SCHOLTES FN 56 XA Manual De Uso página 23

Oven coo ing advice table
DISHES
Savoury sponge cake
made with yoghurt
Country-style pie
Terrines
poultry liver paté, salmon mousse,
"En cocotte" dishes
Soufflé
potato gratin, parmentier, lasagne,
Gratin dishes
Stuffed vegetables
Braised vegetables en
lettuce, saffron carrots, salsify, etc.
cocotte
mushroom flan, vegetable pancake,
Flan
Terrines
asparagus soufflé , tomato soufflé,
Soufflé
Dishes with a crust
Baking in foil ("en
papillote")
Rice
DISHES
Roast poultry
Spit-roast poultry
roast pork, veal, turkey, beef, leg of
Roast dishes
Large braised cuts
Sautéed meat en beef bourguignon, rabbit cacciatora,
cocotte, traditional
dishes
Grilled meat
Meat with a crust beef Wellington, leg with a crust, etc.
Salt-crusted dishes
sea bass, mackerel, sardines, mullet,
Grilled fish and kebabs
Whole (stuffed) fish
Fish fillet (with wine or
other liquid)
Baking in foil ("en
papillote")
Fish with a crust (puff
pastry or shortcrust
pastry)
Fish gratin
Soufflé
Salt-crusted fish
EXAMPLES
savoury sponge cake with olives,
tuna, etc.
country-style cheese pie, salmon
pastry, ...
fish, meat, vegetable, foie gras
terrines, etc.
eggs en cocotte, etc.
cheese soufflé, vegetable soufflé,
fish soufflé, etc.
etc.
potatoes, tomatoes, courgettes,
cabbages, etc.
etc.
vegetable terrines
etc.
vegetable pie, etc.
truffles, etc.
Pilaff
EXAMPLES
chicken, duck, young cockerel,
capon, etc.
chicken, young cockerel
lamb, leg of venison, stuffed veal
breast, etc.
whole braised leg, large capon or
turkey, etc.
veal Marengo, lamb stew, Basque
chicken, etc. Hotpot, terrine, etc.
grilled steak, chops, sausages,
kebabs, chicken drumsticks, etc.
salt-crusted poultry, etc.
tuna, etc.
bream, carp, etc.
salmon, rock-fish, cod, sea bass,
etc.
sole, dab, scallops, etc.
salmon, kebabs, etc.
cod Provencal gratin, etc.
scallops, etc.
sea bass, carp, etc.
FUNCTION TEMPERATURE
Desserts or
160 ?
Multilevel
Desserts or
200 °C
Multilevel
Conventional
160 °C
oven
Conventional
160 °C
oven
Multilevel 200 °C
Roasting 200-210 °C
Multilevel 200 °C
Conventional
200 °C
oven
Conventional
160 °C
oven
Conventional
160 °C
oven
Multilevel 200 °C
Multilevel 200 °C
Multilevel 200 °C
Conventional
180 °C
oven
FUNCTION TEMPERATURE
Roasting 200 °C
Rotisserie 270 °C
Roasting 200 °C
180°C (a third of the
way through
Multilevel
cooking, lower to
160°C)
Conventional
190 °C
oven
Multilevel 200 °C
Multilevel 200 °C
Multilevel 240 °C
Multilevel 180 °C
Multilevel 200 °C
Conventional
200 °C
oven
Multilevel 200 °C
Multilevel 200 °C
Roasting 200-210 °C
Multilevel 200 °C
Multilevel 240 °C
SUPPORT
cake tin on dripping pan
on dripping pan
terrine mould on dripping pan
(bain-marie filled with hot water)
baking dish on dripping pan
(bain-marie filled with hot water)
cake tin on dripping pan
tray on dripping pan
on dripping pan
or cake tin on dripping pan
dish on dripping pan
baking dish or cake tin on
dripping pan (bain-marie filled
with hot water)
cake tin on dripping pan (bain-
marie filled with hot water)
cake tin on dripping pan
on dripping pan
foil pouch on dripping pan
tray on dripping pan
SUPPORT
poultry on grill
rotisserie spit support
meat on grill
meat on dripping pan (baste with
cooking juices at regular
intervals)
casserole dish on dripping pan
on grill (shelf level depends on
thickness of fish)
on dripping pan (for large cuts,
lower to 160 °C after the pastry
has cooked)
meat on dripping pan or tray on
dripping pan
on grill (shelf level depends on
thickness of fish)
on dripping pan
on dripping pan
on dripping pan
on dripping pan
tray on dripping pan
cake tin on dripping pan
fish on dripping pan or tray on
dripping pan
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