Cooking; Presentation; Cooking Modes - Scholtes FM 35.2 AN Bedienungsanleitung

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
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 mode Cooking recommended for ...
Defrosting*
Leavening process of dough made with
Leavening
yeast or baking powder (brioches,
bread, sugar pie, croissants, etc.)
Bakery items (containing yeast or
Brioches
baking powder)
Sweet or savoury pastries (shortcrust or
Tarts
flaky)
Simultaneous cooking of several dishes
on 2 or 3 racks without the respective
flavours or aromas mingling
Multi-level
Cakes other than Tarts and Brioches
(choux pastries, pound cake, sponge,
etc.)
Simmered dishes (hotpots, beef
Convection
bourguignon, casseroles, etc.) or Bain-
mode Marie cooking (terrines, crème caramel,
etc.)
Roasts (white or red meat) and au gratin
Roasting
dishes
Turnspit*
Cooking red or white roasts
Beef ribs, fish, grilled food and au gratin
Grill
dishes, etc.
• 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

flashes. When the desired cooking temperature has been reached,
Oven
Grid 1 on Grid 2 on
tray on Oven at start
rack rack
rack
1 2
2
2 Pre-heated
2 Pre-heated
5 (if
cooking
1 3 Pre-heated
on 3
racks)
2 Pre-heated
1 2
1 3 (turnspit)
The rack height
depends on the size
1 Pre-heated
of the food to be
grilled
- 5-
Note
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.
Cold Temperature (40°C) cannot be modified.
If you wish to bake a pizza, we recommend you raise the
temperature to 220°C.
Perfect baking of the bottom and golden browning of the
surface.
If you use this function for one dish only, use the oven tray
on rack 2.
For the Bain-Marie, you can pour the water directly into the
oven tray.
The recommended temperature guarantees perfect
cooking and sealing of the roast and avoids the formation
Cold
of smoke. If your meat is in a dish, use the oven tray on
rack 2.
Cold