SCHOLTES FN 34 XA Manual De Instrucciones página 20

DISHES
Savoury sponge cake
savoury sponge cake with olives, tuna, etc.
made with yoghurt
Country-style pie cheese country-style pie, salmon pastry, ...
Terrines fish, meat, vegetable, foie gras terrines, etc.
poultry liver pie, salmon mousse, eggs en cocotte,
"En cocotte" dishes
Soufflé cheese soufflé, vegetable soufflé, fish soufflé, etc.
Stuffed vegetables potatoes, tomatoes, courgettes, cabbages, etc.
Braised vegetables en
lettuce, saffron carrots, salsify, etc.
cocotte
Flan mushroom flan, vegetable pancake, etc.
Terrines
Soufflé asparagus soufflé , tomato soufflé, etc.
Dishes with a crust
Baking in foil ("en
papillote")
Rice
DISHES
Spit-roast poultry
whole braised leg, large capon or
Large braised cuts
beef bourguignon, rabbit cacciatora,
Sautéed meat en cocotte,
veal Marengo, lamb stew, Basque
traditional dishes
chicken, etc. Hotpot, terrine, etc.
grilled steak, chops, sausages, kebabs,
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
salmon, rock-fish, cod, sea bass, etc.
liquid)
Baking in foil ("en papillote")
Fish with a crust (puff pastry or
shortcrust pastry)
Soufflé
Salt-crusted fish
EXAMPLES
Baked cakes or Multilevel
Baked cakes or Multilevel
etc.
vegetable terrines
vegetable pie, etc.
truffles, etc.
Pilaff
EXAMPLES
chicken, young cockerel
turkey, etc.
Conventional oven
chicken drumsticks, etc.
salt-crusted poultry, etc.
tuna, etc.
bream, carp, etc.
Conventional oven
sole, dab, scallops, etc.
salmon, kebabs, etc.
scallops, etc.
sea bass, carp, etc.
FUNCTION TEMPERATURE
160 °C
200 °C
Traditional oven 160 °C
Traditional oven 160 °C
Multilevel 200 °C
Multilevel 200 °C
Traditional oven 200 °C
Traditional oven 160 °C
Traditional oven 160 °C
Multilevel 200 °C
Multilevel 200 °C
Multilevel 200 °C
Traditional oven 180 °C
FUNCTION TEMPERATURE
Rotisserie 270 °C
180°C (a third of the
Multilevel way through cooking,
lower to 160°C)
190 °C
Grill 200 °C
Multilevel 200 °C
Multilevel 240 ?
Grill 180 ?
Multilevel 200 °C
200 °C
Multilevel 200 °C
Multilevel 200 °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
on dripping pan
or cake tin on dripping pan
baking 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 plate
SUPPORT
rotisserie spit support
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
cake tin on dripping pan
fish on dripping pan or tray
on dripping pan