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Scholtes FLL 934 XA Manual

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LIGHTLY DONE/BROWNED MERINGUE mode
The default temperatures cannot be modified.
The LIGHTLY DONE MERINGUE cooking mode is ideal
for drying meringues. The BROWNED MERINGUE
cooking mode is ideal for browning meringues.
DEFROST mode
The fan at the bottom of the oven circulates room-
temperature air around the food. This programme 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.
LOW TEMPERATURE modes
This type of cooking mode, used for years by
industry professionals, enables food (meat, fish, fruit
and vegetables) to be cooked at very low
temperatures (between 85 and 120°C), thereby
guaranteeing a perfect level of cooking and
enhancing the taste as much as possible.
The value of these advantages should not be
underestimated:
As the cooking temperatures are very low (in
general they are lower than the evaporation
temperature), the dispersion of cooking sauces
due to evaporation is substantially reduced and
the food becomes softer.
When cooking meat, the muscular fibres contract
less than they would during a classic cooking
programme. The result is a more tender meat
which does not need to be rested after it is
cooked. Meat should be browned before it is
placed in the oven.
Cooking foods which have been vacuum-packed at
low temperatures, a technique used 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, guaranteeing
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 given relating to vacuum-packing
food carefully.
The vacuum-packing technique may also be used
for raw products (fruit, vegetables, etc.) in addition
to pre-cooked products (traditional cooking).
Spit roast
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.
3. Start the rotisserie spit by selecting the
cooking
mode.
! When this mode is enabled, the spit will stop if the
door is opened.
Succès automatic cooking modes
! Do not open the oven door as this will disrupt the
cooking time and temperature.
The Succès
function encompasses all the automatic
cooking programmes devised and set by our chef.
All Succès cooking modes are completely automatic: the
temperature and cooking duration are pre-set values,
guaranteeing a perfect result every time - automatically.
These values cannot be adjusted using the C.O.P.
®
(Programmed Optimal Cooking) system. Cooking
ends automatically and the oven informs you when the
dish is ready (only the Pizzeria function requires the
user to check the food before taking it out of the oven).
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.
None of the Succès cooking modes - except the
Pizzeria function - require the oven to be preheated
(see following paragraph).
For the ROAST... and PIES... cooking modes, it is
possible to programme a delayed start.
… 24 …


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