SCHOLTES FN 56 XA User manual

FN 56 XA
FN 56
FNG 56
FN 56 T XA
FN 56 T
Contents
Installation, 16-17
Positioning
Electrical connection
Technical data
Description of the appliance, 18
verall view
Control panel
Start-up and use, 19-24
Setting the clock
Setting the minute minder
Using the oven
Manual cooking modes
Automatic cooking modes
Programming cooking
Practical cooking advice
Assistance
ven cooking advice table
Precautions and tips, 25
General safet
Disposal
Respecting and conserving the environment
Care and maintenance, 26-27
Switching the appliance off
Cleaning the appliance
Cleaning the oven door
Replacing the light bulb
Assembling the sliding rack kit
Automatic cleaning using the PYR LYTIC c cle
Operating Instructions
OVEN
GB
Italiano, 1 Français, 28
Espanol, 41
English,15
IT GB FR
ES
Portuges, 55
PT

GB
16
Ventilation
To ensure adequate ventilation is provided, the back
panel of the cabinet must be removed. It is
advisable to install the oven so that it rests on two
strips of wood, or on a completel flat surface with
an opening of at least 45 x 560 mm (see figures).
Centring and fixing
Position the 4 tabs on the side of the oven so that
the are aligned with the 4 holes on the outer frame.
Adjust the tabs in accordance with the thickness of
the cabinet side panel, as shown below:
20 mm thick: take off the
removable part of the tab (see
diagram);
18 mm thick: use the first
groove, which has alread
been set in the factor (see
diagram);
16 mm thick: use the second
groove (see diagram).
Secure the appliance to the cabinet b opening the
oven door and inserting 4 screws into the 4 holes on
the outer frame.
! All parts which ensure the safe operation of the
appliance must not be removable without the aid of
a tool.
! Please keep this instruction booklet in a safe place
for future reference. If the appliance is sold, given
awa or moved, please make sure the booklet is
also passed on to the new owners so that the ma
benefit from the advice contained within it.
! Please read this manual carefull : it contains
important information concerning the safe operation,
installation and maintenance of the appliance.
Positioning
! Do not let children pla with the packaging
material; it should be disposed of in accordance
with local separated waste collection standards (see
Precautions and tips).
! The appliance must be installed b a qualified
professional in accordance with the instructions
provided. Incorrect installation ma damage
propert or cause harm to people or animals.
Built-in appliance
Use an appropriate cabinet to ensure that the
appliance operates properl :
 the panels adjacent to the oven must be made of
heat-resistant material;
 cabinets with a veneer exterior must be
assembled with glues which can withstand
temperatures of up to 100°C;
 to install the oven under the counter (see diagram)
or in a kitchen unit, the cabinet must have the
following dimensions:
! The appliance must not come into contact with
electrical parts once it has been installed.
The indications for consumption given on the data
plate have been calculated for this t pe of
installation.
595 mm.
595 mm.
24 mm.
545 mm.
5 mm.
576 mm.
23 mm.
593 mm.
45 mm.
558 mm.
547mm. min.
Installation
560 mm.
45 mm.

17
GB
Electrical connection
! vens equipped with a three-pole power suppl
cable are designed to operate with alternating
current at the voltage and frequenc indicated on
the data plate located on the appliance (see below).
Fitting the power supply cable
1. pen the terminal
board b inserting a
screwdriver into the
side tabs of the cover.
Use the screwdriver as
a lever b pushing it
down to open the cover
(see diagram).
2. Install the power
suppl cable b
loosening the cable
clamp screw and the
three wire contact
screws L-N- .
Connect the wires to
the corresponding
terminals: the Blue wire
to the terminal marked
(N), the Brown wire to
the terminal marked (L) and the Yellow/Green wire to
the terminal marked (see diagram).
3. Fix the cable in place b fastening the clamp
screw.
4. Close the cover of the terminal board.
Connecting the electricity supply cable to the
mains
Install a standardised plug corresponding to the
load indicated on the data plate (see table).
The appliance must be directl connected to the
mains using an omnipolar switch with a minimum
contact opening of 3 mm installed between the
appliance and the mains. The switch must be
suitable for the charge indicated and must compl
with current electrical regulations (the earthing wire
must not be interrupted b the switch). The suppl
cable must be positioned so that it does not come
into contact with temperatures higher than 50°C at
an point.
! The installer must ensure that the correct electrical
connection has been performed and that it is full
compliant with safet regulations.
Before connecting the appliance to the power
suppl , make sure that:
 the appliance is earthed and the plug is compliant
with the law;
 the socket can withstand the maximum power of
the appliance, which is indicated on the data
plate (see below);
 the voltage is in the range between the values
indicated on the data plate (see below);
 the socket is compatible with the plug of the
appliance. If the socket is incompatible with the
plug, ask an authorised technician to replace it.
Do not use extension cords or multiple sockets.
! nce the appliance has been installed, the power
suppl cable and the electrical socket must be
easil accessible.
! The cable must not be bent or compressed.
! The cable must be checked regularl and replaced
b authorised technicians onl (see Assistance).
!The manufacturer declines any liability should
these safety measures not be observed.
NL
APPLIANCE SPECIFICATIONS
Dimensions width 43.5 cm
height 32 cm
depth 41.5 cm
Volume 58 l
Electrical
connections
voltage: 220-240V ~ 50Hz /
maximum power absorbed
2800W
ENERGY LABEL
Directive 2002/40/EC on the
label of electric ovens.
Standard EN 50304
Energy consumption for Natural
convection – heating mode:
Conventional;
Declared energy consumption for
Forced convection Class –
heating mode:
Roast.
This appliance conforms to the
following European Economic
Community directives:
2006/95/EEC dated 12/12/06
(Low Voltage) and subsequent
amendments – 2004/108/EEC
dated 15/12/04 (Electromagnetic
Compatibility) and subsequent
amendments - 93/68/EEC dated
22/07/93 and subsequent
amendments.
2002/96/EEC and subsequent
amendments.
1275/2008 stand-by/off mode.

GB
18
Description of
the appliance
Overall view
Control panel
Control panel
GRILL
DRIPPING PAN
GUIDES for the
sliding racks
position 5
position 4
position 3
position 2
position 1
SELECTOR
knob
THERMOSTAT/SET
TIME
knob
SET TIME
button
END OF COOKING
icon
CLOCK
icon
TEMPERATURE and TIME
digits
DURATION
icon
MINUTE MINDER
icon
DOOR LOCK
indicator
Preheating
indicator
MODE
icons

19
GB
Setting the clock
 The clock ma be set when the oven is switched
off or when it is switched on, provided that the end
time of a cooking c cle has not been programmed
previousl .
1. Press the button several times until the
icon and the first two numerical digits on the displa
start to flash.
2. Turn the SET TIME KN B towards + and - to
adjust the hour value.
3. Press the button again so that the other two
numerical digits on the DISPLAY begin to flash.
4. Turn the SET TIME KN B towards + and - to
adjust the minute value.
5. Press the button again to confirm.
Setting the minute minder
 This function does not interrupt cooking and does
not affect the oven; it is simpl used to activate the
buzzer when the set amount of time has elapsed.
1. Press the button several times until the
icon and the three numerical digits on the DISPLAY
begin to flash.
2. Turn the SET TIME KN B towards + and - to
adjust the minute value.
3. Press the button again to confirm.
The displa will then show the time as it counts
down. When this period of time has elapsed the
buzzer will be activated.
Using the oven
 The first time ou use our appliance, heat the
empt oven with its door closed at its maximum
temperature for at least half an hour. Make sure that
the room is well ventilated before switching the oven
off and opening the oven door. The appliance ma
emit a slightl unpleasant odour caused b
protective substances used during the
manufacturing process burning awa .
 Never put objects directl on the bottom of the
oven; this will prevent the enamel coating from being
damaged.
 Alwa s place cookware on the racks provided.
 We recommend that ou do not open the door
when cooking foodstuffs which require proving, so
as to not compromise cooking results.
1. Select the desired cooking mode b turning the
SELECT R knob.
2. The oven begins its preheating stage and the
preheating indicator lights up.
The temperature ma be adjusted b turning the
THERM STAT knob
3. When the preheating indicator switches off
and a buzzer sounds the preheating process is
complete: ou ma now place the food in the oven.
4. During cooking it is alwa s possible to:
- change the cooking mode b turning the
SELECT R knob;
- adjust the temperature b turning the
THERM STAT knob;
- set the cooking duration and the cooking end time
(see Cooking modes);
- stop cooking b turning the SELECT R knob to the
0 position.
5. The cooking duration ma be modified (see
Cooking modes).
6. If a blackout occurs while the oven is alread in
operation, an automatic s stem within the appliance
will reactivate the cooking mode from the point at
which it was interrupted, provided that the
temperature has not dropped below a certain level.
Programmed cooking modes which have not et
started will not be restored and must be
reprogrammed.
Cooling ventilation
In order to cool down the external temperature of the
oven, a cooling fan blows a stream of air between
the control panel and the oven door. At the
beginning of the PYR LYTIC c cle, the cooling fan
operates at low speed.
 nce cooking has been completed, the cooling fan
continues to operate until the oven has cooled down
sufficientl .
Oven light
When the oven is not in operation, the light ma be
switched on at an time b opening the oven door.
Manual cooking modes
 All cooking modes have a default cooking
temperature which ma be adjusted manuall as
desired, between 30 °C and 300 °C (where
possible).
MULTILEVEL mode
All heating elements and the fan are activated. Since
the heat remains constant throughout the oven, the
air cooks and browns food in a uniform manner. A
maximum of three racks ma be used at the same
time.
CONVENTIONAL mode
When using this traditional cooking mode, it is best
to use one cooking rack onl .
Start-up and use

GB
2
the hole provided on the back panel of the oven.
3. Start the spit roast function b selecting the
smbols.
 When this mode is enabled, the spit will stop if the
door is opened.
Automatic cooking modes
 The temperature and cooking duration are pre-set
values, guaranteeing a perfect result ever time -
automaticall . These values are set using the
C.O.P.® (Programmed Optimal Cooking) s stem.
The cooking c cle stops automaticall and the oven
indicates when the dish is cooked. The cooking
duration ma be modified b a period of several
minutes, as specified in the description of the
individual functions below.
BREAD mode
Use this function to make bread.
To obtain the best results, we recommend that ou
carefull observe the instructions below:
 follow the recipe;
 do not exceed the maximum weight of the
dripping pan;
remember to pour 100 ml of cold water into the
baking tray in position 5.
Place the food inside the oven while it is still cold. If
ou wish to place the food in the oven after it has
been preheated, immediatel following a high-
temperature cooking programme, the text Hot will
appear on the displa until the temperature of the
oven has fallen to 40°. At this point it will be
possible to place the bread in the oven.
Recipe for BREAD:
1 Dripping pan of max. 1000 g, lower shelf level
Recipe for 1000 g of dough: 600 g flour, 360 g
water, 11g salt, 25 g fresh east (or 2 sachets of
powder east)
Method:
 Mix the flour and salt in a large bowl.
 Dilute the east in lukewarm water (approximatel
35 degrees).
 Make a small well in the mound of flour.
 Pour in the water and east mixture.
 Knead the dough b stretching and folding it over
itself with the palm of our hand for 10 minutes
until it has a uniform consistenc and is not too
stick .
 Form the dough into a ball shape, place it in a
large bowl and cover it with transparent plastic
wrap to prevent the surface of the dough from
dr ing out. Select the manual PROVING function
GRILL mode
The top heating element comes on. The high and
direct temperature of the grill is recommended for
food which requires a high surface temperature.
Alwa s cook in this mode with the oven door closed.
ROTISSERIE mode
The top heating element and the rotisserie spit will
be activated. The function is ideal for rotisserie spit
cooking. Alwa s cook in this mode with the oven
door closed.
ROAST mode
The top and circular heating elements switch on and
the fan begins to operate. This combination of
features increases the effectiveness of the
unidirectional thermal radiation provided b the
heating elements through the forced circulation of
the air throughout the oven. This helps prevent food
from burning on the surface and allows the heat to
penetrate right into the food.
Alwa s cook in this mode with the oven door closed.
DESSERTS mode
This cooking mode is suitable for all baked desserts
which do not fall into the TARTS categor (for
example, small choux pastries, sponge cake, etc...).
TARTS mode
The combined use of the upper and circular heating
elements make this cooking mode ideal for puff
pastr or flak pastr desserts.
LOW TEMPERATURE modes
This t pe of cooking can be used for proving,
defrosting, preparing oghurt, heating dishes at the
required speed and slow cooking at low
temperatures. The temperature options are: 80, 95
and 110.
PROVING mode
The circular heating element will come on and the
fan will operate during the preheating stage onl .
The oven temperature is ideal for activating the
rising process. Alwa s cook in this mode with the
oven door closed.
Rotisserie spit
To operate the
rotisserie spit (see
diagram) proceed as
follows:
1. Place the dripping
pan in position 1.
2. Place the rotisserie
support in position 3
and insert the spit in

1
GB
on the oven and set the temperature to 40°C.
Place the bowl inside and leave the dough to rise
for approximatel 1 hour (the dough should
double in volume).
 Cut the dough into equal sized loaves.
 Place them in the dripping pan, on a sheet of
baking paper.
 Dust the loaves with flour.
 Make incisions on the loaves.
Remember to pour 100 ml of cold water into
the baking tray in position 5. For cleaning
purposes, we recommend the use of water and
vinegar.
 Place the food inside the oven while it is still cold.
 Start the BREAD cooking mode.
 nce baked, leave the loaves on one of the grill
racks until the have cooled completel .
PIZZA mode
Use this function to make pizza. Please see the
following chapter for further details.
To obtain the best results, we recommend that ou
carefull observe the instructions below:
 follow the recipe;
 the weight of the dough should be between 500g
and 700 g;
 lightl grease the dripping pan and the baking
tra s.
Place the food inside the oven while it is still cold. If
ou wish to place the food in the oven after it has
been preheated, immediatel following a high-
temperature cooking programme, the text Hot will
appear on the displa until the temperature of the
oven has fallen to 120°. At this point it will be
possible to place the pizza in the oven.
Recipe for PIZZA:
1 dripping pan on a low shelf level, hot or cold oven
Recipe for 3 pizzas weighing approximatel 550 g:
1000 g flour, 500 ml water, 20 g salt, 20 g sugar,
100 ml olive oil, 20 g fresh east (or 2 sachets of
powder east)
 Proving at room temperature: 1 hour, or manual
L W TEMPERATURE function set to 40°. Leave to
rise for approximatel 30-45 minutes.
 Place the food inside the oven while it is still cold.
 Start the PIZZA cooking mode.
ROAST MEATS mode
Use this function to cook veal, beef, pork and lamb.
Place the food inside the oven while it is still cold.
The dish ma also be placed in a preheated oven.
DESSERTS mode
This function is ideal for baking cakes. Place the
food inside the oven while it is still cold. The dish
ma also be placed in a preheated oven.
Programming cooking
 A cooking mode must be selected before
programming can take place.
Programming the cooking duration
1. Press the button several times until the
icon and the three numerical digits on the DISPLAY
begin to flash.
2. Turn the SET TIME KN B towards + and - to
adjust the duration.
3. Press the button again to confirm.
4. When the set time has elapsed, the text END
appears on the DISPLAY, the oven will stop cooking
and a buzzer sounds.
 For example: it is 9:00 a.m. and a duration of 1
hour and 15 minutes is programmed. The cooking
programme will stop automaticall at 10:15 a.m.
Setting the end time for a cooking mode
 A cooking duration must be set before the cooking
end time can be scheduled.
1. Follow steps 1 to 3 to set the duration as detailed
above.
2. Next, press the button until the icon and
the three numerical digits on the DISPLAY begin to
flash.
3. Turn the SET TIME KN B towards + and - to
adjust the hour value.
4. Press the button again so that the other two
numerical digits on the DISPLAY begin to flash.
5. Turn the SET TIME KN B towards + and - to
adjust the minute value.
6. Press the button again to confirm.
7. When the set time has elapsed, the text END
appears on the DISPLAY, the oven will stop cooking
and a buzzer sounds.
 For example: it is 9:00 a.m. and a duration of 1
hour and 15 minutes is programmed, while the
end time is set to 12:30. The programme will start
automaticall at 11:15 a.m.
Programming has been completed when the and
icons light up. The DISPLAY shows the cooking
end time and the cooking duration alternatel .
To cancel programming, turn the SELECT R knob to
the 0 position.

GB
Practical cooking advice
 Do not place racks in position 1 and 5 during fan-
assisted cooking. This is because excessive direct
heat can burn temperature sensitive foods.
 In the R TISSERIE cooking mode, place the
dripping pan in position 1 to collect cooking
residues (fat and/or grease).
MULTILEVEL
 Use positions 2 and 4, placing the food which
requires more heat on 2.
 Place the dripping pan on the bottom and the
rack on top.
PIZZA or F CACCIA
 Use a lightweight aluminium tra with a maximum
diameter of 30 cm, placing it on top of the rack
supplied.
 If the pizza has a lot of toppings, we recommend
adding the mozzarella cheese on top of the pizza
halfwa through the cooking process.
GRILL
 Preheat the oven for 5 minutes.
 Keep the oven door closed when cooking in this
mode.
 Place the rack in position 3 or 4. Position the food
in the centre of the rack.
 This function is particularl suitable for browning
food, cooking gratins, colouring meringues,
making toasted sandwiches and grilling small
quantities of thin, lean meat.
We recommend that the power level is set to
maximum. The top heating element is regulated
b a thermostat and ma not alwa s operate
constantl .
Assistance
Warning:
The appliance is fitted with an automatic diagnostic
sstem which detects an malfunctions.
Malfunctions are signalled through messages of the
following t pe: F, followed b numbers.
Call for technical assistance in the event of a
malfunction.
 Never use the services of an unauthorised
technician.
Please have the following information to hand:
 the t pe of problem encountered;
 the appliance model (Mod.);
 the serial number (S/N).
The latter two pieces of information can be found on
the data plate located on the appliance.

3
GB
Oven cooking advice table
DISHES EXAMPLES FUNCTION TEMPERATURE SUPPORT
Savoury sponge cake
made with yoghurt
savoury sponge cake with olives,
tuna, etc.
Desserts or
Multilevel 160 ?cake tin on dripping pan
Country-style pie country-style cheese pie, salmon
pastry, …
Desserts or
Multilevel 200 °C on dripping pan
Terrines fish, meat, vegetable, foie gras
terrines, etc.
Conventional
oven 160 °C terrine mould on dripping pan (bain-marie filled with hot water)
“En cocotte” dishes poultry liver paté, salmon mousse,
eggs en cocotte, etc.
Conventional
oven 160 °C baking dish on dripping pan (bain-marie filled with hot water)
CANAPES AND
STARTERS
Soufflé cheese soufflé, vegetable soufflé,
fish soufflé, etc. Multilevel 200 °C cake tin on dripping pan
Gratin dishes potato gratin, parmentier, lasagne,
etc. Roasting 200-210 °C tray on dripping pan
Stuffed vegetables potatoes, tomatoes, courgettes,
cabbages, etc. Multilevel 200 °C on dripping pan or cake tin on dripping pan
Braised vegetables en
cocotte lettuce, saffron carrots, salsify, etc. Conventional oven 200 °C dish on dripping pan
Flan mushroom flan, vegetable pancake,
etc.
Conventional
oven 160 °C
baking dish or cake tin on
dripping pan (bain-marie filled
with hot water)
Terrines vegetable terrines Conventional
oven 160 °C cake tin on dripping pan (bain- marie filled with hot water)
Soufflé asparagus soufflé , tomato soufflé,
etc. Multilevel 200 °C cake tin on dripping pan
Dishes with a crust vegetable pie, etc. Multilevel 200 °C on dripping pan
Baking in foil (“en
papillote”) truffles, etc. Multilevel 200 °C foil pouch on dripping pan
VEGETABLES
Rice Pilaff Conventional
oven 180 °C tray on dripping pan
DISHES EXAMPLES FUNCTION TEMPERATURE SUPPORT
Roast poultry chicken, duck, young cockerel,
capon, etc. Roasting 200 °C poultry on grill
Spit-roast poultry chicken, young cockerel Rotisserie 270 °C rotisserie spit support
Roast dishes
roast pork, veal, turkey, beef, leg of
lamb, leg of venison, stuffed veal
breast, etc.
Roasting 200 °C meat on grill
Large braised cuts whole braised leg, large capon or
turkey, etc. Multilevel
180°C (a third of the
way through
cooking, lower to
160°C)
meat on dripping pan (baste with
cooking juices at regular
intervals)
Sautéed meat en
cocotte, traditional
dishes
beef bourguignon, rabbit cacciatora,
veal Marengo, lamb stew, Basque
chicken, etc. Hotpot, terrine, etc.
Conventional
oven 190 °C casserole dish on dripping pan
Grilled meat grilled steak, chops, sausages,
kebabs, chicken drumsticks, etc. Multilevel 200 °C on grill (shelf level depends on thickness of fish)
Meat with a crust beef Wellington, leg with a crust, etc. Multilevel 200 °C
on dripping pan (for large cuts,
lower to 160 °C after the pastry
has cooked)
MEAT
Salt-crusted dishes salt-crusted poultry, etc. Multilevel 240 °C meat on dripping pan or tray on
dripping pan
Grilled fish and kebabs sea bass, mackerel, sardines, mullet,
tuna, etc. Multilevel 180 °C on grill (shelf level depends on thickness of fish)
Whole (stuffed) fish bream, carp, etc. Multilevel 200 °C on dripping pan
Fish fillet (with wine or
other liquid)
salmon, rock-fish, cod, sea bass,
etc.
Conventional
oven 200 °C on dripping pan
Baking in foil (“en
papillote”) sole, dab, scallops, etc. Multilevel 200 °C on dripping pan
Fish with a crust (puff
pastry or shortcrust
pastry)
salmon, kebabs, etc. Multilevel 200 °C on dripping pan
Fish gratin cod Provencal gratin, etc. Roasting 200-210 °C tray on dripping pan
Soufflé scallops, etc. Multilevel 200 °C cake tin on dripping pan
FISH
Salt-crusted fish sea bass, carp, etc. Multilevel 240 °C fish on dripping pan or tray on
dripping pan

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24
Oven cooking advice table
Automatic cooking modes
Mode
Cooking mode
recommended for …
EXAMPLES SUPPORT
Dripping pan
level
Cooking
duration
(minutes)
Oven at
start
Roast veal ± 10
Roast pork between +10
and +25
Roast chicken between +5 and
+15
Leg of lamb ±10
Roast veal Roast meats
Roast beef
dripping pan or
tray
2
between -20 and
-5
Cold
Sponge cake made
with yoghurt and
pound cake (with
baking powder)
fruit-filled sponge cake
made with yoghurt, marble
cake, pound cake, etc.
cake tin on rack 2 45**
Fruit tarts (shortcrust
pastry or puff pastry,
with or without flan
filling)
apple tart, mirabelle plum
tart, pear tart, etc.
cake tin on rack 2
Puff pastry
apple puffs, country-style
tarts, pastries, etc.
on dripping pan 2
Desserts
Desserts without
yeast (clafoutis,
almond pithivier, torta
rustica, etc.)
on dripping pan 2
Cold
Pizza
Deep-pan pizza,
focaccia (bread
dough)
2 28** Hot or cold
Bread *** 2 55 Cold
* The cooking times listed above are intended as guidelines only and may be modified in accordance with personal tastes. Oven preheating times are set as
standard and may not be modified manually.
** The duration of the automatic cooking functions are set by default. The values in the table refer to the minimum and maximum duration, which may be
modified by the user, taking the default value as a starting point.
*** As stated in the recipe, pour 100 g water into the dripping pan.
DISHES EXAMPLES FUNCTION TEMPERATURE SUPPORT
Yoghurt Low temperature 40 ?baking dish on
dripping pan
VARIOUS
Dried foods mushrooms, herbs, sliced fruit or
vegetables, etc.
Low temperature 85 °C on grill
DISHES EXAMPLES FUNCTION TEMPERATURE SUPPORT
Biscuit cakes (without yeast) sponge cake, sponge fingers, swirled biscuits,
brownies, etc. 200 °C cake tin on dripping pan
White cheese tart 200 °C cake tin on dripping pan
Tarts made using leavened dough sugar pie, fruit brioche loaf, etc. 180 °C cake tin on dripping pan
Tart cases (crumbly sweet pastry) fresh fruit tarts (strawberry, raspberry, etc.) 180 °C cake tin on dripping pan (with
baking beans weighing the
pastry down )
Pies (shortcrust or puff pastry) pear pie, etc. 220 °C cake tin on dripping pan
Cream puffs profiteroles, mini cream puffs, cream puffs,
Paris-Brest pastry dessert, Saint Honoré cake,
etc. 190 °C on dripping pan
Mini sweet pastries (natural
yeast) croissants, sugar pie, plain brioche (no filling),
mini savarin cakes, etc. 180 °C on dripping pan
BAKED DESSERTS
Large sweet pastries (natural
yeast) Kugelhopf, brioche, panettone, sweet bread,
etc.
Baked cakes or Multilevel
160 °C on dripping pan or cake tin on
dripping pan
Biscuit dough biscuits in paper trays, scooping biscuits, etc. 180 °C on dripping pan
Crumbly sweet pastry shortbread, spritz cookies, plain biscuits, etc. 200 °C on dripping pan
Puff pastry various types of puff pastry dessert, etc. 200 °C on dripping pan
Amaretti, coconut balls coconut or almond amaretti 180 °C on dripping pan
Leavened dough mini-brioches, mini-croissants, etc. 180 °C on dripping pan
White meringues 70 °C on dripping pan
PASTRIES
Golden meringues
Baked cakes or Multilevel
110 °C on dripping pan
Pudding pudding made with bread or brioche, rice
pudding 190 °C cake tin on dripping pan
Cream desserts and flans,
semolina
crème caramel, crème brûlée, chocolate flan,
etc. 160 °C
moulds or baking dish on
dripping pan (bain-marie on
dripping pan)
Rice desserts riz condé rice pudding, Imperial rice pudding,
etc. 180 °C cake tin on dripping pan
DESSERTS
Soufflé liqueur soufflé, fruit soufflé, etc.
Baked cakes or Multilevel
200 °C cake tin on dripping pan
FRUIT Stuffed or foil-baked fruit baked apples, etc. Multilevel 200 °C cake tin or foil pouch on
dripping pan