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Scholtes axiom fx 66 1 xa Manual

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Function Cooking recommended for …
Oven
tray on
rack
Grid 1
on rack
Grid 2 on
rack
Oven at start Note
Traditional
Simmered recipes (hotpots, beef
bourguignon, casseroles,…) or Bain-
Marie cooking (terrines, crème
caramel,…)
2 Pre-heated
For the Bain-Marie, you can pour the water directly into the
oven tray.
Multilevel
Several dishes on 2 or 3 racks without
the respective flavours or aromas
mingling
13
5
(if cooking
on 3
racks)
pre-heated
If you use this function for one dish only, use the oven tray
on rack 2.
Roasting Roasts (white or red meat) 1 2 Cold
The recommended temperature guarantees perfect cooking
and sealing of the roast and avoids the formation of smoke. If
your meat is in a dish, use the oven tray on rack 2.
Gratin
Au gratin cooking (dauphinois,
shepherd’s pie, lasagna,…)
2Cold
If you wish to brown further a gratin dish that is already
cooked and hot, then use the barbecue function instead.
Temperature (210°C) cannot be modified.
Tart
Sweet or savoury pastries (shortcrust or
flaky)
2 Pre-heated
Perfect baking of the bottom and golden browning of the
surface.
Cake
All other cakes and pastries other than
Tarts and Brioches (choux pastries,
pound cake, sponge, turnovers,
clafoutis,…)
2 Pre-heated
If you only use one rack, place your pastry (choux, turnovers,
etc.) or the cake tin (sponge, …) on the oven tray.
Dough proving
Leavening process of dough made with
yeast or baking powder (brioches,
bread, sugar pie, croissants,…)
2 Cold Temperature (40°C) cannot be modified.
Brioche
Bread and buns (containing yeast or
baking powder)
2 Pre-heated
If you wish to bake a pizza, we recommend you raise the
temperature to 220°C.
White meringues
Drying of meringues 2 pre-heated
Temperature (70°C) cannot be modified - Snow white and
crispy meringues - Relatively long drying time.
Golden
meringues
Baking of meringues
2 Pre-heated
Temperature (110°C) cannot be modified - Golden meringues,
crunchy on the outside and soft on the inside.
Turnspit* Cooking red or white roasts 1 3 (turnspit) Cold
Barbecue
Beef ribs, fish, grilled food and au gratin
dishes (sabayon),…
1
The rack height
depends on the
size of the food to
be grilled
Pre-heated
Defrosting* 1 2
The recommended defrosting method remains the slow
defrosting process inside a refrigerator. 50% time savings
with the oven.Suitable for all raw or cooked food.
Low
temperature*
Meat, vegetables, fish,… 2 Cold
Reheating
dishes*
Cooked dishes 2 Cold Temperature (140°C) cannot be modified.
Pasteurisation* Fruit, vegetables,… 2 Cold
The small jars can be placed on 2 racks (oven tray on rack 1
and grid on rack 3). Allow the jars to cool in the oven.
Création cooking
Presentation
The Création set of functions groups together all the manual cooking modes.
For each one, the oven only manages the essential parameters for the success of all recipes, from the simplest to
the most sophisticated culinary delights: i.e. the temperature, heat source, degree of humidity and fan assisted
operation are all controlled automatically.
This section was written with the help of our culinary expert. We invite you to follow his advice to benefit from
his experience and for successful cooking, always.
The recommended cooking modes, temperatures and oven rack heights reflect our expert's own experience
in the kitchen and will allow you to achieve the very best results.
For each Création function, the table below specifies whether it is best to pre-heat your oven or not. Please
observe these suggestions, as they will guarantee you perfect results.
If you want to start with the oven hot, wait until pre-heating is complete (a series of beeps will sound).
The temperature is set automatically depending on the cooking mode selected; however you may adjust it to suit
your recipe (see the next page).
You can also set a cooking time with an immediate or delayed start (see the next pages).
NOTE
* See the next page and the cooking tables for further details on a particular function.
1.
2.
Création functions
… 9 …


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