SCHOLTES FA 36.1, Руководство по эксплуатации

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GB
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Oven cooking advice table
Mode
Cooking mode
recommended for …
EXAMPLES SUPPORT
Dripping pan
level
Cooking
duration
(minutes)
Oven at
start
Roast veal Roast meats
Roast veal
dripping pan or
tray
2
± 10
Cold
Roast pork
b10
and +25
Roast chicken
b5 and
+15
Leg of lamb ±10
Roast beef
between -20 and
-5
Desserts
Sponge cake made
with yoghurt and
pound cake (with
baking powder)
fruit-filled sponge cake
made with yoghurt, marble
cake, pound cake, etc.
cake tin on rack 2 45**
Cold
Fruit tarts (shortcrust
pastry or puff pastry,
with or without flan
filling)
apple tart, mirabelle plum
tart, pear tart, etc.
cake tin on rack 2
Puff pastry
apple puffs, country-style
tarts, pastries, etc.
on dripping pan 2
Desserts without
yeast (clafoutis,
almond pithivier, torta
rustica, etc.)
on dripping pan 2
Pizza
Deep-pan pizza,
focaccia (bread
dough)
2 28** Hot or cold
Bread *** 2 55 Cold
* The cooking times listed above are intended as guidelines only and may be modified in accordance with personal tastes. Oven preheating times are set as
standard and may not be modified manually.
** The duration of the automatic cooking functions are set by default. The values in the table refer to the minimum and maximum duration, which may be
modified by the user taking the default value as a starting point
Automatic cooking functions
DISHES EXAMPLES FUNCTION TEMPERATURE SUPPORT
VARIOUS
Yoghurt Low temperature 40 °C
baking dish on
dripping pan
Dried foods
mushrooms, herbs, sliced fruit or
vegetables, etc.
Low temperature 85 °C on grill
DISHES EXAMPLES FUNCTION TEMPERATURE SUPPORT
B
A
K
E
D
D
ESS
ER
T
S
Biscuit cakes (without yeast)
sponge cake, sponge fingers, swirled biscuits,
brownies, etc.
Baked cakes or Multilevel
200 °C cake tin on dripping pan
White cheese tart 200 °C cake tin on dripping pan
Tarts made using leavened dough sugar pie, fruit brioche loaf, etc. 180 °C cake tin on dripping pan
Tart cases (crumbly sweet pastry) fresh fruit tarts (strawberry, raspberry, etc.) 180 °C
cake tin on dripping pan (with
baking beans weighing the
pastry down )
Pies (shortcrust or puff pastry) pear pie, etc. 220 °C cake tin on dripping pan
Cream puffs
profiteroles, mini cream puffs, cream puffs,
Paris-Brest pastry dessert, Saint Honoré cake,
etc.
190 °C on dripping pan
Mini sweet pastries (natural
yeast)
croissants, sugar pie, plain brioche (no filling),
mini savarin cakes, etc.
180 °C on dripping pan
Large sweet pastries (natural
yeast)
Kugelhopf, brioche, panettone, sweet bread,
etc.
160 °C
on dripping pan or cake tin on
dripping pan
PA
ST
R
IE
S
Biscuit dough biscuits in paper trays, scooping biscuits, etc.
Baked cakes or Multilevel
180 °C on dripping pan
Crumbly sweet pastry shortbread, spritz cookies, plain biscuits, etc. 200 °C on dripping pan
Puff pastry various types of puff pastry dessert, etc. 200 °C on dripping pan
Amaretti, coconut balls coconut or almond amaretti 180 °C on dripping pan
Leavened dough mini-brioches, mini-croissants, etc. 180 °C on dripping pan
White meringues 70 °C on dripping pan
Golden meringues 110 °C on dripping pan
DE
S
S
E
R
T
S
Pudding
pudding made with bread or brioche, rice
pudding
Baked cakes or Multilevel
190 °C cake tin on dripping pan
Cream desserts and flans,
semolina
crème caramel, crème brûlée, chocolate flan,
etc.
160 °C
moulds or baking dish on
dripping pan (bain-marie on
dripping pan)
Rice desserts
riz condé rice pudding, Imperial rice pudding,
etc.
180 °C cake tin on dripping pan
Soufflé liqueur soufflé, fruit soufflé, etc. 200 °C cake tin on dripping pan
FRUIT Stuffed or foil-baked fruit baked apples, etc. Multilevel 200 °C
cake tin or foil pouch on
dripping pan