Bedienungsanleitung Scholtes FA 26.1 (Seite 29 von 58) (Deutsch, Englisch, Holländisch, Französisch, Italienisch)

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Cooking mode/dish combination tables

The following tables provide useful information to help you choose the most suitable cooking mode for your dish.

The cooking time should be calculated according to the recipe, as it depends on the quantity and size of the food to

be cooked.

DISHES EXAMPLES COOKING MODE TEMPERATURE SUPPORTS

Savoury tarts and pies

(shortcrust or flaky pastry)

quiche lorraine, leek tart, etc. Tarts 220 °C cake tin on the oven tray

Deep pan pizzas made with

bread dough (or frozen ready-

made pizzas)

pizzas, focaccia Brioches 220 °C on the oven tray

Pizzas (other doughs) Tarts 220 °C cake tin on the oven tray

Savoury bread olive loaf, tuna loaf, etc. Cakes (or multi-level) 160 °C cake tin on the oven tray

Country pies filo cheese pastries, salmon pithiviers, … Cakes (or multi-level) 200 °C on the oven tray

Terrines fish, meat, vegetable terrines, foie gras, etc. Convection mode 160 °C

terrine dish on the oven tray

(Bain-Marie starting with hot

water)

Ramekins

poultry liver pies, salmon mousse, eggs cocotte,

etc.

Convection mode 160 °C

ramekins on the oven tray

(Bain-Marie starting with hot

water)

Soufflés cheese, vegetable or fish soufflés, etc. Multi-level 200 °C cake tin on the oven tray

STARTERS

Food requiring browning stuffed oysters, cheese on toast, etc. Grill 270 °C

directly on the grid or dish on

the grid

Au gratin dauphinois, shepherd's pie, lasagna, etc. Gratin (or roasting) 210 °C dish on the oven tray

Stuffed vegetables

potatoes, tomatoes, courgettes, aubergines,

peppers, etc.

Multi-level 200 °C

on the oven tray or in a dish on

the oven tray

Vegetable casseroles cabbage, carrots and saffron, leeks, etc. Convection mode 200 °C casserole dish on the oven tray

Flans mushroom flan, vegetable flan, etc. Convection mode 160 °C

ramekins or flan dish on the

oven tray (Bain-Marie starting

with hot water)

Terrines vegetable terrines Convection mode 160 °C

terrine dish on the oven tray

(Bain-Marie starting with hot

water)

Soufflés asparagus or tomato soufflés, etc. Multi-level 200 °C soufflé dish on the oven tray

Pies vegetable pie, etc. Multi-level 200 °C on the oven tray

Foil parcels truffles, etc. Multi-level 200 °C foil parcels on the oven tray

VEGETABLES

Rice Pilaf Convection mode 180 °C dish on the oven tray

DISHES EXAMPLES COOKING MODE TEMPERATURE SUPPORTS

Roast poultry chicken, duck, cockerel, capon. Roasting 210 °C poultry on the grid

Poultry on the spit chicken, cockerel Turnspit 270 °C turnspit support

Roasts

roast pork, veal, turkey, beef, leg of lamb, haunch of

venison, stuffed veal breast, etc.

Roasting 210 °C meat directly on the grid

large pieces of braised meat whole ham on the bone, large capon or turkey, etc. Multi-level

180 °C (one third

into cooking, lower

the temperature to

160°C)

meat on the oven tray baste

regularly with the juice

Meat casseroles and traditional

dishes

beef bourguignon, rabbit chasseur, veal Marengo,

lamb stew, Basquaise chicken, etc. hotpots,

cassoulet, etc.

Convection mode 190 °C casserole dish on the oven tray

Grilled meat ribs, cutlets, sausages, kebabs, chicken thighs, etc. Grill 300 °C

on the grid (the rack depends

on the size)

Meat pies Beef Wellington, steak and kidney pie, etc. Multi-level 200 °C

on the tray (for large pieces of

meat, lower the temperature to

160°C when the pastry crust is

baked)

MEAT

Salt-baking salt-baked poultry, etc. Multi-level 240 °C

meat on the oven tray or in a

dish on the oven tray

Grilled fish and fish kebabs bass, mackerel, sardines, mullet, tuna, etc. Grill 270 °C

on the grid (the rack depends

on the size)

Whole fish (stuffed) sea bream, carp, etc. Multi-level 200 °C on the oven tray

Fish fillets (with basting) salmon, scorpion fish, cod, bass, etc. Convection mode 200 °C on the oven tray

Foil parcels sole, dab, scallops, etc. Multi-level 200 °C on the oven tray

Fish pies (flaky or shortcrust

pastry)

salmon, pike, etc. Multi-level 200 °C on the oven tray

Fish au gratin brandade gratin, etc.

gratin (or roasting)

(grill for browning)

210 °C 270 °C

dish on the oven tray (or grid

for browning under the grill)

Soufflés scallop soufflé, etc. Multi-level 200 °C soufflé dish on the oven tray

FISH

Salt-baked fish bass, carp, etc. Multi-level 240 °C

fish on the oven tray or in a

dish on the oven tray

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