Cooking Table - SCHOLTES SPY1 Instrucciones De Uso

Getting started &
using your oven
GB

COOKING TABLE

Programme
Multi-level
Tradition
Brioche
Pastry
Patisserie
Roasting
Browning
Grill-Barbecue
Warming
White meringue
Golden meringue
Low temperature 85°C
Low temperature 95°C
Low temperature 120°C
Pasteurisation
Bread
Roast beef
Roast pork
Roast veal
Roast chicken
Leg of lamb
Patisserie
Pastry (1)
Pastry (2)
Brioche
Cake
Pizza
The cooking times are approximate
* A pie dish containing 100 ml water must be placed on the base of the oven before cooking
12
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Food Weight
(kg)
C C R R E E A A T T I I O O N N
shortbread
1
4/4 cupcakes
pizza
fruit pie
crème caramel
crème caramel
paté
casserole
panettone, brioche
fruit tarts (shortcrust pastry)
tarts (sablé or sugar crust)
profiteroles
biscuits
choux pastry
genoise cake
roast meats
shepherd's pie, gratin
rib roast
sausages
pork ribs
fish
toast
rising dough (brioche, bread, etc.)
meringues
meringues
meat, fish
fruit, vegetables
potatoes, reheating
fruit, vegetables
S S U U C C C C E E S S S S
bread*
1 kg max.
roast beef
roast pork
roast veal
chicken
leg of lamb
Genoise cake, profiteroles, etc.
pastry (shortcrust and puff)
pastry (sablé or sugar crust)
brioche
cakes
pizza
Number Position of accessories
of levels
Drip tray Grid
2 1 3
2 1 3
2 1 3
2 1 3
2 1 3
1 1
1 1
1 1
1 1 1
1 1 1
1 1 1
1
1 1
1 1
1 1
1 1 1
1 1
1 1 2 or 3
1 1 3
1 1 3
1 1 2 or 3
1 1 3
1 1 1
2 1 3
2 1 3
2 1 3
2 1 3
2 1 3
1 1 1
1 1
1 1
1 1
1 1
1 1
1 1
1 1
1 1
1 1
1 1
1 1
1 1
Preheating Recommended Duration
temperature
(° C)
yes 190 15-20
yes 180 15-20
yes 200 15-25
yes 200 40-45
yes 170 35-45
yes 170 35-45
yes 170 50-60
yes 170 1-3 hr
yes 170-180 30-50
yes 190 35-45
yes 200 20-30
yes 190 25-35
yes 190 15-20
yes 200 35-45
yes 190 25-35
no 210-220 45-75
no 200-210 35-50
no 20-30
no 250°C 15-25
no 250°C 15-25
no 250°C 15-25
yes 250°C 3-5
no 40
no 70 8-12 hr
no 110 1.5-2 hr
yes 85 90-180
yes 95 60-90
yes 120 45-90
yes 110 45-120
no
no
no
no
no
no
no
no
no
no
no
no