User manual SCHOLTES FNG 36 WH

[. . . ] 13 Operating Instructions OVEN Contents GB Installation, 15-16 IT Italiano, 1 GB English, 14 FR Français, 27 Positioning Electrical connection Technical data ES Espanol, 40 PT Portuges, 53 Description of the appliance, 17 Overall view Control panel Display Start-up and use, 18-22 Setting the clock Setting the minute minder Using the oven Manual cooking modes Automatic cooking modes Programming cooking Practical cooking advice Oven cooking advice table FN 36 XA FN 36 FNG 36 FA 36. 1 SV 39 NAX SV 39 NAB FN 46 T XA Precautions and tips, 23 General safety Disposal Respecting and conserving the environment Care and maintenance, 24-26 Switching the appliance off Cleaning the appliance Cleaning the oven door Replacing the light bulb Sliding rack kit assembly Assistance Automatic cleaning using the PYROLYTIC cycle Installation !Please keep this instruction booklet in a safe place for future reference. If the appliance is sold, given away or moved, please make sure the booklet is also passed on to the new owners so that they may benefit from the advice contained within it. [. . . ] dESSERTS mode This function is ideal for baking cakes. Place the food inside the oven while it is still cold. The dish may also be placed in a preheated oven. Do not place racks in position 1 and 5 during fanassisted cooking. This is because excessive direct heat can burn temperature sensitive foods. In the ROTISSERIE cooking mode, 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. € Place the dripping pan on the bottom and the rack on top. 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. A cooking mode must be selected before programming can take place. Programming the cooking duration button several times until the 1. Press the icon and the three numerical digits on the DISPLAY begin to flash. Turn the SET TIME KNOB towards “+” and “-” to adjust the duration. When the set time has elapsed, the text END appears on the DISPLAY, the oven will stop cooking and a buzzer sounds. 20 Oven cooking advice table DISHES 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 soufflé, vegetable soufflé, fish soufflé, 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 CANAPES AND STARTERS Savoury sponge cake made with yoghurt Country-style pie Terrines “En cocotte” dishes Soufflé Stuffed vegetables Braised vegetables en cocotte I LEGUMI Flan Terrines Soufflé Dishes with a crust Baking in foil (“en papillote”) Rice DISHES Spit-roast poultry Large braised cuts Sautéed 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) Soufflé Salt-crusted fish EXAMPLES chicken, young cockerel whole braised leg, large capon or turkey, etc. FUNCTION Rotisserie Multilevel TEMPERATURE SUPPORT 270 °C rotisserie spit support 180°C (a third of the meat on dripping pan (baste way through cooking, with cooking juices at lower to 160°C) 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 MEAT Conventional oven Grill Multilevel Multilevel Grill Multilevel Conventional oven Multilevel Multilevel Multilevel Multilevel FISH 21 GB Oven cooking advice table DISHES Biscuit cakes (without yeast) BAKED DESSERTS EXAMPLES sponge cake, sponge fingers, swirled biscuits, brownies, etc. Profiteroles, mini cream puffs, cream puffs, Paris-Brest pastry dessert, Saint Honoré cake, 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. [. . . ]