SCHOLTES FN 54 T XA Mode D'emploi page 23

Oven cooking advice table
DISHES
Yoghurt
mushrooms, herbs, sliced fruit or
Dried foods
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
Savoury sponge cake savoury sponge cake with olives,
made with yoghurt
country-style cheese pie, salmon
Country-style pie
Terrines
poultry liver paté, salmon mousse,
"En cocotte" dishes
cheese soufflé, vegetable soufflé,
Soufflé
potato gratin, parmentier, lasagne,
Gratin dishes
potatoes, tomatoes, courgettes,
Stuffed vegetables
Braised v egetables en
lettuce, saffron carrots, salsify, et c.
cocotte
mushroom flan, vegetable pancake,
Flan
Terrines
asparagus soufflé , tomato soufflé,
Soufflé
Dishes with a crust
Baking in foil ( "en
papillote")
Rice
EXAMPLES
vegetables, etc.
EX AMPLES
sponge cake, sponge f ingers, swirled
biscuits, brownies, etc.
sugar pie, fruit brioche loaf, etc.
fresh fruit tarts (strawberry, raspberry, etc.)
pear pie, etc.
profiteroles, mini cre am 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 t rays, scooping biscuits,
etc.
short bread, spritz cookies, plain bis cuits, 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
t una, etc.
pastry, ...
fish, meat, vegetable, foie gras
terrines, etc.
eggs en cocotte, etc.
fish soufflé, etc.
etc.
cabbages, etc.
etc.
vegetable terrines
etc.
vegetable pie, etc.
truffles, etc.
Pilaff
FUNCTION TEMPERATURE
Low temperature
Low temperature
FUNCTION TEMPERATURE
Baked
cakes or
Multilevel
PASTRIES
Baked
cakes or
Multilevel
Baked
cakes or
Multilevel
Multilevel
FUNCTION TEMPERATURE
Desserts or
160 ?
Multilevel
Desserts or
200 °C
Multilevel
Conventional terrine mould on dripping pan (bain-
160 °C
oven
Conventional
160 °C
oven
Multilevel 200 °C
Roasting 200-210 °C
Multilevel 200 °C
Conventional
200 °C
oven
Conventional baking dish or cake tin on dripping pan
160 °C
oven
Conventional cake tin on dripping pan (bain-marie
160 °C
oven
Multilevel 200 °C
Multilevel 200 °C
Multilevel 200 °C
Conventional
180 °C
oven
SUPPORT
baking dish on
40 °C
dripping pan
85 °C on grill
SUPPORT
200 °C cake tin on dripping pan
200 °C cake tin on dripping pan
180 °C cake tin on dripping pan
cake tin on dripping pan
180 °C (with baking beans weighing
the pastry down )
220 °C cake tin on dripping pan
190 °C on dripping pan
180 °C on dripping pan
on dripping pan or cake tin
160 °C
on dripping pan
180 °C on dripping pan
200 °C on dripping pan
200 °C on dripping pan
180 °C on dripping pan
180 °C on dripping pan
70 °C on dripping pan
110 °C on dripping pan
190 °C cake tin on dripping pan
moulds or baking dish on
160 °C dripping pan (bain-marie on
dripping pan)
180 °C cake tin on dripping pan
200 °C cake tin on dripping pan
cake tin or foil pouch on
200 °C
dripping pan
SUPPORT
cake tin on dripping pan
on dripping pan
marie filled wit h hot water)
baking dish on dripping pan (bain-
marie filled wit h hot water)
cake tin on dripping pan
tray on dripping pan
on dripping pan
or cake tin on dripping pan
dish on dripping pan
( bain-marie f illed with hot water)
filled with hot water)
cake tin on dripping pan
on dripping pan
foil pouch on dripping pan
tray on dripping pan
GB
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