User manual SCHOLTES RU 20/B

[. . . ] It is advisable to install the oven so that it rests on two strips of wood, or on a completely flat surface with an opening of at least 45 x 560 mm (see figures). Keep all packaging material out of reach of children. The appliance must be installed by a qualified professional in accordance with the instructions provided. Incorrect installation may damage property or cause harm to people or animals. [. . . ] Place the pizza in the oven using the palette knife supplied and confirm that you have done so by pressing the "START/STOP" button. Once the short cooking process is complete (3-4 minutes), a buzzer will indicate the start of a browning phase. When the pizza is cooked to your liking, remove it from the oven using the palette knife supplied. To cook another pizza, wait for the oven to indicate that it has reached the optimal temperature once more. It is also possible to cook several pizzas in sequence, within a very short space of time (for example, if you wish to have a pizza which is ready to eat every 7-8 minutes). Fit the DIVIDER to the DIVIDER shelf "D" using the pin, with the arrows turned towards the rear part of the oven. A buzzer will sound to confirm that the DIVIDER has been fitted correctly; it will then be possible to use the two Main and Small Space compartments separately or at the same time. The display shows: UNIVERSAL AUTOMATIC MY RECIPES with the first option selected (white text on a black background). When the preheating process has finished, a buzzer sounds and all the preheating indicator lights show that this stage has been completed: 9. During cooking it is always possible to: - modify the temperature by pressing the "°C" button, adjust the figure using the If a blackout occurs while the oven is already in operation, an automatic system within the appliance will reactivate the cooking mode from the point at which it was interrupted, provided that the temperature has not dropped below a certain level. Programmed cooking modes which have not yet started will not be restored and must be reprogrammed. DESSERTS mode This cooking mode is suitable for all baked desserts which do not fall into the PASTRIES or TARTS category (for example, small choux pastries, sponge cake, etc. DEFROST mode The fan at the bottom of the oven circulates roomtemperature air around the food. This mode is suitable for defrosting any type of food, especially delicate items that should not be heated, for example: ice-cream cakes or cakes made with custard, cream or fruit. LOW TEMPERATURE mode 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 (85, 95 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 temperature required for evaporation), the dispersion of cooking sauces due to evaporation is substantially reduced and the food becomes softer; · When cooking meat, the muscle fibres contract less than they would during a classic cooking cycle. 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. Cooking vacuum-packed foods at low temperatures, a technique used for over 30 years by the most prestigious chefs, brings many advantages: · Culinary: flavours are concentrated and the taste, softness and tenderness of the food are maintained; Hygienic: provided that hygiene regulations are respected, this type of cooking protects the food from the harmful effects of oxygen, thus ensuring that the dishes may be stored for longer in the refrigerator; · Organisational: thanks to the longer storage period, dishes may be prepared well in advance. Diet-related: this type of cooking limits the amount of fatty substances used and therefore means that the food is lighter and easier to digest; · Financial: the food shrinks less so there is more of the product left after it has been cooked. To use this technique, you must use a vacuumpacking machine and the appropriate bags. Follow the instructions supplied relating to vacuum-packing food carefully. [. . . ] Use a screwdriver to lift up and turn the small levers F located on the two hinges (see diagram). Do not touch the light bulb directly with your hands. Remove the two frames, lifting them away from the spacers A (see figure). Choose which shelf to use with the sliding rack. [. . . ]