Table of Contents
Advertisement
Tested for you in our cooking studio
en
Compote
Weigh the fruit and add approx.
sugar and spices to taste. Use the settings indicated in
the table.
Crème caramel and soufflé
Place the small dishes directly into the perforated steam
container (size XL). A water bath is not required. Use
the settings indicated in the table.
Food which would normally be prepared in a water bath
should always be covered with foil.
Dish
Poultry
Chicken breast, 150 g each
Pork
Pork fillet, 400 g
Fish
Fish, whole 300 g, e. g. trout
Fish, whole 1,5 kg, e. g. cod
Fish fillet, 200 g
Fish, frozen
Fish, whole 300 g, e. g. trout
Fish dishes
Fish Terrine
Potatoes
Unpeeled boiled potatoes
Boiled potatoes, quartered
Vegetables, fresh
Artichokes, whole
Cauliflower, whole
Broccoli, florets
Green beans
Carrots, slices
Cabbage turnip, slices
Leek, slices
Sweetcorn, whole
Beetroot, whole
Red cabbage, shredded
White asparagus, whole
Spinach
Courgette, slices
Vegetables, frozen
Cauliflower
Green beans
Broccoli
50
as much water. Add
Y
Accessories/cookware
steam container
steam container
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
Bain marie
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
steam container, perforated
Dampfnudeln (steamed bread rolls)
Prepare the yeast dough according to your recipe
without cooking. Place the shaped balls into a greased,
perforated steam container (size XL), and allow them to
prove. Use the settings indicated in the table.
Recommended setting values
Type of heating used:
Steaming
P
■
Shelf po-
Type of
sition
heating
3
P
3
P
3
P
3
P
3
P
3
P
2
P
3
P
3
P
3
P
3
P
3
P
3
P
3
P
3
P
3
P
3
P
3
P
3
P
3
P
3
P
3
P
3
P
3
P
3
P
Tempera-
Cooking
ture in °C
time in mins.
100
15-25
100
18-20
80-90
15-25
80-90
35-50
80-100
10-16
80-100
20-25
70-80
45-80
100
35-45
100
20-25
100
30-35
100
25-35
100
7-8
100
18-25
100
10-20
100
17-20
100
6-9
100
30-40
100
43-50
100
30-35
100
7-15
100
2-3
100
3-4
100
5-8
100
6-10
100
6-10
Advertisement
Table of Contents
