SCHOLTES CI 55 V W Mode D'emploi page 22

Oven cooking advice table
GB
DISHES
Biscuit cakes (without yeast)
Sponge cake made with yoghurt and
pound cake (with baking powder)
Fruit tarts (shortcrust pastry or puff
pastry, with or without flan filling)
White cheese tart
Tarts made using leavened dough
Tart cases (sweet crumbly pastry)
Pies (shortcrust or puff pastry)
Cream puffs
Puff pastry
Mini sweet pastries (natural yeast)
Large sweet pastries (natural yeast)
Biscuit dough
Sweet crumbly dough
Puff pastry
Amaretti, coconut balls
Leavened dough
White meringues
Golden meringues
Pudding
Cream desserts and flans, semolina
Rice desserts
Soufflé
Stuffed or foil-baked fruit
Fruit layer (with sabayon)
DISHES
Yoghurt
Dried foods
Sterilisation
Reheating dishes
Homemade bread
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EXAMPLES
sponge cake, sponge fingers, swirled biscuits, brownies, etc.
fruit-filled sponge cake made with yoghurt, marble cake, pound
cake, etc.
apple tart, mirabelle plum tart, pear tart, etc.
sugar pie, fruit brioche loaf, etc.
fresh fruit tarts (strawberry, raspberry, etc.)
pear pie, etc.
profiteroles, mini cream puffs, cream puffs, Paris-Brest pastry
dessert, Saint Honoré cake, etc.
apple puffs, country-style tarts, pastries, etc.
croissants, sugar pie, plain brioche
(no filling), mini savarin cakes, etc.
Kugelhopf, brioche, panettone, sweet bread, etc.
biscuits in paper trays, scooping biscuits, etc.
shortbread, spritz biscuits, plain biscuits, etc.
various types of puff pastry dessert, etc.
coconut or almond amaretti
mini-brioches, mini-croissants, etc.
pudding made with bread or brioche, rice pudding
crème caramel, crème brûlée, chocolate flan, etc.
riz condé rice pudding, Imperial rice pudding, etc.
liqueur soufflé, fruit soufflé, etc.
baked apples, etc.
fresh fruit layer
EXAMPLES
mushrooms, herbs, sliced fruit or vegetables,
etc.
jar for fruit in syrup, etc.
pre-cooked dishes
(home-made or ready meals)
FUNCTION TEMPERATURE
Baked desserts
200 °C
(or Multilevel)
Baked desserts
160 °C
(or Multilevel)
Pies 220 °C
Pies 200 °C
Brioche 180 °C
Pies 180 °C
Pies 220 °C
Baked desserts
190 °C
(or Multilevel)
Baked desserts
200 °C
(or Multilevel)
Brioche 180 °C
Brioche 160 °C
Baked desserts
180 °C
(or Multilevel)
Baked desserts
200 °C
(or Multilevel)
Baked desserts
200 °C
(or Multilevel)
Baked desserts
180 °C
(or Multilevel)
Brioche 180 °C
White meringues
70 °C
(or Multilevel)
Golden meringues
110 °C
(or Multilevel)
Baked desserts
190 °C
(or Multilevel)
Baked desserts
160 °C
(or Multilevel)
Baked desserts
180 °C
(or Multilevel)
Baked desserts
200 °C
(or Multilevel)
Multilevel 200 °C
Grill 250 °C
FUNCTION TEMPERATURE
Traditional oven 50 °C
Multilevel 60 °C
Sterilisation
130 °C
(or Multilevel)
Reheating dishes
140 °C
(or Multilevel)
250 °C for 10
minutes
Multilevel
210 °C until cooking
has finished
SUPPORT
cake tin on dripping pan
cake tin on dripping pan
cake tin on dripping pan
cake tin on dripping pan
cake tin on dripping pan
cake tin on dripping pan (with baking
beans weighing down the pastry)
cake tin on dripping pan
on dripping pan
on dripping pan
on dripping pan
on dripping pan or cake tin on dripping
pan
on dripping pan
on dripping pan
on dripping pan
on dripping pan
on dripping pan
on dripping pan
on dripping pan
cake tin on dripping pan
moulds or baking dish on dripping pan
(bain-marie on dripping pan)
cake tin on dripping pan
cake tin on dripping pan
cake tin or foil pouch on dripping pan
tray on grill
SUPPORT
baking dish on dripping pan
on grill
jars on dripping pan
tray on dripping pan
on dripping pan