User manual SCHOLTES FNG 56

[. . . ] Setting the clock Setting the minute minder Using the oven Manual cooking modes Automatic cooking modes Programming cooking Practical cooking advice Assistance Oven cooking advice table Switching the appliance off Cleaning the appliance Cleaning the oven door Replacing the light bulb Assembling the sliding rack kit Automatic cleaning using the PYROLYTIC cycle 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. Please read this manual carefully: it contains important information concerning the safe operation, installation and maintenance of the appliance. Ventilation To ensure adequate ventilation is provided, the back panel of the cabinet must be removed. [. . . ] Press the button again so that the other two numerical digits on the DISPLAY begin to flash. Turn the SET TIME KNOB towards + and - to adjust the minute value. And a duration of 1 hour and 15 minutes is programmed, while the end time is set to 12:30. Programming has been completed when the and icons light up. Once baked, leave the loaves on one of the grill racks until they have cooled completely. PIZZA mode Use this function to make pizza. Please see the following chapter for further details. To obtain the best results, we recommend that you carefully observe the instructions below: follow the recipe; the weight of the dough should be between 500g and 700 g; lightly grease the dripping pan and the baking trays. Place the food inside the oven while it is still cold. country-style cheese pie , salmon pastry , . Fish, meat, vegetable, foie gras terrines, etc. poultry liver paté , salmon mousse , eggs en cocotte , etc. Cheese soufflé, vegetable soufflé, fish soufflé, etc. 200 °C 160 °C 160 °C 200 °C 200-210 °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 (bain-marie filled with hot water) baking dish on dripping pan (bain-marie filled with hot water) cake tin on dripping pan tray on dripping pan on dripping pan or cake tin on dripping pan 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 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 MEAT Sautéed meat en cocotte, traditional dishes Grilled meat Meat with a crust Salt-crusted dishes Grilled fish and kebabs 180°C (a third of the meat on dripping pan (baste with way through cooking juices at regular cooking, lower to intervals) 160°C) 190 °C 200 °C 200 °C 240 °C 180 °C 200 °C 200 °C 200 °C 200 °C 200-210 °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 tray on dripping pan cake tin on dripping pan fish on dripping pan or tray on dripping pan Whole (stuffed) fish bream, carp, etc. Multilevel Fish fillet (with wine or salmon, rock-fish, cod, sea bass, Conventional other liquid) etc. 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 Soufflé 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 Honoré cake, etc. Baked cakes or Multilevel FUNCTION TEMPERATURE 200 °C 200 °C 180 °C 180 °C 220 °C 190 °C 180 °C 160 °C 180 °C 200 °C 200 °C 180 °C 180 °C 70 °C 110 °C 190 °C Baked cakes or Multilevel 160 °C 180 °C 200 °C Multilevel 200 °C SUPPORT cake tin on dripping pan cake tin on dripping pan cake tin on dripping pan cake tin on dripping pan (with baking beans weighing the pastry down ) cake tin on dripping pan on dripping pan on dripping pan on dripping pan or cake tin on dripping pan on dripping pan on dripping pan on dripping pan on dripping pan on dripping pan on dripping pan on dripping pan cake tin on dripping pan moulds or baking dish on dripping pan (bain-marie on dripping pan) cake tin on dripping pan cake tin on dripping pan cake tin or foil pouch on dripping pan EXAMPLES Roast veal Roast pork Roast veal Roast meats Roast chicken Leg of lamb Roast beef Sponge cake made with yoghurt and pound cake (with baking powder) Fruit tarts (shortcrust pastry or puff pastry, with or without flan filling) Puff pastry Desserts without yeast (clafoutis, almond pithivier, torta rustica, etc. ) Deep-pan pizza, focaccia (bread dough) *** fruit-filled sponge cake made with yoghurt, marble cake, pound cake, etc. [. . . ] The holes for the left frame are situated at the top, while the holes for the right frame are at the bottom. When the pyrolytic cycle is activated, food and grime residues are burnt away. 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. [. . . ]