Scholtes FP 955.1 S Bedienungsanleitung Seite 28

Oven cooking advice table
GB
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
Dried foods
Automatic cooking functions
Mode
Roast veal
Desserts
Pizza
Bread
* The cooking times listed above are intended as guidelines only and may be modified in accordance with personal tastes. Oven preheating times are set as
standard and may not be modified manually.
** The duration of the automatic cooking functions are set by default. The values in the table refer to the minimum and maximum duration, which may be
modified by the user, taking the default value as a starting point.
*** As stated in the recipe, pour 100 g water into the dripping pan.
28
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
mushrooms, herbs, sliced fruit or
vegetables, etc.
Cooking mode
EXAMPLES
recommended for ...
Roast veal
Roast pork
Roast meats
Roast chicken
Leg of lamb
Roast beef
Sponge cake made
fruit-filled sponge cake
with yoghurt and
made with yoghurt, marble
pound cake (with
cake, pound cake, etc.
baking powder)
Fruit tarts (shortcrust
pastry or puff pastry, apple tart, mirabelle plum
with or without flan tart, pear tart, etc.
filling)
apple puffs, country-style
Puff pastry
tarts, pastries, etc.
Desserts without
yeast (clafoutis,
almond pithivier, torta
rustica, etc.)
Deep-pan pizza,
focaccia (bread
dough)
***
FUNCTION TEMPERATURE
200 °C
200 °C
180 °C
180 °C
Baked cakes or Multilevel 220 °C
190 °C
180 °C
160 °C
180 °C
200 °C
200 °C
Baked cakes or Multilevel 180 °C
180 °C
70 °C
110 °C
190 °C
160 °C
Baked cakes or Multilevel
180 °C
200 °C
Multilevel 200 °C
FUNCTION TEMPERATURE
Low temperature 40 °C
Low temperature 80 °C
Dripping pan
SUPPORT
level
dripping pan or
2
tray
cake tin on rack 2
cake tin on rack 2
on dripping pan 2
on dripping pan 2
2
2
SUPPORT
cake tin on dripping pan
cake tin on dripping pan
cake tin on dripping pan
cake tin on dripping pan (with
baking beans weighing the
pastry down )
cake tin on dripping pan
on dripping pan
on dripping pan
on dripping pan or cake tin on
dripping pan
on dripping pan
on dripping pan
on dripping pan
on dripping pan
on dripping pan
on dripping pan
on dripping pan
cake tin on dripping pan
moulds or baking dish on
dripping pan (bain-marie on
dripping pan)
cake tin on dripping pan
cake tin on dripping pan
cake tin or foil pouch on
dripping pan
SUPPORT
baking dish on
dripping pan
on grill
Cooking
Oven at
duration
start
(minutes)
± 10
between +10
and +25
between +5 and
Cold
+15
±10
between -20 and
-5
45**
Cold
28** Hot or cold
55 Cold