Scholtes FN 34 XA (EU) S Bedienungsanleitung Seite 25

Oven cooking advice table
DISHES
Savoury sponge cake
made with yoghurt
Country-style pie cheese country-style pie, salmon pastry, ...
Terrines fish, meat, vegetable, foie gras terrines, etc.
poultry liver pie, salmon mousse, eggs en cocotte,
"En cocotte" dishes
Soufflé cheese soufflé, vegetable soufflé, fish soufflé, etc.
Stuffed vegetables potatoes, tomatoes, courgettes, cabbages, etc.
Braised vegetables en
cocotte
Flan
Terrines
Soufflé
Dishes with a crust
Baking in foil ("en
papillote")
Rice
DISHES
Spit-roast poultry
Large braised cuts
Sautéed meat en cocotte,
traditional dishes
Grilled meat
Meat with a crust
Salt-crusted dishes
Grilled fish and kebabs
Whole (stuffed) fish
Fish fillet (with wine or other
liquid)
Baking in foil ("en papillote")
Fish with a crust (puff pastry or
shortcrust pastry)
Soufflé
Salt-crusted fish
Oven cooking advice table
DISHES
Biscuit cakes (without yeast)
White cheese tart
Tarts made using leavened dough
Tart cases (crumbly sweet pastry)
Pies (shortcrust or puff pastry)
Cream puffs
Mini sweet pastries (natural
yeast)
Large sweet pastries (natural
yeast)
Biscuit dough
Crumbly sweet pastry
Puff pastry
Amaretti, coconut balls
Leavened dough
White meringues
Golden meringues
Pudding
Cream desserts and flans,
semolina
Rice desserts
Soufflé
FRUIT Stuffed or foil-baked fruit
DISHES
Yoghurt
mushrooms, herbs, sliced fruit or
Dried foods
EXAMPLES
savoury sponge cake with olives, tuna, etc.
etc.
lettuce, saffron carrots, salsify, etc.
mushroom flan, vegetable pancake, etc.
vegetable terrines
asparagus soufflé , tomato soufflé, etc.
vegetable pie, etc.
truffles, etc.
Pilaff
EXAMPLES
chicken, young cockerel
whole braised leg, large capon or
turkey, etc.
beef bourguignon, rabbit cacciatora,
veal Marengo, lamb stew, Basque
chicken, etc. Hotpot, terrine, etc.
grilled steak, chops, sausages, kebabs,
chicken drumsticks, etc.
beef Wellington, leg with a crust, etc.
salt-crusted poultry, etc.
sea bass, mackerel, sardines, mullet,
tuna, etc.
bream, carp, etc.
salmon, rock-fish, cod, sea bass, etc.
sole, dab, scallops, etc.
salmon, kebabs, etc.
scallops, etc.
sea bass, carp, etc.
EXAMPLES
sponge cake, sponge fingers, swirled biscuits,
brownies, etc.
sugar pie, fruit brioche loaf, etc.
fresh fruit tarts (strawberry, raspberry, etc.)
pear pie, etc.
profiteroles, mini cream puffs, cream puffs,
Paris-Brest pastry dessert, Saint Honoré cake,
etc.
croissants, sugar pie, plain brioche (no filling),
mini savarin cakes, etc.
Kugelhopf, brioche, panettone, sweet bread,
etc.
biscuits in paper trays, scooping biscuits, etc.
shortbread, spritz cookies, plain biscuits, etc.
various types of puff pastry dessert, etc.
coconut or almond amaretti
mini-brioches, mini-croissants, etc.
pudding made with bread or brioche, rice
pudding
crème caramel, crème brûlée, chocolate flan,
etc.
riz condé rice pudding, Imperial rice pudding,
etc.
liqueur soufflé, fruit soufflé, etc.
baked apples, etc.
EXAMPLES
vegetables, etc.
FUNCTION TEMPERATURE
Baked cakes or Multilevel 160 °C
Baked cakes or Multilevel 200 °C
Traditional oven 160 °C
Traditional oven 160 °C
Multilevel 200 °C
Multilevel 200 °C
Traditional oven 200 °C
Traditional oven 160 °C
Traditional oven 160 °C
Multilevel 200 °C
Multilevel 200 °C
Multilevel 200 °C
Traditional oven 180 °C
FUNCTION TEMPERATURE
Rotisserie 270 °C
180°C (a third of the
Multilevel way through cooking,
lower to 160°C)
Conventional oven 190 °C
Grill 200 °C
Multilevel 200 °C
Multilevel 240
Grill 180
Multilevel 200 °C
Conventional oven 200 °C
Multilevel 200 °C
Multilevel 200 °C
Multilevel 200 °C
Multilevel 240 °C
FUNCTION TEMPERATURE
Baked cakes or Multilevel
Baked cakes or Multilevel
Baked cakes or Multilevel
Multilevel
FUNCTION TEMPERATURE
Low temperature
Low temperature
SUPPORT
cake tin on dripping pan
on dripping pan
terrine mould on dripping pan (bain-
marie filled with hot water)
baking dish on dripping pan (bain-
marie filled with hot water)
cake tin on dripping pan
on dripping pan
or cake tin on dripping pan
baking dish on dripping pan
baking dish or cake tin on dripping
pan (bain-marie filled with hot water)
cake tin on dripping pan (bain-marie
filled with hot water)
cake tin on dripping pan
on dripping pan
foil pouch on dripping pan
tray on plate
SUPPORT
rotisserie spit support
meat on dripping pan (baste
with cooking juices at
regular intervals)
casserole dish on dripping
pan
on grill (shelf level depends
on thickness of fish)
on dripping pan (for large
cuts, lower to 160 °C after
the pastry has cooked)
meat on dripping pan or tray
on dripping pan
on grill (shelf level depends
on thickness of fish)
on dripping pan
on dripping pan
on dripping pan
on dripping pan
cake tin on dripping pan
fish on dripping pan or tray
on dripping pan
SUPPORT
200 °C cake tin on dripping pan
200 °C cake tin on dripping pan
180 °C cake tin on dripping pan
cake tin on dripping pan (with
180 °C baking beans weighing the
pastry down )
220 °C cake tin on dripping pan
190 °C on dripping pan
180 °C on dripping pan
on dripping pan or cake tin on
160 °C
dripping pan
180 °C on dripping pan
200 °C on dripping pan
200 °C on dripping pan
180 °C on dripping pan
180 °C on dripping pan
70 °C on dripping pan
110 °C on dripping pan
190 °C cake tin on dripping pan
moulds or baking dish on
160 °C dripping pan (bain-marie on
dripping pan)
180 °C cake tin on dripping pan
200 °C cake tin on dripping pan
cake tin or foil pouch on
200 °C
dripping pan
SUPPORT
baking dish on
40 °C
dripping pan
80 °C on grill
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