User manual SCHOLTES FL 836 MT

[. . . ] If the appliance is fitted under the counter, make sure that the hob piping is positioned correctly and that it does not interfere with the oven during installation or obstruct the rear vents of the cooling fan. Keep all packaging materials out of the reach of children. it may present a choking or suffocation hazard (see Precautions and tips). The appliance must be installed by a qualified person in compliance with the instructions provided. [. . . ] 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 combined use of the upper and circular heating elements make this cooking mode ideal for desserts containing natural yeast. PIES mode The combined use of the upper and circular heating elements make this cooking mode ideal for puff pastry or flaky pastry desserts. BAKED CAKES mode This cooking mode is suitable for all baked desserts which do not fall into the BRIOCHE or PIES category (for example, small choux pastries, sponge cake, etc. LOW TEMPERATURE modes 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 (between 85 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 evaporation temperature), the dispersion of cooking sauces due to evaporation is substantially reduced and the food becomes softer. When cooking meat, the muscular fibres contract less than they would during a classic cooking programme. The result is a more tender meat which does not need to be rested after it is cooked. Meat should be browned before it is placed in the oven. This is because excessive direct heat can burn temperature sensitive foods. in the SPIT ROAST , GRATIN 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. Cooking several dishes on 2 or 3 racks simultaneously without the respective flavours or aromas mingling Beef steak, fish, grilled food and gratin dishes, etc. Cooking red or white meat roasts Shelf level 1 1 Rack level 1 3 Rack level 2 5 (if cooking on 3 shelves) Oven at start Pre-heated Pre-heated NotaNote If you use this function for one dish only, place the oven tray on shelf 2. The shelf height depends on the size of the food to be grilled 3 (spit) Cold If you wish to brown the top of a gratin dish which is hot and has already been cooked, select the grill function. temperature (210 °C) cannot be adjusted. When using a bain-marie, you can pour the water directly into the dripping pan. the recommended temperature guarantees perfect cooking and sealing of the roast and avoids the formation of smoke. If your meat is in a roasting dish, use the dripping pan on shelf 2. temperature (40 °C) cannot be adjusted. [. . . ] Do not use steam equipment to clean the appliance. inspecting the seals Check the door seals around the oven periodically. If the seals are damaged, please contact your nearest After-sales Service Centre (see Assistance). We recommend that the oven is not used until the seals have been replaced. [. . . ]