- 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
- 4 -
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
- 5-
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.
- 7-
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.
- 8 -
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.
- 9-
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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