SCHOLTES SPY1 Instrucciones De Uso página 26

Getting started &
using your oven
T T R R A A D D I I T T I I O O N N programme
GB
For this traditional cooking programme, it is best to cook
on one level only. Recommended for slow cooking or when
using a bain-marie. For a bain-marie, we recommend
placing the water directly in the enamel dish.
R R O O A A S S T T I I N N G G programme
The upper heating element, the circular heating element
and the fan are all working.
The heat is radiated in a single direction, in combination
with the fan, in order to spread the heat evenly throughout
the oven. The risk of burning food on the outside is greater
and the heat penetration is greater. The oven door stays
closed during cooking.
W W A A R R M M I I N N G G programme
Both the circular heating element and the fan are used, but
only during the reheating phase. The temperature of the
oven is ideal for rising dough. During the rising phase, do
not open the oven door.
B B R R I I O O C C H H E E programme
The parameters used make this cooking programme
programme ideal for cakes that use yeast rather than
baking powder.
P P A A S S T T R R Y Y programme
The parameters used make this cooking programme ideal
for all pastry recipes.
P P A A T T I I S S S S E E R R I I E E programme
This cooking programme is recommended for patisserie
(profiteroles and other choux pastry recipes, for example,
or Genoise cake), but not for BRIOCHES, PASTRY or
CAKES CONTAINING BAKING POWDER.
W W H H I I T T E E / / G G O O L L D D E E N N M M E E R R I I N N G G U U E E programme
The temperatures are preselected and cannot be changed.
The WHITE MERINGUE programme is ideal for drying
meringues. The GOLDEN MERINGUE programme is
unbeatable for cooking meringues.
D D E E F F R R O O S S T T programme
The fan at the bottom of the oven circulates the air at room
temperature around the food. This function can be used to
defrost any type of food but it is particularly recommended
for delicate foods that would be ruined by exposure to
heat, such as pavlovas, cream cakes, custard deserts,
cheesecakes or fruit flans.
L L O O W W T T E E M M P P E E R R A A T T U U R R E E programmes
This type of cooking, that has been used for many years by
professional chefs, can be used to cook (meat, fish, fruit,
vegetables) at very low temperatures (85, 95 and 120 C)
and obtain perfect results to delight even the most
demanding of chefs.
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Main advantages:
• Since the cooking temperatures are very low (in theory,
lower than evaporation point) the cooking juices are not
dispersed and the final dish is much more succulent.
• In meat, the muscle fibres shrink less compared to
traditional cooking.
The result: the meat is more tender and does not need to
rest after cooking. Meat should be browned before it is put
in the oven.
L L o o w w - - t t e e m m p p e e r r a a t t u u r r e e , , v v a a c c u u u u m m c c o o o o k k i i n n g g ,
which has been used for thirty years by the best chefs, has
many qualities:
• Gastronomical qualities: it brings out the full flavour of
the food, while ensuring that it remains succulent and
tender.
• Hygiene: standards of hygiene are respected: this type of
cooking protects food against the harmful effects of
oxygen and prolongs the length of time that cooked dishes
may be kept in the fridge.
• Organization: since foods can be kept for longer, dishes
may be prepared well in advance.
• Healthy eating: this type of cooking requires less fat and
the dishes are therefore lighter and more easily digested.
• Economy: this mode considerably reduces the weight
loss of foods during cooking.
To use this technique, a vacuum machine and special
sachets are required.
Follow the manufacturer's instructions carefully for
vacuum-packing food.
The vacuum technique can be used to preserve raw foods
(fruits, vegetables, etc.) and cooked foods (traditional
cooking).
P P A A S S T T E E U U R R I I Z Z A A T T I I O O N N programme
This type of cooking is suitable for fruit, vegetables, etc.
Small recipients can be cooked on 2 levels (enamel tray on
level 1 and grid on level 3). Leave the recipients to cool
inside the oven. Cook from cold.