Cooking Modes - Scholtes CI 55 V W Bedienungsanleitungen

Cooking modes

! All cooking modes have a default cooking
temperature which may be adjusted manually to a value
between 40°C and 250°C as desired.
DEFROST mode
The fan at the bottom of the oven circulates room-
temperature 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. The defrosting time will be approximately halved.
When defrosting meat, fish or bread, the process may
be accelerated by selecting the "multilevel" mode and
setting a temperature between 80°C and 100°C.
! Food must be eaten promptly after it has been
defrosted. Never re-freeze food that has thawed.
Remove the food from the oven once it has completely
defrosted and place it in the refrigerator until it is eaten
or cooked.
LEAVENING mode
Rising process for dough made with yeast (brioches,
bread, sugar pie, croissants, etc.).
Place the food inside the oven while it is still cold.
Temperature (40°C) cannot be adjusted.
BRIOCHE mode
Ideal for baked desserts (made using natural yeast).
Place the food inside the oven when it has heated up. If
you wish to cook a pizza, set the temperature to 220?.
PIES mode
Ideal for sweet or savoury pastries (puff or flaky
pastry). Offers perfect cooking from underneath and
browning on top for decoration. Place the food inside
the oven when it has heated up.
MULTILEVEL mode
Since the heat remains constant throughout the oven,
the air cooks and browns food in a uniform manner. A
maximum of two racks may be used at the same time.
TRADITIONAL OVEN mode
When using this traditional cooking mode, it is best to
use one cooking rack only.
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ROASTING mode
This combination of features increases the
effectiveness of the unidirectional thermal radiation
provided by the heating elements through the forced
circulation of the air throughout the oven.
This helps prevent food from burning on the surface
and allows the heat to penetrate right into the food.
Always cook in this mode with the oven door closed.
SPIT ROAST mode
The function is ideal for rotisserie spit cooking. Always
cook in this mode with the oven door closed.
BARBECUE mode
The high and direct temperature of the grill is
recommended for food which requires a high surface
temperature. Always cook in this mode with the oven
door closed.
Spit roast
in position 1.
2. Place the rotisserie support in position 3 and insert
the spit in the hole provided on the back panel of the
oven.
3. Start the spit roast function by selecting the
symbols.
! When this mode is enabled, the rotisserie spit will stop
if the door is opened.
To operate the spit roast
function (see diagram)
proceed as follows:
1. Place the dripping pan
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