Scholtes FG64 Bedienungsanleitung Seite 18

Dish and corresponding cooking mode
DISHES
Biscuits (no baking powder)
Fruitcake and pound cake
(containing baking powder)
Fruit tart (shortcrust or flaky
pastry, with or without flan)
Cheesecake
Raised dough
Blind baking pastry bases (puff
pastry)
Pies (shortcrust or flaky pastry)
Choux pastry
Flaky pastry
Buns and small pastries
(containing yeast or baking
powder)
Large pastries (containing yeast
or baking powder)
Biscuit dough
Puff pastry
Flaky pastry
Macaroons, coconut rocks
Raised dough
White meringues
Golden meringues
Puddings
Custards and flansSemolina
pudding
Rice pudding
Soufflés
Stuffed fruit or fruit foil parcels
Fruit gratins (with sabayon)
DISHES
Yogurts
Dry food
Pasteurisation
Reheating dishes
Home made bread
DISHES
Roast beef, roast pork,
roast veal, leg of lamb,...
LOW
TEMPERATURE
(atmospheric)
Roast chicken, roast
poultry,...
table
EXAMPLES
sponge, savoy biscuits, rolled biscuits, brownies,
fruitcake, marble cake, pound cake,...
apple, plum or pear tarts,...
sugar pies, brioche fruit tart
tarts garnished with fresh fruits (strawberries,
raspberries, ...)
pear pies,...
profiteroles, choux balls, eclairs, praline filled paris
brest, saint honoré,...
apple turnovers, flaky pastries, pithiviers,...
croissants, sugar pies, individual brioches, small
savarins,...
Kugelhopf, brioche, panettone, currant cramique,...
mini cup cakes, finger biscuits,...
shortbread biscuits, spritz, cookies,...
palmier biscuits, finger biscuits,...
coconut or almond macaroons
mini-brioches, mini-croissants,...
bread or brioche based pudding, rice pudding
crème caramel, crème brûlée, chocolate flan,...
milky rice pudding, rich riz à l'impératrice...
liqueur soufflé, fruit soufflé,...
oven-baked apples, ...
fresh fruit gratin
EXAMPLES
mushrooms, herbs, dried fruit or vegetables,...
jars of fruit in syrup,...
cooked dishes (home-made and packets)
MODE TEMPERATURE
Low temperature
MODE
cake
(or multilevel)
cake
(or multilevel)
Tart
Tart
Brioche
Tart
Tart
cake
(or multilevel)
cake
(or multilevel)
Brioche
Brioche
cake (or multilevel)
cake (or multilevel)
cake (or multilevel)
cake
(or multilevel)
Brioche
white meringues
(or multilevel)
golden meringues
(or multilevel)
cake
(or multilevel)
cake
(or multilevel)
cake
(or multilevel)
cake
(or multilevel)
Multilevel
Barbecue
MODE
Traditional
Multilevel
Pasteurisation
(or multilevel)
Reheating dishes
(or multilevel)
Multilevel
SUPPORTS
85°C
Meat (or dishes) on the grid
120°C
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TEMPERATURE SUPPORTS
200°C baking tray on the oven tray
160°C cake tin on the oven tray
220°C cake tin on the oven tray
200°C cake tin on the oven tray
180°C cake tin on the oven tray
Cake tin on the oven tray
180°C
(dry beans on the pastry base)
220°C cake tin on the oven tray
190°C on the oven tray
200°C on the oven tray
180°C on the oven tray
on the oven tray or in a cake tin
160°C
on the oven tray
180°C on the oven tray
200°C on the oven tray
200°C on the oven tray
180°C on the oven tray
180°C on the oven tray
70°C on the oven tray
110°C on the oven tray
190°C pudding dish on the oven tray
Ramekins or flan dishes on the
160°C oven tray (Bain-Marie starting
with hot water)
180°C pudding dish on the oven tray
200°C soufflé dish on the oven tray
dish or foil parcel on the oven
200°C
tray
300°C dish on the grid
TEMPERATURE SUPPORTS
50°C ramekins on the oven tray
60°C directly on the grid
130°C jars on the oven tray
140°C dish on the oven tray
260°C for 10 min
on the oven tray
210°C afterwards
COMMENTS
Brown the meat in a saucepan before
cooking it in the oven