SCHOLTES SPY1 - Page 30

12
GB
Getting started &
using your oven
COOKING TABLE
The cooking times are approximate
* A pie dish containing 100 ml water must be placed on the base of the oven before cooking
Programme Food Weight
(kg)
Number
of levels
Position of accessories Preheating Recommended
temperature
(° C)
Duration
Drip tray Grid
CCRREEAATTIIOONN
1 2 1 3 yes 190 15-20
Multi-level shortbread
4/4 cupcakes 2 1 3 yes 180 15-20
pizza 2 1 3 yes 200 15-25
fruit pie 2 1 3 yes 200 40-45
crème caramel 2 1 3 yes 170 35-45
Tradition crème caramel 1 1 yes 170 35-45
paté 1 1 yes 170 50-60
casserole 1 1 yes 170 1-3 hr
Brioche panettone, brioche 1 1 1 yes 170-180 30-50
Pastry fruit tarts (shortcrust pastry) 1 1 1 yes 190 35-45
tarts (sablé or sugar crust) 1 1 1 yes 200 20-30
Patisserie profiteroles 1 yes 190 25-35
biscuits 1 1 yes 190 15-20
choux pastry 1 1 yes 200 35-45
genoise cake 1 1 yes 190 25-35
Roasting roast meats 1 1 1 no 210-220 45-75
Browning shepherd’s pie, gratin 1 1 no 200-210 35-50
Grill-Barbecue rib roast 1 1 2 or 3 no 20-30
sausages 1 1 3 no 250°C 15-25
pork ribs 1 1 3 no 250°C 15-25
fish 1 1 2 or 3 no 250°C 15-25
toast 1 1 3 yes 250°C 3-5
Warming rising dough (brioche, bread, etc.) 1 1 1 no 40
White meringue meringues 2 1 3 no 70 8-12 hr
Golden meringue meringues 2 1 3 no 110 1.5-2 hr
Low temperature 85°C meat, fish 2 1 3 yes 85 90-180
Low temperature 95°C fruit, vegetables 2 1 3 yes 95 60-90
Low temperature 120°C potatoes, reheating 2 1 3 yes 120 45-90
Pasteurisation fruit, vegetables 1 1 1 yes 110 45-120
SSUUCCCCEESSSS
1 kg max. 1 1 no
Bread bread*
Roast beef roast beef 1 1 no
Roast pork roast pork 1 1 no
Roast veal roast veal 1 1 no
Roast chicken chicken 1 1 no
Leg of lamb leg of lamb 1 1 no
Patisserie Genoise cake, profiteroles, etc. 1 1 no
Pastry (1) pastry (shortcrust and puff) 1 1 no
Pastry (2) pastry (sablé or sugar crust) 1 1 no
Brioche brioche 1 1 no
Cake cakes 1 1 no
Pizza pizza 1 1 no