Mode d'emploi SAUTER SFP770XI

[. . . ] 99641971_A. qxp 27/03/2007 13:51 Page 1 EN GUIDE TO INSTALLATION We cook so well together Oven SFP 770 99641971_A. qxp 27/03/2007 13:51 Page 2 EN 02 Dear Customer, You have just acquired a SAUTER oven and we would like to thank you. We have invested all our dedication and know-how in this appliance so that it would best meet your needs. With innovation and performance, we designed it to be always easy to use. In the SAUTER product range, you will also find a wide choice of microwaves, cooking hobs, ventilation hoods, cookers, dishwashers, washing machines, driers, fridges and freezers, that you can coordinate with your new SAUTER oven. [. . . ] Once you have set the brightness to the level you require, wait a few seconds and reset the programme selector to the time of day. fig. 2 fig. 1 18 99641971_A. qxp 27/03/2007 13:52 Page 19 5 / OVEN COOKING MODES EN CIRCULATING HEAT (recommended temperature 180°C - Min. 235°C) ·Cooking is controlled by the heating element located at the back of the oven and by the fan. ·Preheating unnecessary except for cooking programmes requiring very short times (biscuits on several levels). ·Recommended for preserving tenderness in meats, vegetables and fish and for multiple cooking on up to three levels. TRADITIONAL ECO (recommended temperature 200°C - Min 35°C Max - 275. C) ·Cooking controlled by the upper and lower heating elements with no fan. ·This position makes it possible to save approximately 25% while maintaining cooking properties. The ECO position is used for the energy label performance. ·You will save energy throughout the cooking cycle, but the time may be slower. TRADITIONAL (recommended temperature 240°C - Min 35°C Max - 275°C) ·Cooking controlled by the upper and lower heating elements with no fan. ·Requires preheating before the dish is placed in the oven. ·Recommended for slow, gentle cooking: tender game meat, etc. To simmer in a covered stew pan dishes that were begun on the hob (coq au vin, stew, etc. ). * TRADITIONAL PULSED (recommended temperature 200°C min 35°C max 275°C) ·Cooking is controlled by the upper and lower heating elements and by the fan. ·Rapid temperature increase: Some dishes can be placed in the oven while it is still cold. ·Recomended for meat, fish, vegetables, preferably placed in a terracotta dish. PULSED BOTTOM ELEMENT (recommended temperature 205°C - Min 35°C Max - 275. C) ·Cooking is controlled by the bottom element combined with a slight dose of the grill and with the fan. ·Cooking heat from the bottom with a small amount of heat from the top. Place the grid on the lowest shelf support. ·Recommended for moist dishes (quiches, juicy fruit tarts, etc. ). The crust will be thorc oughly cooked on the bottom. [. . . ] When cooking is complete, transfer the fish to a warm dish, strain the juice and deglaze the dish with the cream. Add the cream to the juice, serve with apples and mushrooms. ROAST BEEF Accompanying sauces. PARSLEY SAUTERNES or ROQUEFORT SAUCE Sauté 2 tablespoons of minced shallots in the butter. Add 100 g Roquefort, let it melt slowly. COGNAC sauce with PINK PEPPER Sauté 2 tablespoons of minced shallots in the butter. [. . . ]