SCHOLTES BC 199D P 0 XA Manual De Instrucciones página 34

Cooking vacuum-packed foods at low temperatures, a technique used
GB
for over 30 years by the most prestigious chefs, brings many advantages:
• culinary: flavours are concentrated and the taste, softness and tenderness
of the food are maintained;
• hygienic: provided that hygiene regulations are respected, this type of
cooking protects the food from the harmful effects of oxygen, thus ensuring
that the dishes may be stored for longer in the refrigerator;
• organisational: thanks to the longer storage period, dishes may be prepared
well in advance.
• diet-related: this type of cooking limits the amount of fatty substances used
and therefore means that the food is lighter and easier to digest;
• financial: the food shrinks less so there is more of the product left after it
has been cooked.
To use this technique, you must use a vacuum-packing machine and the
appropriate bags. Follow the instructions supplied relating to vacuum-packing
food carefully.The vacuum-packing technique may also be used for raw
products (fruit, vegetables, etc.) as well as pre-cooked products (traditional
cooking).
PASTEURISATION mode
This cooking mode is suitable for fruit, vegetables, etc...
Small containers may be placed on 3 shelf levels. Let the containers cool
inside the oven. Place the food inside the oven while it is still cold. Place the
food inside the oven while it is still cold.
AUTOMATIC cooking modes
! Do not open the oven door as this will disrupt the cooking time and
temperature.
! The temperature and cooking duration are pre-set values, guaranteeing
a perfect result every time - automatically. These values are set using the
C.O.P.® (Programmed Optimal Cooking) system. The cooking cycle stops
automatically and the oven indicates when the dish is cooked.
This chapter was written with the help of our very own culinary expert. We invite
you to follow his advice so you can benefit from his experience and perfect your
cooking skills. The recommended cooking modes, temperatures and oven
shelf heights reflect our expert's own experience in the kitchen and will help
you achieve the very best results.
ROAST... mode
Use this function to cook beef, veal, pork, chicken and lamb. Place the food
inside the oven while it is still cold. The dish may also be placed in a preheated
oven. Some of the ROAST modes offer the option of selecting the desired
cooking level: WELL DONE, MEDIUM or RARE.
SHORTCRUST TARTS mode
This function is ideal for all recipes which use shortcrust pastry (usually made
without eggs). Place the food inside the oven while it is still cold. The dish may
also be placed in a preheated oven.
TARTS mode
This function is ideal for all tart recipes (which normally need to be heated
well from underneath). Place the food inside the oven while it is still cold. The
dish may also be placed in a preheated oven.
BRIOCHE mode
This function is ideal for baked desserts (made using natural yeast). Place
the food inside the oven while it is still cold. The dish may also be placed in
a preheated oven.
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CAKE mode
This function is ideal for all recipes made using baking powder. Place the
food inside the oven while it is still cold. The dish may also be placed in a
preheated oven.
DESSERTS mode
This function is ideal for all other recipes which do not contain yeast (not
tarts). Place the food inside the oven while it is still cold. The dish may also
be placed in a preheated oven.
SOFT PIZZA/CRISPY PIZZA mode
Use this function when making pizza (dough of a particular thickness). Please
see the following chapter for further details.
To obtain the best results, we recommend that you carefully observe the
instructions below:
• follow the recipe;
• the weight of the dough should be between 350 g and 500 g;
• lightly grease the dripping pan and the baking trays.
Place the food inside the oven while it is still cold. If you wish to place the
food in the oven after it has been preheated, immediately following a high-
temperature cooking programme, the text "OVEN TOO HOT" will appear on
the display until the temperature of the oven has fallen to 120°. At this point
it will be possible to place the pizza in the oven.
Recipe for PIZZA:
Makes 3 or 4 pizzas: 1000 g flour, 500 ml water, 20 g salt, 20 g sugar, 100 ml
olive oil, 20 g fresh yeast (or 2 sachets of powder yeast)
• Proving at room temperature: 1 hour, or manual PROVING function set
to 40°. Leave to rise for approximately 30-45 minutes.
• Place the food inside the oven while it is still cold.
• Start the PIZZA cooking mode.
Using the Small Space and Main Space at the same
time
! Simultaneous operation is only possible when using the UNIVERSAL
functions
Starting the oven
1. Fit the DIVIDER to the DIVIDER shelf "D" using the pin, with the arrows
turned towards the rear part of the oven. A buzzer will sound to confirm that
the DIVIDER has been fitted correctly; it will then be possible to use the
two Main and Small Space compartments separately or at the same time.
! The
button will be enabled.
! To return to the main programme selector menu screen, press the "P" button.
! Thanks to the high energy efficiency of the appliance, it only takes around
15 minutes for the SMALL SPACE cavity to preheat.
! If the MAIN SPACE is set at a temperature below 150°C, in order to
safeguard the cooking results, the grill function will not start: the display will
show the text OFF.
2. Switch the control panel on by pressing the
3. Press the button to select the cavity in which you wish to perform the
cooking cycle. The icon indicates that the Small Space has been selected
and that it is therefore possible to adjust the Small Space settings; the
button.