SCHOLTES FL 86 AN, Руководство по эксплуатации

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2 6
G B
C réation cooking ad v ice tab le
The Création cooking programmes have default cooking temperatures.
S ucc ès c oo k in g a dv i c e tab l e
The Succès cooking programmes have default cooking temperatures and durations.
Mode Cooking programme recommended for … Shelf level Rack level 1 Rack level 2 Oven at start NotaNote
Multilevel
Cooking several dishes on 2 or 3 racks
simultaneously without the respective flavours or
aromas mingling
1 3
5 (if cooking
on 3 shelves)
Pre-heated
If you use this function for one dish only, place the oven tray
on shelf 2.
Grill
Beef steak, fish, grilled food and gratin dishes,
etc.
1
The shelf height depends on the
size of the food to be grilled
Pre-heated
Spit Roast Cooking red or white meat roasts 1 3 (spit) Cold
Gratin
Gratin/baked foods (potato gratin, parmentier,
lasagne, etc.)
2 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.
Tradition
Slow-cooking dishes (hotpots, beef bourguignon,
casseroles, etc.) or bain-marie cooking (terrines,
crème caramel, etc.)
2 Pre-heated
When using a bain-marie, you can pour the water directly
into the dripping pan.
Roasting Roasts (white or red meat) 1 2 Cold
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.
Baking
Baking process for dough made with yeast or
baking powder (brioches, bread, sugar pie,
croissants, etc.)
2 Cold Temperature (40 °C) cannot be adjusted.
Brioche Baked desserts (made using natural yeast) 2 Pre-heated If you wish to cook a pizza, set the temperature to 220°C.
Pies Sweet or savoury pastries (puff or flaky pastry) 2 Pre-heated
Perfect cooking from underneath and browning on top for
decoration.
Baked Cakes
All desserts not included in the Pies / Tarts and
Brioche categories (choux pastries, pound cake,
sponge cake, turnovers, clafoutis, etc.)
2 Pre-heated
If you use a single shelf, position the mixture (choux pastry,
turnovers, etc.) or the cake tin (sponge cake, etc.) on the
dripping pan.
Low temperature 85 Meat, vegetables, fish, etc. 2 Cold
Low temperature 95 Meat, vegetables, fish, etc. 2 Cold
Low temperature 120 Meat, vegetables, fish, etc. 2 Cold
Heating Pre-prepared dishes 2 Cold Temperature (140 °C) cannot be adjusted.
Pasteurisation Fruit, vegetables, etc. 2 Cold
Small containers may be positioned on 2 levels (dripping
pan on the 1st shelf and rack on the 3rd shelf). Let the
containers cool inside the oven.
Mode Cooking programme recommended for … Shelf level Rack level 1 Rack level 2 Oven at start Note
Roast Beef Roast beef 1 2
Roast veal Roast veal 1 2
Roast pork Roast pork 1 2
Roast chicken Roast chicken 1 2
Leg of lamb Leg of lamb 1 2
Cold
If your meat is in a roasting dish, use the dripping pan on
shelf 2. These dishes may also be placed in a hot oven if
necessary.
Pies Sweet or savoury pastries (shortcrust, puff or flaky) 2
Brioche
Desserts made with natural yeast (brioches,
almond cake, etc.)
2
Rich fruit cake
Desserts made with baking powder (marbled
biscuits, pound cake, etc.)
2
Cakes
Desserts without yeast (clafoutis, almond pithivier,
torta rustica, etc.)
2
Cold
To cook several items at once, place the dripping pan on
the first shelf and the grids on the third and fifth shelves.
These dishes may also be placed in a hot oven.
Bread * * *