Scholtes fm 35 2 an Owner's manual

- 2 -

From the charcoal stoves of long ago to modern-day digital cooking, Scholtès has preserved that

particular "hand-made" spirit which has been its star asset and strength for over 80 years.

Every Scholtès appliance is a successful blend of highly stylish aesthetic appeal and unquestionable

technological contents, offering high performance levels and the utmost innovation.

This document was written in conjunction with our very own culinary expert, the professional chef

Philippe Rogé, who works as part of the company's Research and Development Department.

As you read through this manual, you will come across some practical advice, which we invite you to

follow, in order to benefir fully from his experience and to get perfect results, every time.

The two documents, the User's Guide, and the Technical Handbook, go hand in hand:

• the User's Guide simply illustrates the various features of the new appliance in detail. It also

contains some cooking advice, which should help you use your oven to its full potential.

• the Technical Handbook provides all the information necessary for the smooth installation,

electrical connection and maintenance of the appliance, along with any recommendations.

Enjoy cooking with SCHOLTES

- 3-

Table of Contents

The control panel ...................................................................................................................4

Setting the time......................................................................................................................4

The timer.................................................................................................................................4

Cooking ..................................................................................................................................5

Presentation ...................................................................................................................................... 5

Cooking modes ................................................................................................................................. 5

Operation................................................................................................................................6

How to start cooking ......................................................................................................................... 6

Adjusting the temperature................................................................................................................. 6

Turning the oven off........................................................................................................................... 6

Exiting "Demo mode" ........................................................................................................................ 6

Programming ......................................................................................................................7-8

Programming a cooking time with an immediate start ...................................................................... 7

Programming a cooking time with a delayed start ............................................................................ 8

The accessories.....................................................................................................................9

Restoring after a blackout...................................................................................................10

Cooking mode/dish combination tables.......................................................................11-12

Cleaning by catalysis ..........................................................................................................13

TROUBLESHOOTING...........................................................................................................14

Technical Specifications .....................................................................................................14

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The control panel

Knob A allows you to set the time, temperature, timer, cooking time and/or end cooking time or pyrolysis time and/

or end pyrolysis time.

The cooking modes can be selected using knob B.

Setting the time

The timer, marked with the symbol , operates independently from the oven and to set it, proceed as follows:

After the appliance has been connected to the power supply, the symbol is turned on and 0:00 flashes on the

display. To set the time, proceed as follows:

Note

Turn to light the timer

symbol

Press to access the

setting

Turn to set the duration

(from 0 to 23 hours and

59 minutes)

Press to confirm the

setting

Notes

Turn to set the

hours

Press to

confirm

The minutes flash ?

Turn to set the minutes

Press to confirm

To switch from summer to winter time or vice

versa or following a power failure: Turn A to light

symbol and carry out the same procedure

Note

The time can only be changed when the oven is switched off (not during cooking or while programming).

The timer

A sequence of acoustic signals indicate the time is up. Press knob A to stop the ringing.

Cooking temperature and cooking

time control

Time

Timer

Cooking time

End cooking time

Heating

indicator light

Door locked

indicator

Cooking mode selector knob

(default temperatures)

Recommended

rack height

STOP

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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.

1.

2.

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.

1

The rack height

depends on the size

of the food to be

g

rilled

Pre-heated

- 6 -

Operation

1.How to start cooking

• turn knob B to the desired cooking mode;

• depending on the cooking mode selected, the recommended temperature and oven rack height are displayed;

• During the pre-heating stage, symbol flashes and is left permanently on when pre-heating is complete.

Adjusting the temperature

You can adjust the temperature at any time.

• turn knob A until the temperature flashes on the display;

• press knob A to access the adjustment;

• turn knob A to increase or decrease the temperature;

• press knob A to confirm the adjustment.

Turning the oven off

When you deem your dish to be cooked thoroughly, turn knob B back to position 0.

Exiting "Demo mode"

• Press knob A three times

• Turn knob A in an anticlockwise direction

3.

2.

4.

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Programming

1.

Programming a cooking time with an immediate start

A cooking time can be set so that the oven starts immediately and is automatically turned off when the set amount

of time is up.

Select a cooking mode, if necessary adjust the temperature, and make the following adjustments:

1. Turn knob A to light symbol ;

2. press knob A to access the adjustment of the cooking time: 2:00 flashes on the display;

3. turn knob A to display the desired cooking time (a minimum of 2 minutes - a maximum of 9h59);

4. press knob A to confirm the programming. The programmed cooking time will be displayed alternately with

the desired temperature.

(1)

For safety reasons, a cooking time of 2 hours is set for each cooking mode by default. Should this time fail to

be adjusted, the oven will be automatically turned off once this time is up.

For example

It is 9:00 a.m. and a cooking time of 1 hour and 15 minutes is programmed. Cooking will stop automatically at 10:15

a.m..

The displaying of the word "end", accompanied by a sequence of acoustic signals, indicates that the programmed

cooking time is up and the cooking is stopped.

• Press knob A to silence the acoustic signals.

• Turn knob B back to position 0 to remove the word "end" from the display.

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Programming

Programming a cooking time with a delayed start

The oven can be programmed so that the dish is ready at a given time: the programmer automatically determines

the cooking start time and the oven is turned off at the desired time.

For example

It is 9:00 a.m. and you want the dish to be ready at 12:30 knowing that cooking should last 1 hour and 15 minutes:

then the cooking time and end cooking time are set. The oven will automatically calculate that cooking should start

at 11:15 a.m. for cooking to end at 12:30 p.m..

Step 1

Place your dish in the oven and select a cooking mode. Adjust the temperature if necessary and set a cooking time,

as follows:

1. Turn knob A to light symbol ;

2. press knob A to access the adjustment of the cooking time: 2:00 flashes on the display;

3. turn knob A to set the desired cooking time (a minimum of 2 minutes - a maximum of 9h59);

4. press knob A to confirm the programming. The cooking time will be displayed alternately with the desired

temperature.

Step 2

Set the desired end cooking time:

1. Turn knob A to light symbol

STOP

(the display indicates 10h15, i.e. the end cooking time, if the cooking starts

immediately);

2. press knob A to access the adjustment of the desired end cooking time;

3. turn knob A to set the end cooking time.

4. press knob A to confirm the programming. The end cooking time will be displayed alternately with the desired

temperature.

Cooking will start at 11:15 a.m. and will stop at 12:30 p.m..

The displaying of the word "end", accompanied by a sequence of acoustic signals, indicates that the programmed

cooking time is up and the cooking is stopped.

• Press knob A to silence the acoustic signals.

• Turn knob B back to position 0 to remove the word "end" from the display.

2.

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The accessories

Your oven is fitted with 5 different oven rack heights (from 1 to 5, from the bottom up) depending on the dish and

cooking mode selected.

For perfect results every time, the display indicates the recommended oven rack.

The oven tray

It is used:

•as a dish support for all dishes when cooking on one rack only and in Bain-Marie cooking on rack 2;

• as a baking tray (for cakes, tarts, choux pastry, etc.) on rack 2;

• as a dripping pan to catch juices and fat dripping from food situated on the grid (meat, fish, etc.); in this

case, always place it on rack 1;

•as a dish support for multi-level cooking; in this case, place it on rack 1.

We advise against using the oven tray on rack heights 4 and 5.

The grids

They are used:

• as a dish support for multi-level cooking (rack 3 when cooking on 2 racks and rack 3 and 5 when cooking on

3 racks);

• as a support for the meat or fish and the oven tray to catch any dripping fat or juices; in this case, the grid

should be placed on rack 2;

• as a support for the food to be defrosted and the oven tray to catch any melting liquids; in this case, the grid

should be placed on rack 2.

NOTE

If you wish to cook food of considerable dimensions (weighing more than 8 kg), we recommend you use the oven

tray. However, if using the grid is unavoidable, turn it upside down ( ).

The turnspit

The turnspit consists of a support, a spit and a handle.

Proceed as follows:

• Place the turnspit support (A) on rack 3;

• Centre the meat on the spit, making sure you place it at an

equal distance from both ends of the spit (B);

• make sure the meat is kept firmly in place by the forks (C);

• set the forks in the meat using the screws (D);

• secure the spit onto the support, making sure the rear of

the spit is seated firmly in the hollow at the back of the oven

interior.

The removable handle is heatproof to avoid scalding yourself when removing the roast at the end of cooking. The

handle should be removed during cooking.

Use the oven tray on rack 1 to catch any cooking juices or fat, and place the turnspit support on rack 3.

Screw

(D)

Spit

(B)

Spit handle (D)

Rotisserie

support (A)

Fork

(C)

Screw

(D)

back

- 10 -

If the temperature inside the oven has not dropped below a value that is too low, the appliance comes with a

system that allows you to resume cooking/pyrolysis from the point in which it was interrupted at the time of the

black-out. Remember that this function will be disabled if the knobs "A" and "B" are turned during the power failure.

Once the cooking/pyrolysis has been completed, remember to update the time if you want to.

NOTE

Please bear in mind that, for safety reasons, cooking/pyrolysis programmes waiting to start are not restored when

the power comes back on.

Restoring after a blackout

- 11-

Cooking mode/dish combination tables

The following tables provide useful information to help you choose the most suitable cooking mode for your dish.

The cooking time should be calculated according to the recipe, as it depends on the quantity and size of the food to

be cooked.

DISHES EXAMPLES COOKING MODE TEMPERATURE SUPPORTS

Savoury tarts and pies

(shortcrust or flaky pastry)

quiche lorraine, leek tart, etc. Tarts 220 °C cake tin on the oven tray

Deep pan pizzas made with

bread dough (or frozen ready-

made pizzas)

pizzas, focaccia Brioches 220 °C on the oven tray

Pizzas (other doughs) Tarts 220 °C cake tin on the oven tray

Savoury bread olive loaf, tuna loaf, etc. Cakes (or multi-level) 160 °C cake tin on the oven tray

Country pies filo cheese pastries, salmon pithiviers, … Cakes (or multi-level) 200 °C on the oven tray

Terrines fish, meat, vegetable terrines, foie gras, etc. Convection mode 160 °C

terrine dish on the oven tray

(Bain-Marie starting with hot

water)

Ramekins

poultry liver pies, salmon mousse, eggs cocotte,

etc.

Convection mode 160 °C

ramekins on the oven tray

(Bain-Marie starting with hot

water)

Soufflés cheese, vegetable or fish soufflés, etc. Multi-level 200 °C cake tin on the oven tray

STARTERS

Food requiring browning stuffed oysters, cheese on toast, etc. Grill 270 °C

directly on the grid or dish on

the grid

Au gratin dauphinois, shepherd's pie, lasagna, etc. Gratin (or roasting) 200-210 °C dish on the oven tray

Stuffed vegetables

potatoes, tomatoes, courgettes, aubergines,

peppers, etc.

Multi-level 200 °C

on the oven tray or in a dish on

the oven tray

Vegetable casseroles cabbage, carrots and saffron, leeks, etc. Convection mode 200 °C casserole dish on the oven tray

Flans mushroom flan, vegetable flan, etc. Convection mode 160 °C

ramekins or flan dish on the

oven tray (Bain-Marie starting

with hot water)

Terrines vegetable terrines Convection mode 160 °C

terrine dish on the oven tray

(Bain-Marie starting with hot

water)

Soufflés asparagus or tomato soufflés, etc. Multi-level 200 °C soufflé dish on the oven tray

Pies vegetable pie, etc. Multi-level 200 °C on the oven tray

Foil parcels truffles, etc. Multi-level 200 °C foil parcels on the oven tray

VEGETABLES

Rice Pilaf Convection mode 180 °C dish on the oven tray

DISHES EXAMPLES COOKING MODE TEMPERATURE SUPPORTS

Roast poultry chicken, duck, cockerel, capon. Roasting 210 °C poultry on the grid

Poultry on the spit chicken, cockerel Turnspit 270 °C turnspit support

Roasts

roast pork, veal, turkey, beef, leg of lamb, haunch of

venison, stuffed veal breast, etc.

Roasting 210 °C meat directly on the grid

large pieces of braised meat whole ham on the bone, large capon or turkey, etc. Multi-level

180 °C (one third

into cooking, lower

the temperature to

160°C)

meat on the oven tray baste

regularly with the juice

Meat casseroles and traditional

dishes

beef bourguignon, rabbit chasseur, veal Marengo,

lamb stew, Basquaise chicken, etc. hotpots,

cassoulet, etc.

Convection mode 190 °C casserole dish on the oven tray

Grilled meat ribs, cutlets, sausages, kebabs, chicken thighs, etc. Grill 300 °C

on the grid (the rack depends

on the size)

Meat pies Beef Wellington, steak and kidney pie, etc. Multi-level 200 °C

on the tray (for large pieces of

meat, lower the temperature to

160°C when the pastry crust is

baked)

MEAT

Salt-baking salt-baked poultry, etc. Multi-level 240 °C

meat on the oven tray or in a

dish on the oven tray

Grilled fish and fish kebabs bass, mackerel, sardines, mullet, tuna, etc. Grill 270 °C

on the grid (the rack depends

on the size)

Whole fish (stuffed) sea bream, carp, etc. Multi-level 200 °C on the oven tray

Fish fillets (with basting) salmon, scorpion fish, cod, bass, etc. Convection mode 200 °C on the oven tray

Foil parcels sole, dab, scallops, etc. Multi-level 200 °C on the oven tray

Fish pies (flaky or shortcrust

pastry)

salmon, pike, etc. Multi-level 200 °C on the oven tray

Fish au gratin brandade gratin, etc.

gratin (or roasting)

(grill for browning)

200-210 °C

270 °C

dish on the oven tray (or grid

for browning under the grill)

Soufflés scallop soufflé, etc. Multi-level 200 °C soufflé dish on the oven tray

FISH

Salt-baked fish bass, carp, etc. Multi-level 240 °C

fish on the oven tray or in a

dish on the oven tray

- 12 -

Cooking mode/dish combination tables

DISHES EXAMPLES COOKING MODE TEMPERATURE SUPPORTS

Biscuits (no baking powder) sponge, savoy biscuits, rolled biscuits, brownies, cakes (or multi-level) 200 °C cake tin on the oven tray

Fruitcake and pound cake

(containing baking powder)

fruitcake, marble cake, pound cake, etc. cakes (or multi-level) 160 °C cake tin on the oven tray

Fruit tart (shortcrust or flaky,

with or without flan)

apple, plum or pear tarts, etc. Tarts 220 °C cake tin on the oven tray

Cheesecake Tarts 200 °C cake tin on the oven tray

Raised dough sugar pies, brioche fruit tart Brioches 180 °C cake tin on the oven tray

Blind baking pastry bases (puff

pastry)

tarts garnished with fresh fruit (strawberries,

raspberries, etc.)

Tarts 180 °C

cake tin on the oven tray (dry

beans on the pastry base)

Pies (shortcrust or flaky pastry) pear pies, etc. Tarts 220 °C cake tin on the oven tray

Choux pastry

profiteroles, choux balls, eclairs, praline filled

paris brest, saint honoré, etc.

cakes (or multi-level) 190 °C on the oven tray

Flaky pastry apple turnovers, flaky pastries, pithiviers, etc. cakes (or multi-level) 200 °C on the oven tray

Buns and small pastries

(containing yeast or baking

powder)

croissants, sugar pies, individual brioches, small

savarins, etc.

Brioches 180 °C on the oven tray

PASTRIES

Large pastries (containing

yeast or baking powder)

Kugelhopf, brioche, panettone, currant cramique,... Brioches 160 °C

on the oven tray or in a dish on

the oven tray

Biscuit dough mini cup cakes, finger biscuits, etc. cakes (or multi-level) 180 °C on the oven tray

Puff pastry shortbread biscuits, spritz, cookies, etc. cakes (or multi-level) 200 °C on the oven tray

Flaky pastry palmier biscuits, etc. cakes (or multi-level) 200 °C on the oven tray

Macaroons, coconut rocks coconut or almond macaroons cakes (or multi-level) 180 °C on the oven tray

Raised dough mini-brioches, mini-croissants, etc. Brioches 180 °C on the oven tray

White meringues

white meringues (or

multi-level)

70 °C on the oven tray

MINI CUP CAKES

Golden brown meringues

golden brown

meringues (or multi-

level)

110 °C on the oven tray

Puddings bread or brioche based pudding, rice pudding cakes (or multi-level) 190 °C cake tin on the oven tray

Custards and flans Semolina

pudding

crème caramel, crème brûlée, chocolate flan, etc. cakes (or multi-level) 160 °C

Ramekins or flan dishes on the

oven tray (Bain-Marie in the

oven tray)

Rice pudding milky rice pudding, rich riz à l’impératrice cakes (or multi-level) 180 °C cake tin on the oven tray

DESSERTS

Soufflés liqueur soufflé, fruit soufflé, etc. cakes (or multi-level) 200 °C cake tin on the oven tray

Stuffed fruit or fruit foil parcels oven-baked applies, etc. Multi-level 200 °C

dish or foil parcel on the oven

tray

FRUIT

Fruit gratins (with sabayon) fresh fruit gratin Grill 270 °C dish on the grid

DISHES EXAMPLES COOKING MODE TEMPERATURE SUPPORTS

Yoghurts Convection mode 50 °C ramekins on the oven tray

Dry food

mushrooms, herbs, dried fruit or vegetables,

etc.

Multi-level 60 °C on the grid

Sterilisation jars of fruit in syrup, etc. Sterilisation (or multi-level) 130 °C jars on the oven tray

Reheating dishes

cooked dishes (home-made or ready-made

packets)

Reheating dishes

(or multi-level)

140 °C dish on the oven tray

MISCELLANEOUS

Home-made bread Multi-level

260 °C for 10

minutes 210 °C

afterwards

on the oven tray

- 13-

Automatic degreasing by catalysis

On certain models, the interior panels of the oven are coated with a porous enamel, known as catalytic enamel.

This enamel coating has the property of destroying the grease spots that splash onto the oven interior during

cooking under the effect of heat.

The temperature of the oven lining panels has to be in excess of 170° for this grease "oxidation" process to take

place.

The porosity of the catalytic enamel increases the heat exchange surface necessary for the oxidation of these

grease spots to take place by catalysis.

When cooking is complete, if the interior panels of your oven are still dirty, leave the oven on and empty with the

oven door shut, and set the temperature knob to the maximum value, for 60-90 minutes, depending on the

degree of soil inside the appliance. You may also help in the removal of any large pieces of food residue or splashes

of grease using a little hot water and a soft brush.

Warning: The catalytic enamel is resistant but you should however avoid:

- scratching the surface of the enamel coating with sharp objects (such as knives, for example)

- using abrasive detergents or products.

In actual fact, the automatic degreasing properties of this enamel coating would be damaged irreversibly.

This enamel coating is resistant enough to allow for the sliding of several accessories (large grid, dripping pan,

turnspit assembly) without damaging the enamel. Do not worry if you see light white traces appear on the sliding

surfaces of these accessories.

- 14 -

TROUBLESHOOTING

... your oven releases a lot of smoke:

• check whether you selected the correct cooking mode for the cooking required;

• check whether the temperature displayed (if you have adjusted it) is too high;

• check the degree of soil of the oven, and whether it needs to be cleaned: food residue encrusted onto the

enamel coating inside the oven becomes charred and creates both smoke and pungent smells.

... the oven fan stays on when cooking is complete:

• the fan stops automatically when the temperature inside the oven drops sufficiently.

... the display indicates an error type ERxx

The oven is fitted with an autotest system: if it detects an operating anomaly, the display indicates a two-digit code

in the form of: ERxx.

Contact your local retailer or an authorised after-sales service centre (see Technical handbook) and specify:

• your appliance's commercial code and serial number (featured on the guarantee certificate);

• the error code displayed.

Inner dimensions of the oven:

Width 43.5 cm

Depth 40 cm

Height 32 cm

Inner Volume of the Oven:

56 litres

ENERGY LABEL

Directive 2002/40/EC on the label of electric ovens

Norm EN 50304

Energy consumption for Natural convection

heating mode: Convection mode

Declared energy consumption for Forced convection Class

heating mode: Multi-level

Voltage and Frequency of Power Supply:

220-240V~ 50Hz 2560-3050W

7

This appliance conforms with the following European Economic Community directives:

- 73/23/EEC of 19/02/73 (Low Voltage) and subsequent modifications;

- 89/336/EEC of 03/05/89 (Electromagnetic Compatibility) and subsequent modifications;

- 93/68/EEC of 22/07/93 and subsequent modifications.

- 2002/96/EC

The European Directive 2002/96/EC on Waste Electrical and Electronic Equipment (WEEE), requires that old household

electrical appliances must not be disposed of in the normal unsorted municipal waste stream. Old appliances must be

collected separately in order to optimise the recovery and recycling of the materials they contain and reduce the impact

on human health and the environment. The crossed out “wheeled bin” symbol on the product reminds you of your

obligation, that when you dispose of the appliance it must be separately collected. Consumers should contact their local

authority or retailer for information concerning the correct disposal of their old appliance.

Technical Specifications

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