SCHOLTES SPY1S, Руководство по эксплуатации

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9
EN
Start-up and Use
AUTOMATIC Cooking Programme
So as not to distort the cooking times or change the
temperature, do not open the oven door during cooking.
The cooking temperature and duration are
preselected using the C.O.P.® (Programmed Optimal
Cooking) system, which automatically guarantees a
perfect result. Cooking stops automatically and the oven
signals that the dish is ready. This chapter was written
with the invaluable help of our culinary expert. We
recommend following the advice below to make the
most of this expertise and obtain perfect results in the
kitchen. The choice of cooking modes, temperatures
and shelf levels are those that our culinary expert uses
regularly to obtain the best results.
ROASTING programme
Choose this function to roast beef, pork, chicken or
lamb. Cook dishes from cold. They may also be cooked
in a preheated oven. Some ROASTING programmes
give the option of selecting how well to cook the meat:
WELL DONE , MEDIUM-RARE or RARE .
PIES programme
This function is ideal for making baked pie dessert.
TARTS programme
This is the ideal function for all tarts (that need to be well
cooked from below). Cook from cold. Dishes may also
be cooked in a preheated oven.
PASTRIES programme
This is the ideal function for all pastry (that need to be
well cooked from below). Cook from cold. Dishes may
also be cooked in a preheated oven.
DESSERTS programme
This cooking programme is recommended for patisserie
which do not contain yeast (non-pie). Cook from cold.
Dishes may also be cooked in a preheated oven.
BREAD programme
This is the ideal function for baking bread. Refer to the
next paragraph for a detailed recipe. To obtain the best
results, we recommend carefully following the advice
below:

Follow the recipe to the letter.

Do not forget to put 100 ml of cold water in a pie
dish placed on the base of the oven
Cook from cold. If the oven is already hot from prior
cooking, the display will show the message
“ Oven too
hot ” until the temperature has dropped to 40 ° C. The
bread may then be cooked.
BREAD recipe (maximum quantity of dough) :
Ingredients:

650 g flour

350 g water

12 g salt

25 g baker
’
s fresh yeast or 4 sachets of dry yeast.
Preparation:

Mix the flour and salt in a large recipient.

Dilute the fresh yeast in tepid water (approximately
35
°
C).

Make a well in the centre of the flour.

Pour the water and yeast into the well.

Mix and knead lightly to obtain a non-sticky, uniform
dough, then knead for 10 minutes by stretching and
folding the dough over on itself.

Form a ball, place it in a bowl and cover with
plastic film to prevent the surface of the dough from
drying out.
Place the bowl in the oven, select the manual PROVING
programme at 40 ° C and leave to rise for 30 to 45
minutes, or at room temperature for about an hour (the
dough should double in volume).

Take the dough and knead it lightly; divide it into
several pieces.

Place the bread rolls on the grid covered with
baking parchment (cut to size, to fit the drip tray)
and sprinkle them with flour.