SCHOLTES BC 199DT P XA S Manual De Instrucciones página 35

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.
The table below specifies whether it is best to pre-heatyour
oven or not for each UNIVERSAL, cooking mode. Observing
these suggestions will guarantee perfect results.
If you wish to place food in a preheated oven, wait for the
preheating stage to be completed (this will be signalled by
a series of beeps).
The temperature is set automatically, according to the cooking
mode selected; however, you may adjust it to suit your recipe.
You can also set a cooking duration with an immediate or
delayed start.
MULTILEVEL mode
Since the heat remains constant throughout the oven, the
air cooks and browns food in a uniform manner. A maximum
of three racks may be used at the same time.
ROAST mode
The circular heating element, as well as the fan, will come on.
This combination of features increases the effectiveness of
the unidirectional thermal radiation provided by the heating
elements through the forced circulation of the air throughout
the oven. This helps prevent food from burning on the surface
and allows the heat to penetrate right into the food.
Always cook in this mode with the oven door closed.
PROVING mode
The circular heating element will come on and the fan
will operate during the preheating stage only. The oven
temperature is ideal for activating the rising process. Always
cook in this mode with the oven door closed.
BRIOCHE mode
The parameters used make this cooking mode ideal for
desserts containing natural yeast.
TARTS mode
The parameters used make this cooking mode ideal for all
tart recipes.
DESSERTS mode
This cooking mode is suitable for all baked desserts which
do not fall into the PASTRIES or TARTS category (for
example, small choux pastries, sponge cake, etc...).
TRADITIONAL/QUICK MERINGUE mode
The default temperatures cannot be modified.
The TRADITIONAL MERINGUE cooking mode is ideal for
drying meringues. The QUICK 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 mode 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 mode
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 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 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. 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
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