Practical Cooking Advice - Scholtes FP E6.1 GF S Bedienungsanleitung

3. Turn the SET TIME KNOB towards " " and " " to adjust the hour value.
GB
4. Press the button again so that the other two numerical digits on the
DISPLAY begin to flash.
5. Turn the SET TIME KNOB towards " " and " " to adjust the minute value.
6. Press the button again to confirm.
7. When the set time has elapsed, the text END appears on the DISPLAY,
the oven will stop cooking and a buzzer sounds.
• For example: it is 9:00 a.m. and a duration of 1 hour and 15 minutes is
programmed, while the end time is set to 12:30. The programme will start
automatically at 11:15 a.m.
Programming has been completed when the
DISPLAY shows the cooking end time and the cooking duration alternately.
To cancel programming, turn the SELECTOR knob to the "0" position.
Oven cooking advice table
DISHES
Savoury sponge cake
made with yoghurt
Country-style pie
Terrines
"En cocotte" dishes
Soufflé
Stuffed vegetables
Braised vegetables en
cocotte
Flan
Terrines
Soufflé
Dishes with a crust
Baking in foil ("en
papillote")
Rice
DISHES
Spit-roast poultry
Large braised cuts
Sautéed meat en cocotte,
traditional dishes
Grilled meat
Meat with a crust
Salt-crusted dishes
Grilled fish and kebabs
Whole (stuffed) fish
Fish fillet (with wine or other
liquid)
Baking in foil ("en papillote")
Fish with a crust (puff pastry or
shortcrust pastry)
Soufflé
Salt-crusted fish
26
and icons light up. The
EXAMPLES
savoury sponge cake with olives, tuna, etc.
cheese country-style pie, salmon pastry, ...
fish, meat, vegetable, foie gras terrines, etc.
poultry liver pie, salmon mousse, eggs en cocotte,
etc.
cheese soufflé, vegetable soufflé, fish soufflé, etc.
potatoes, tomatoes, courgettes, cabbages, etc.
lettuce, saffron carrots, salsify, etc.
mushroom flan, vegetable pancake, etc.
vegetable terrines
asparagus soufflé , tomato soufflé, etc.
vegetable pie, etc.
truffles, etc.
Pilaff
EXAMPLES
chicken, young cockerel
whole braised leg, large capon or
turkey, etc.
beef bourguignon, rabbit cacciatora,
veal Marengo, lamb stew, Basque
chicken, etc. Hotpot, terrine, etc.
grilled steak, chops, sausages, kebabs,
chicken drumsticks, etc.
beef Wellington, leg with a crust, etc.
salt-crusted poultry, etc.
sea bass, mackerel, sardines, mullet,
tuna, etc.
bream, carp, etc.
salmon, rock-fish, cod, sea bass, etc.
sole, dab, scallops, etc.
salmon, kebabs, etc.
scallops, etc.
sea bass, carp, etc.

Practical cooking advice

! Do not place racks in position 1 and 5 during fan-assisted cooking. This is
because excessive direct heat can burn temperature sensitive foods.
! In the ROTISSERIE cooking mode, place the dripping pan in position 1 to
collect cooking residues (fat and/or grease).
MULTILEVEL
• Use positions 2 and 4, placing the food which requires more heat on 2.
• Place the dripping pan on the bottom and the rack on top.
PIZZA
• Use a lightweight aluminium pizza pan. Place it on the rack provided.
For a crispy crust, do not use the dripping pan as this extends the total
cooking duration and prevents the crust from forming.
• If the pizza has a lot of toppings, we recommend adding the mozzarella
cheese on top of the pizza halfway through the cooking process.
FUNCTION TEMPERATURE
Baked cakes or Multilevel 160 °C
Baked cakes or Multilevel 200 °C
Traditional oven 160 °C
Traditional oven 160 °C
Multilevel 200 °C
Multilevel 200 °C
Traditional oven 200 °C
Traditional oven 160 °C
Traditional oven 160 °C
Multilevel 200 °C
Multilevel 200 °C
Multilevel 200 °C
Traditional oven 180 °C
FUNCTION TEMPERATURE
Rotisserie 270 °C
180°C (a third of the
Multilevel way through cooking,
lower to 160°C)
Conventional oven 190 °C
Grill 200 °C
Multilevel 200 °C
Multilevel 240
Grill 180
Multilevel 200 °C
Conventional oven 200 °C
Multilevel 200 °C
Multilevel 200 °C
Multilevel 200 °C
Multilevel 240 °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
on dripping pan
or cake tin on dripping pan
baking dish on dripping pan
baking dish or cake tin on dripping
pan (bain-marie filled with hot water)
cake tin on dripping pan (bain-marie
filled with hot water)
cake tin on dripping pan
on dripping pan
foil pouch on dripping pan
tray on plate
SUPPORT
rotisserie spit support
meat on dripping pan (baste
with cooking juices at
regular intervals)
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
cake tin on dripping pan
fish on dripping pan or tray
on dripping pan