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Food
Stuffed pepper
Frankfurters / veal
sausages
Heating up meat loaf
in 1 cm slices
Fish fillet
(approx. 1000 g)
Flat fish fillet
(approx. 300 g)
Fish fillet, frozen
(500 - 800 g)
Trout (170 - 300 g)
Custard / flan in indi-
vidual dishes
Egg royale
Steamed buns
Eggs, soft
Eggs, medium
Eggs, hard
1) The times are for guidance only.
Half Steam + Heat Cooking table
Food
Custard / flan in in-
2)
dividual dishes
2)
Baked eggs
2)
Terrine
Thin fish fillet
Thick fish fillet
Small fish up to
350 g
Whole fish up to
1000 g
Reheating
Dumplings
Water
amount (ml)
500
250
400
650
300
650
400
500
500
500
200
200
200
Half Steam + Heat
(water amount about 300 ml)
Temperature
(ºC)
90
90
90
85
90
90
90
110
Tempera-
Shelf po-
ture (°C)
sition
96
85
96
96
80
96
85
96
96
96
96
96
96
1)
Time
(min)
40 - 45
35 - 45
40 - 50
15 - 25
25 - 35
25 - 35
35 - 45
20 - 30
ENGLISH
19
1)
Time
(min)
2
30 - 40
2
15 - 20
2
20 - 25
2
35 - 40
2
15 - 20
2
30 - 40
2
15 - 25
2
25 - 35
2
25 - 35
2
30 - 35
2
9 - 12
2
13 - 15
2
16 - 20
Shelf position
1
1
1
1
1
1
1
1
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