Automatic Cooking Modes - SCHOLTES FP E6.1 S Manual De Instrucciones

TRADITIONAL OVEN mode
GB
Both the top and bottom heating elements will come on.
With this traditional cooking mode, it is best to use one
cooking rack only.
ROTISSERIE mode
The top and circular heating elements switch on and the fan
begins to operate. This combination of features increases
the effectiveness of the unidirectional thermal radiation of
the heating elements through forced circulation of the air
throughout the oven.
This helps prevent food from burning on the surface,
allowing the heat to penetrate right into the food. Always
cook in this mode with the oven door closed.
BARBECUE mode
The top heating element come on. The high and direct
temperature of the grill is recommended for food that
requires high surface temperature. Always cook in this mode
with the oven door closed.
TURNSPIT mode
The top heating element, as well as the turnspit, will come
on. The function is ideal for turnspit cooking. Always cook
in this mode with the oven door closed.
PIZZA mode
Use this function to make pizza. Refer to the chapter
"Automatic cooking modes" for details.
Rotisserie spit
3. Start the spit roast function by selecting the
! When mode is on, the rotisserie will stop if the door is
opened.

Automatic cooking modes

These modes are completely automatic: the cooking time
and temperature are preset.
! It is possible to vary the cooking time to optimise and
personalise the final result.
! When the cooking time has been reached, the oven buzzer
sounds 3 times.
! Do not open the oven door to avoid offsetting the cooking
time and temperature.
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To operate the rotisserie spit
(see diagram) proceed as
follows:
1. Place the dripping pan 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.
symbols.
BREAD mode
To obtain the best results, we recommend that you carefully
observe the instructions below:
• follow the recipe;
• do not exceed the maximum weight of the dripping pan.
• remember to put 100 ml of water in the dripping
pan above the tray holding the dough; commence
cooking while the oven is still cold.
• the dough must be leavened at room temperature for
1 - 1 ½ hours (depending on the room temperature) or
until the dough has doubled in size.
Recipe for BREAD:
1 Dripping pan of 1000 g Max, lower level
2 Dripping pans of 1000 g Max, medium and lower levels
Recipe for 1000 g of dough: 600 g flour, 350 ml water, 10 g
salt, 25 g fresh yeast (or 2 sachets of powder yeast)
Method:
• Mix flour and salt in a large bowl.
• Dilute yeast in lukewarm water (approximately 35
degrees).
• Make a small well in the mound of flour.
• Pour in water and yeast mixture.
• Knead dough by stretching and folding it over itself with
the palm of your hand for 10 minutes until it has a uniform
consistency and is not too sticky.
• Ball and cover the dough with plastic wrap and leave it
to leaven at room temperature for 1 - 1 ½ hours (until it
has doubled in size).
• Cut the dough into equal sized loaves.
• Place them in the dripping pan on oven paper.
• Cover the loaves with flour.
• Make incisions on the loaves.
• Pour 100 ml of cold distilled water into the dripping pan
and place it above the tray holding the dough.
• Place loaves inside the cold oven.
• Start BREAD cooking mode
• Once baked, leave the loaves on one of the grills until
they have cooled completely.
PIZZA mode
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 500g and
700g.
• lightly grease the dripping pan.
Recipe for PIZZA:
1 Dripping pan, Lower level, Hot or cold oven
Recipe for 3 pizzas of approximately 550g: 1000g flour,
500ml water, 20g salt, 20g sugar, 100ml olive oil, 20g fresh
yeast (or 2 sachets of powder yeast)
• leavening at room temperature: 1 hour.
• place inside hot or cold oven.
• start PIZZA cooking mode.