Scholtes CI 55 V W Bedienungsanleitungen Seite 22

Oven cooking advice table
GB
Sponge cake made with yoghurt and
pound cake (with baking powder)
Fruit tarts (shortcrust pastry or puff
pastry, with or without flan filling)
Tarts made using leavened dough
Tart cases (sweet crumbly pastry)
Mini sweet pastries (natural yeast)
Large sweet pastries (natural yeast)
Cream desserts and flans, semolina
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DISHES
Biscuit cakes (without yeast) sponge cake, sponge fingers, swirled biscuits, brownies, etc.
fruit-filled sponge cake made with yoghurt, marble cake, pound
apple tart, mirabelle plum tart, pear tart, etc.
White cheese tart
fresh fruit tarts (strawberry, raspberry, etc.)
Pies (shortcrust or puff pastry)
profiteroles, mini cream puffs, cream puffs, Paris-Brest pastry
Cream puffs
Puff pastry apple puffs, country-style tarts, pastries, etc.
croissants, sugar pie, plain brioche
Kugelhopf, brioche, panettone, sweet bread, etc.
Biscuit dough biscuits in paper trays, scooping biscuits, etc.
Sweet crumbly dough shortbread, spritz biscuits, plain biscuits, etc.
Puff pastry various types of puff pastry dessert, etc.
Amaretti, coconut balls
Leavened dough mini-brioches, mini-croissants, etc.
White meringues
Golden meringues
Pudding pudding made with bread or brioche, rice pudding
crème caramel, crème brûlée, chocolate flan, etc.
Rice desserts riz condé rice pudding, Imperial rice pudding, etc.
Soufflé
Stuffed or foil-baked fruit
Fruit layer (with sabayon)
DISHES
Yoghurt
mushrooms, herbs, sliced fruit or vegetables,
Dried foods
Sterilisation jar for fruit in syrup, etc.
pre-cooked dishes
Reheating dishes
(home-made or ready meals)
Homemade bread
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EXAMPLES
cake, etc.
sugar pie, fruit brioche loaf, etc.
pear pie, etc.
dessert, Saint Honoré cake, etc.
(no filling), mini savarin cakes, etc.
coconut or almond amaretti
liqueur soufflé, fruit soufflé, etc.
baked apples, etc.
fresh fruit layer
EXAMPLES FUNCTION
Traditional oven
Multilevel
etc.
Sterilisation
(or Multilevel)
Reheating dishes
(or Multilevel)
Multilevel
FUNCTION TEMPERATURE
Baked desserts
200 °C
(or Multilevel)
Baked desserts
160 °C
(or Multilevel)
Pies 220 °C
Pies 200 °C
Brioche 180 °C
cake tin on dripping pan (with baking
Pies 180 °C
beans weighing down the pastry)
Pies 220 °C
Baked desserts
190 °C
(or Multilevel)
Baked desserts
200 °C
(or Multilevel)
Brioche 180 °C
on dripping pan or cake tin on dripping
Brioche 160 °C
Baked desserts
180 °C
(or Multilevel)
Baked desserts
200 °C
(or Multilevel)
Baked desserts
200 °C
(or Multilevel)
Baked desserts
180 °C
(or Multilevel)
Brioche 180 °C
White meringues
70 °C
(or Multilevel)
Golden meringues
110 °C
(or Multilevel)
Baked desserts
190 °C
(or Multilevel)
Baked desserts moulds or baking dish on dripping pan
160 °C
(or Multilevel)
Baked desserts
180 °C
(or Multilevel)
Baked desserts
200 °C
(or Multilevel)
Multilevel 200 °C cake tin or foil pouch on dripping pan
Grill 250 °C
TEMPERATURE
50 °C baking dish on dripping pan
60 °C
130 °C
140 °C
250 °C for 10
minutes
210 °C until cooking
has finished
SUPPORT
cake tin on dripping pan
cake tin on dripping pan
cake tin on dripping pan
cake tin on dripping pan
cake tin on dripping pan
cake tin on dripping pan
on dripping pan
on dripping pan
on dripping pan
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
(bain-marie on dripping pan)
cake tin on dripping pan
cake tin on dripping pan
tray on grill
SUPPORT
on grill
jars on dripping pan
tray on dripping pan
on dripping pan