Manual Scholtes FA 26.1 (page 26 of 58) (English, German, Dutch, French, Italian)

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Cooking

Presentation

For each dish you cook, 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 chapter was written with the precious help of our very own 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 cooking mode, the table below specifies whether it is best to preheat your oven or not. Please observe

these suggestions, as they will guarantee you perfect results.

During the pre-heating stage, indicator light flashes. When the desired cooking temperature has been reached,

will remain on without flashing.

The temperature is recommended according to the type of cooking selected; however, you may adjust it to suit your

recipe (see on the next page).

You can also set a cooking time with an immediate or delayed start (see on the next page).

Cooking modes

Notes on defrosting

• Defrosted food must be eaten promptly.

• Never re-freeze food that has thawed.

• Remove the food from the oven once defrosting is complete and store it inside the refrigerator until it is eaten

or cooked.

Cooking mode Cooking recommended for …

Oven

tray on

rack

Grid 1 on

rack

Grid 2 on

rack

Oven at start

Note

Defrosting*

1 2

The recommended defrosting method remains the slow

defrosting process inside a refrigerator. You can save up

to 50% in time using the oven.

Suitable for all raw or cooked food.

Leavening

Leavening process of dough made with

yeast or baking powder (brioches,

bread, sugar pie, croissants, etc.)

2 Cold Temperature (40°C) cannot be modified.

Brioches

Bakery items (containing yeast or

baking powder)

2 Pre-heated

If you wish to bake a pizza, we recommend you raise the

temperature to 220°C.

Tarts

Sweet or savoury pastries (shortcrust or

flaky)

2 Pre-heated

Perfect baking of the bottom and golden browning of the

surface.

Multi-level

Simultaneous cooking of several dishes

on 2 or 3 racks without the respective

flavours or aromas mingling

Cakes other than Tarts and Brioches

(choux pastries, pound cake, sponge,

etc.)

1 3

5 (if

cooking

on 3

racks)

Pre-heated

If you use this function for one dish only, use the oven tray

on rack 2.

Convection

mode

Simmered dishes (hotpots, beef

bourguignon, casseroles, etc.) or Bain-

Marie cooking (terrines, crème caramel,

etc.)

2 Pre-heated

For the Bain-Marie, you can pour the water directly into the

oven tray.

Roasting

Roasts (white or red meat) and au gratin

dishes

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.

Turnspit*

Cooking red or white roasts 1 3 (turnspit) Cold

Grill

Beef ribs, fish, grilled food and au gratin

dishes, etc.

The rack height

depends on the size

of the food to be

rilled

Pre-heated

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Scholtes FA 26.1 Manual

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