake tin on dripping pan fish on dripping pan or tray on dripping pan FISH MEAT 25 GB Oven cooking advice table DISHES Biscuit cakes (without yeast) BAKED DESSERTS White cheese tart Tarts made using leavened dough Tart cases (crumbly sweet pastry) Pies (shortcrust or puff pastry) Cream puffs Mini sweet pastries (natural yeast) Large sweet pastries (natural yeast) Biscuit dough Crumbly sweet pastry Puff pastry Amaretti, coconut balls Leavened dough White meringues Golden meringues Pudding DESSERTS Cream desserts and flans, semolina Rice desserts Souffl FRUIT Stuffed or foil-baked fruit EXAMPLES sponge cake, sponge fingers, swirled biscuits, brownies, etc. Profiteroles, mini cream puffs, cream puffs, Paris-Brest pastry dessert, Saint Honor cake, etc. [. . . ] Replacing the light bulb To replace the oven light bulb: Oven compartment Lamp Seal (only on a few models) Glass door 1. Remove the glass cover using a screwdriver. Unscrew the light bulb and replace it with a similar one: Wattage 15 W, cap E 14. Replace the glass cover, making sure the seal is positioned correctly (see diagram). [. . . ]