SCHOLTES FN 56, Руководство по эксплуатации

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