SCHOLTES CI 66 V W S Mode D'emploi page 26

Oven cooking advice table
GB
DISHES
Savoury sponge cake
made with yoghurt
Country-style pie
Terrines
"En cocotte" dishes
Soufflé
Gratin dishes
Stuffed vegetables
Braised vegetables en
cocotte
Flan
Terrines
Soufflé
Dishes with a crust
Baking in foil ("en
papillote")
Rice
DISHES
Roast poultry
Poultry on the spit
Roasts
large pieces of braised meat
Meat casseroles and traditional
dishes
Grilled meat
Meat pies
Salt-baking
Grilled fish and fish kebabs
Whole fish (stuffed)
Fish fillets (with basting)
Foil parcels
Fish pies (flaky or shortcrust
pastry)
Fish au gratin
Soufflés
Salt-baked fish
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EXAMPLES
savoury sponge cake with olives, tuna, etc.
cheese country-style pie, salmon pastry, ...
fish, meat, vegetable, foie gras terrines, etc.
poultry liver pie, salmon mousse, eggs en cocotte,
etc.
cheese soufflé, vegetable soufflé, fish soufflé, etc.
potato gratin, parmentier, lasagne, etc.
potatoes, tomatoes, courgettes, cabbages, etc.
lettuce, saffron carrots, salsify, etc.
mushroom flan, vegetable pancake, etc.
vegetable terrines
asparagus soufflé , tomato soufflé, etc.
vegetable pie, etc.
truffles, etc.
Pilaff
EXAMPLES
chicken, duck, cockerel, capon.
chicken, cockerel
roast pork, veal, turkey, beef, leg of lamb, haunch of
venison, stuffed veal breast, etc.
whole ham on the bone, large capon or turkey, etc.
beef bourguignon, rabbit chasseur, veal Marengo,
lamb stew, Basquaise chicken, etc. hotpots,
cassoulet, etc.
ribs, cutlets, sausages, kebabs, chicken thighs, etc.
Beef Wellington, steak and kidney pie, etc.
salt-baked poultry, etc.
bass, mackerel, sardines, mullet, tuna, etc.
sea bream, carp, etc.
salmon, scorpion fish, cod, bass, etc.
sole, dab, scallops, etc.
salmon, pike, etc.
brandade gratin, etc.
scallop soufflé, etc.
bass, carp, etc.
FUNCTION TEMPERATURE
Baked cakes or Multilevel 160 °C
Baked cakes or Multilevel 200 °C
Traditional oven 160 °C
Traditional oven 160 °C
Multilevel 200 °C
Gratin
200-210 °C
(or Roasting)
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
COOKING MODE
Roasting
Turnspit
Roasting
180 °C (one third
into cooking, lower
Multi-level
the temperature to
Convection mode
Multi-level
Multi-level
Multi-level
Multi-level
Multi-level
Convection mode
Multi-level
Multi-level
gratin (or roasting)
Multi-level
Multi-level
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
tray 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
TEMPERATURE SUPPORTS
200 °C poultry on the grid
250 °C turnspit support
200 °C meat directly on the grid
meat on the oven tray baste
regularly with the juice
160°C)
190 °C casserole dish on the oven tray
on the grid (the rack depends
270 °C
on the size)
on the tray (for large pieces of
meat, lower the temperature to
200 °C
160°C when the pastry crust is
baked)
meat on the oven tray or in a
240 °C
dish on the oven tray
on the grid (the rack depends
250 °C
on the size)
200 °C on the oven tray
200 °C on the oven tray
200 °C on the oven tray
200 °C on the oven tray
200-210 °C
dish on the oven tray
260 °C
200 °C soufflé dish on the oven tray
fish on the oven tray or in a
240 °C
dish on the oven tray