Dish And Corresponding Cooking Mode Table - Scholtes FG 636.1 Bedienungsanleitung

Dish and corresponding cooking mode
The following tables will guide you in the choice of cooking function (Création) to suit your dish. The cooking times
should be adapted to your own recipes, as they depend on the quantity and size of your dish.
DISHES
Savoury tarts and
pies(shortcrust or flaky pastry)
Deep pan pizzas made with
bread dough(or frozen ready-
made pizzas)
Pizzas (other doughs)
Savoury bread
Flaky pastries
Terrines
Individual ramekins
Soufflés
Food requiring browning
Au gratin
Stuffed vegetables
Vegetable casseroles
Flans
Terrines
Soufflés
Pies
Foil parcels
Rice
DISHES
Roast poultry
Poultry on the spit
Roasts
Large pieces of braised meat
Meat casseroled and traditional
dishes
Grilled meat
Meat pies
Salt-baking
Grilled fish and fish kebabs
Whole fish (stuffed)
Fish fillets (with basting)
Foil parcels
Fish pies (flaky or shortcrust
pastry)
Fish au gratin
Soufflés
Salt-baked fish
table
EXAMPLES
quiche lorraine, leek tart,...
pizzas, focaccia
olive loaf, tuna loaf,...
filo cheese pastries, salmon pithiviers,...
fish, meat, vegetable terrines, foie gras,...
poultry liver pies, salmon mousse, eggs cocotte,...
cheese, vegetable or fish soufflés, ...
stuffed oysters, cheese on toast,...
dauphinois, shepherd's pie, lasagna,...
potatoes, tomatoes, courgettes, aubergines,
peppers,...
cabbage, carrots and saffron, leeks,...
mushroom flan, vegetable flan,...
vegetable terrines
asparagus or tomato soufflés,...
vegetable pithivier,...
truffles,...
Pilaf
EXAMPLES
chicken, duck, cockerel, capon.
chicken, cockerel
roast pork, veal, turkey, beef, leg of lamb, haunch of
venison, stuffed veal breast,...
whole ham on the bone, large capon or turkey, ...
beef bourguignon, rabbit chasseur, veal Marengo,
lamb stew, Basquaise chicken,...hotpots,
cassoulet,...
ribs, cutlets, sausages, kebabs, chicken thighs,...
Beef Wellington, steak and kidney pie, ...
Salt-baked poultry, ...
bass, mackerel, sardines, mullet, tuna,...
sea bream, carp,...
salmon, scorpion fish, cod, bass,...
sole, dab, scallops,...
salmon, pike,...
brandade gratin,...
scallop soufflé,...
bass, sea bream,...
MODE
Tart
Brioche
Tart
Cake
(or multilevel)
Cake
(or multilevel)
Traditional
Traditional
Multilevel
Barbecue
Gratin (or roasting)
Multilevel
Traditional
Traditional
Traditional
Multilevel
Multilevel
Multilevel
Traditional
MODE
Roasting
Rotisserie
Roasting
Multilevel
Traditional
Barbecue
Multilevel
Multilevel
Barbecue
Multilevel
Traditional
Multilevel
Multilevel
Gratin
(or roasting)
(barbecue if browning)
Multilevel
Multilevel
- 18 -
TEMPERATURE SUPPORTS
220°C cake tin on the oven tray
220°C on the oven tray
220°C pizza tin on the oven tray
160°C loaf tin on the oven tray
200°C on the oven tray
terrine dish on the oven tray
160°C (Bain-Marie starting with hot
water)
ramekins on the oven tray
160°C (Bain-Marie starting with hot
water)
200°C soufflé dish on the oven tray
directly on the gridor dish on
300°C
the grid
210°C dish on the oven tray
on the oven tray or in a dish on
200°C
the oven tray
200°C casserole dish on the oven tray
ramekins or flan dish on the
160°C oven tray (Bain-Marie starting
with hot water)
terrine dish on the oven tray
160°C (Bain-Marie starting with hot
water)
200°C soufflé dish on the oven tray
200°C on the oven tray
200°C foil parcels on the oven tray
180°C dish on the oven tray
TEMPERATURE SUPPORTS
210°C poultry on the grid
270°C turnspit support
210°C meat on the grid
180°C
(one third into
meat on the oven tray
cooking, lower the
baste regularly with the juice
temperature to
160°C)
Casserole dish on the
190°C
oven tray
on the grid (the rack depends
300°C
on the size of the meat)
on the tray (for large pieces
of meat, lower the temperature
200°C
to 160°C when the pastry
crust is baked)
Meat on the oven tray or in
240°C
a dish on the oven tray
on the grid (the rack depends
300°C
on the size of the fish)
200°C on the oven tray
200°C on the oven tray
200°C on the oven tray
200°C on the oven tray
Dish on the oven tray (or grid if
210°C300°C
browning in barbecue mode)
200°C Soufflé dish on the oven tray
Fish on the oven tray or in a
240°C
dish on the oven tray