Scholtes FL 84G XA Bedienungsanleitung Seite 25

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Mode Cooking programme recommended for ...
Cooking several dishes on 2 or 3 racks
Multilevel simultaneously without the respective flavours or
aromas mingling
Beef steak, fish, grilled food and gratin dishes,
Grill
etc.
Spit Roast Cooking red or white meat roasts
Gratin/baked foods (potato gratin, parmentier,
Gratin
lasagne, etc.)
Slow-cooking dishes (hotpots, beef bourguignon,
Tradition casseroles, etc.) or bain-marie cooking (terrines,
crème caramel, etc.)
Roasting Roasts (white or red meat)
Baking process for dough made with yeast or
Baking baking powder (brioches, bread, sugar pie,
croissants, etc.)
Brioche Baked desserts (made using natural yeast)
Pies Sweet or savoury pastries (puff or flaky pastry)
All desserts not included in the Pies / Tarts and
Baked Cakes Brioche categories (choux pastries, pound cake,
sponge cake, turnovers, clafoutis, etc.)
Low temperature 85 Meat, vegetables, fish, etc.
Low temperature 95 Meat, vegetables, fish, etc.
Low temperature 120 Meat, vegetables, fish, etc.
Heating Pre-prepared dishes
Pasteurisation Fruit, vegetables, etc.
S s oo in a

Mode Cooking programme recommended for ...
Roast Beef Roast beef
Roast veal Roast veal
Roast pork Roast pork
Roast chicken Roast chicken
Leg of lamb Leg of lamb
Pies Sweet or savoury pastries (shortcrust, puff or flaky)
Desserts made with natural yeast (brioches,
Brioche
almond cake, etc.)
Desserts made with baking powder (marbled
Rich fruit cake
biscuits, pound cake, etc.)
Desserts without yeast (clafoutis, almond pithivier,
Cakes
torta rustica, etc.)
Bread *
Shelf level
1
1
1
2
2
1
2
2
2
2
2
2
2
2
i e table
Shelf level
1
1
1
1
1
2
2
2
Rack level 1 Rack level 2 Oven at start NotaNote
5 (if cooking
3 Pre-heated
on 3 shelves)
The shelf height depends on the
Pre-heated
size of the food to be grilled
3 (spit) Cold
Cold
Pre-heated
2 Cold
Cold
Pre-heated
2 Pre-heated
Pre-heated
Cold
Cold
Cold
Cold
Cold
Rack level 1 Rack level 2 Oven at start
2
2
Cold
2
2
2
2
Cold
*
If you use this function for one dish only, place the oven tray
on shelf 2.
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.
When using a bain-marie, you can pour the water directly
into the dripping pan.
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.
Temperature (40 °C) cannot be adjusted.
If you wish to cook a pizza, set the temperature to 220°C.
Perfect cooking from underneath and browning on top for
decoration.
If you use a single shelf, position the mixture (choux pastry,
turnovers, etc.) or the cake tin (sponge cake, etc.) on the
dripping pan.
Temperature (140 °C) cannot be adjusted.
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.
Note
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.
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.
*
B
5