Steam Tables - Asko OCS8678G Instructions For Use Manual

USE

Steam tables

Dish
Broccoli Florets
Whole Carrots
Sliced Vegetables (pepper,
courgettes, carrots, onions)
Green Beans
Asparagus
Whole Vegetables
(artichokes, whole cauliflower, corn
on the cob)
Peeled Potatoes (cut into quarters)
Fish Fillet (2 cm thickness)
Prawns (raw/uncooked)
Chicken Breast
Boiled Eggs (hardboiled)
Frozen Yeast Dumplings
White Rice (basmati or pandan)
(add double quantity of water)
Fruit Compote
(use a flat round glass pyrex, add 1
teaspoon sugar and 2 tbsp. water)
Flan/Crème (6 dessert dishes, each
100 ml, cover dishes with foil)
Egg Custard (use a large flat glass
pyrex dish, cover dish with foil)
Steam and Low temperature steam
Use the settings and times in this table as guide lines for steaming.
Always fill the water tank with fresh water to the maximum level.
Temperature
100 °C
100 °C
100 °C
100 °C
100 °C
100 °C
100 °C
80 °C
100 °C
100 °C
100 °C
100 °C
100 °C
100 °C
90 °C
90 °C
Time
Accessory (shelf level)
(min.)
12 - 16 Perforated steam dish (2)
25 - 30 Perforated steam dish (2)
15 - 20 Perforated steam dish (2)
20 - 25 Perforated steam dish (2)
15 - 20 Perforated steam dish (2)
25 - 35 Perforated steam dish (2)
25 - 35 Perforated steam dish (2)
Perforated steam dish in a
15 - 20
non-perforated steam dish (2)
Perforated steam dish in a
10 - 14
non-perforated steam dish (2)
Perforated steam dish in a
23 - 28
non-perforated steam dish (2)
15 - 20 Non-perforated steam dish (2)
25 - 30 Perforated steam dish (2)
30 - 35 Non-perforated steam dish (2)
25 - 35 Baking tray or oven rack (2)
20 - 30 Baking tray or oven rack (2)
30 - 40 Baking tray or oven rack (2)
EN 25