Steam Cooking - Baumatic BCS461SS Instruction Manual

Steam cooking table
o For a general guide to cooking a variety of foods using the steam
cooking function please refer to the table below.
Dish Weight
(g)
Ravioli 1700
Risotto 1200
Fish pie 100
Rice 500
Reheating 1
of first portion
courses
Reheating 1
vegetables portion
Reheating 1
second portion
courses
with
vegetables
Stuffed 1800
roast
chicken
Trout 600
Mussels 1000
Clams in 1000
white wine
Cod fillets 1000
Salmon 700
fillet
Vegetables 1000
Potato 800
salad
Steamed 1000
vegetables
with tofu
or tuna
Function Oven
temperature
(°C)
Steam N/A
100°C
Steam N/A
100°C
Steam N/A
100°C
Steam N/A
100°C
Steam N/A
130°C
Steam N/A
130°C
Steam N/A
130°C
230°C 210
Professional
cooking
Steam N/A
100°C
Steam N/A
100°C
+
MAX
Grill
Steam N/A
100°C
Steam N/A
100°C
Steam N/A
100°C
Steam N/A
100°C
Steam N/A
100°C
Steam N/A
100°C
Steam Shelf
temperature level
(°C) (from
bottom)
100 2
100 2
100 2
100 2
120 2
120 2
120 2
2
100 2
100 2
100 2
100 2
100 2
100 2
100 2
100 2
Time
(mins)
55
15
15
35
20
20
20
85
35
25
8
35
25
20
35
45
30
24