Oven Cooking Advice Table - Scholtes FP E6.1 GF S Bedienungsanleitung

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
Automatic cooking functions
Cooking mode
Mode
recommended for ...
Roast veal Roast meats
Sponge cake made
with yoghurt and
pound cake (with
baking powder)
Fruit tarts (shortcrust
pastry or puff pastry,
with or without flan
Desserts
Puff pastry
Desserts without
yeast (clafoutis,
almond pithivier, torta
rustica, etc.)
Deep-pan pizza,
Pizza focaccia (bread
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.
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.
EXAMPLES
Roast veal
Roast pork
Roast chicken
Leg of lamb
Roast beef
fruit-filled sponge cake
made with yoghurt, marble
cake, pound cake, etc.
apple tart, mirabelle plum
tart, pear tart, etc.
filling)
apple puffs, country-style
tarts, pastries, etc.
dough)
***
FUNCTION TEMPERATURE
200 °C
200 °C
180 °C
Baked
180 °C
cakes or
Multilevel
220 °C
190 °C
180 °C
PASTRIES 160 °C
180 °C
200 °C
Baked
200 °C
cakes or
180 °C
Multilevel
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 weighin g
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
27
GB