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Scholtes FA 26.1 Manual

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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
… 29 …


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