SCHOLTES BCG 199D P 0 Mode D'emploi page 31

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
(85, 95°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 temperature required for evaporation), the dispersion of cooking sauces
due to evaporation is substantially reduced and the food becomes softer;
• when cooking meat, the muscle fibres contract less than they would during
a classic cooking cycle. 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 vacuum-packed foods 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, 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.
ECO mode
The back heating element is turned on and the fan starts working, ensuring
a smooth and uniform heat level inside the oven.
This programme is indicated for slow cooking of any type of food with
temperatures which can be set up to a maximum of 200°C; the programme
is also suitable for heating food and to complete the cooking process.
The programme is particularly suitable for the slow cooking of meat and fish, as
it allows you to have softer meat and save energy at the same time. For a better
energy effectiveness, when the cycle starts only one light remains turned on
Rotisserie spit
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 spit roast function by
selecting the symbols.
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.
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.
CAKE mode (PLUM-CAKE)
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.
BREAD mode
Use this function to make bread. 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;
• remember to pour 150 g (150 ml) of cold water into the dripping
pan, which should be placed in position 7.
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 40°. At this point it
will be possible to place the bread in the oven.
Recipe for BREAD (maximum amount of dough):
Ingredients:
• 1.3 kg flour
• 700 g water
• 25 g salt
• 50 g fresh baker's yeast or 4 sachets dried yeast powder.
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