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Scholtes FG66 Manual

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Création cooking
Turnspit timer
Scholtès ovens are fitted with a turnspit delayed stop device.
If you have programmed a cooking time, and fail to remove your meat as soon as cooking is complete, the motor will
continue to turn the spit to prevent the surface of the meat from burning. The turnspit stops turning when the
temperature inside the oven has dropped sufficiently.
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.
Low-Temperature
This cooking mode, which has been in use among professionals for years, allows you to cook your food (meat, fish,
fruit and vegetables) at very low temperatures (between 85 and 120°C). It guarantees perfect results and the
maximum retention of flavours.
There are a number of advantages involved:
• since the cooking temperatures are extremely low, generally below the evaporation temperature, the loss of
juice due to evaporation is extremely limited, and so moisture loss during cooking is significantly reduced, making
your food more tender,
• when cooking meat using this mode, the muscle fibres do not retract as much as they would with a classic
cooking mode. This makes for more tender meat, without having to leave it to rest for very long after cooking. You
must however brown the meat before putting it inside the oven.
Vacuum low temperature cooking, used by the greatest chefs for the last 30 years, offers a number of benefits:
• gastronomic: it makes for a concentration of aromas while respecting the organoleptic qualities of the food
and keeping it soft and tender.
• hygienic: the utmost hygiene of the food is respected, protecting the food against the adverse effects of
oxygen and guaranteeing longer preservation in the refrigerator.
• organisational: since the preservation life of the food is extended, you can prepare your dishes in advance.
• dietary: it allows for a limited use of fat and is ideal for light, easily digestible cuisine.
• economical: it cuts down product weight loss significantly.
This technique requires the acquisition of a vacuum machine, provide with shrink bags. Follow the instructions
provided for vacuum packing carefully.
Vacuum packing also allows you to preserve raw food (such as fruit and vegetables) and cooked food (cooked
traditionally).
Reheating dishes
For vacuum cooked dishes, if the instructions on the shrink wrap packet recommend reheating in simmering water,
you may use this function, considering a reheating time of approximately twice that recommended on the packet.
Nonetheless, starting with the oven cold will make up for the time it takes the water to reach boiling point (in the
event of reheating in water).
Pasteurisation
Pasteurisation is a thermal treatment designed to destroy a large part of the bacteria contained in food. Pasteurisation
does not alter the product's organoleptic and nutritional qualities.
Pasteurisation in the oven is accessed more easily than "classic" pasteurisation achieved using a double boiler
for jars, which requires a large quantity of water to be heated.
The oven guarantees the same quality of pasteurisation.
NOTE
Generally, pasteurised products have a limited shelf life, and require specific storage conditions (in a cool dry
place, away from direct light) with a "best before" date.
… 10 …


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