SCHOLTES BC 99P S Mode D'emploi page 29

MULTILEVEL function
All heating elements and the fan are activated. Since the
heat remains constant throughout the oven, the air cooks
and browns food in a uniform manner. A maximum of four
racks may be used at the same time. If you are using
several racks at the same time, we recommend you place
the dripping pan on the lower rack. If you are cooking on
4 levels at the same time, we recommend you place the
shelves on racks 3, 5 and 6 and the dripping pan on rack 1.
CONVENTIONAL function
When using this traditional cooking mode, it is best to use
one cooking rack only. Recommended for slow cooking, or
cooking with a bain-marie. When using a bain-marie, the
water should be poured directly into the dripping pan.
ROTISSERIE function
The top heating element and the rotisserie spit will be
activated. The function is ideal for rotisserie spit cooking.
Always cook in this mode with the oven door closed.
LOW TEMPERATURE function
This type of cooking can be used for proving, defrosting,
preparing yoghurt, heating dishes at the required speed
and slow cooking at low temperatures. The temperature
options are: 40, 85 and 120.
PYROLYTIC function
This mode cleans the oven automatically and thoroughly
using pyrolysis (see Care and maintenance).
! The default setting is 90 minutes.
Rotisserie spit *
3. Start the spit roast function by selecting the
Automatic (Success) cooking functions
! 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.
Once the automatic (Success) cooking function has been
selected, the text "IN" (indicating the start of the function)
and the cooking duration appear on the display.
*
Only available in certain models.
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 function
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.
Method:
• Mix the flour and salt in a large bowl.
• Dilute the yeast in lukewarm water (approximately 35
degrees).
• Make a small well in the mound of flour.
• Pour in the water and yeast mixture.
• Knead the 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.
• Form the dough into a ball shape, place it in a large bowl
and cover it with transparent plastic wrap to prevent the
surface of the dough from drying out. Place the bowl in
the oven, set to 40° using the PROVING manual function,
and leave to rise for approximately 30–45 minutes.
Alternatively, leave at room temperature for approximately
1 hour (until the dough has doubled in volume).
• Break up the dough, kneading gently, and divide it to
create several loaves.
• Place them on a sheet of baking paper (cut to the same
size as the inside of the dripping pan) on top of the rack
(or on 2 or 3 racks if you wish to cook the loaves on
different shelves) and dust them lightly with flour.
• Make a few incisions in the top using a sharp blade.
• Place the rack in the oven, on shelf level 2 if using only
one level, or place two racks on shelf levels 1 and 4 if
using two levels, or place three racks on shelf levels 1,
3 and 5 if using three levels.
• Place the dripping pan on shelf level 7 and pour in 150
g (1,5 dl) cold water.
• Place the food inside the oven while it is still cold.
• Start the automatic (Success) function BREAD.
• When the cooking process has finished, leave the loaves
to rest on the rack until they have completely cooled.
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