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Automatic Cooking Methods
These baking methods for Brioche, Pies and Cakes are controlled automatically
by your oven (process patented by Scholtès) so that your recipes are always a
success.
Operating Principle
Depending on the recipe, you select:
1- the cooking category
2- the time range
Choosing the cooking category
To get the best results, it is important to classify your recipe properly under one
of the following three cooking categories:
Brioches
The automatic Brioche Baking category is ideal for all preparations using yeast-
raised dough (brioche, kugelhopf, croissants, pain au chocolat, etc.).
Pies
The automatic Pie Baking category is ideal for all preparations which use a pie
crust (short pastry, flaky pastry, puff pastry, etc.) moulded in a pie tin, in a ring or
on the enamelled tray and topped with a sweet or savoury filling (quiche, fruit
tarts, meat pies, etc.).
The Pizza sub-category includes all preparations which use bread dough spread
directly on an enamelled tray.
Cakes
The Cake Baking category is ideal for all baked items that are not in the Brioches
and Pies categories (choux puffs, sponge cake, chocolate cake, apple turno-
vers, etc.).
Choosing the time range
After you have determined the right cooking category, consider the cooking
time given in your recipe. In fact, when you choose the cooking category, the
oven will propose several different time ranges. All you need to do is select the
time range which includes the cooking time given in your recipe.
Depending on your choice, the C.O.P® system will automatically determine a
cooking cycle (which might differ from your recipe). Do not change the pa-
rameters. You can trust your oven to give you the best cooking results.
One last advantage: even if you remove your dish from the oven well after the
cooking cycle has finished, your preparation will not be altered.
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  • how can I get code "er04" away from the display in my scholtes 566 Submitted on 19-11-2023 at 14:56

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Others manual(s) of Scholtes FI 566

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