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Interval Steam
Interval Steam cooking is particularly suitable for roasting large joints
of meat and defrosting or re-heating portions of food cooked previous-
ly.
Interval Steam Cooking Table
Cooking on more than one oven level
Type of food
Re-heating of complete meal
6 plates, dia. 24 cm
Roast pork 1 kg
Roast veal 1 kg
Meat loaf, uncooked, 500 g
Veal sausages
Frankfurters
Smoked loin of pork 600-1,000 g
Chicken, 1 kg
Duck 1.5-2 kg
Goose 3 kg
Fish fillets
Potatoes au gratin,
Leek/potatoes au gratin
Pasta bake
Lasagne
Misc. types of bread
500-1,000 g
Rolls 50-60 g
Cut up a whole roast before warming.
* Pre-heat the oven.
36
Interval steam (250 ml water)
Temperature
Time
in °C
in mins.
120
15-20
180*
55-65
180*
45-55
180
30-40
90
15-20
90
15-20
180
35-45
180*
45-55
180*
55-65
170*
130-170
90
10-15
180
40-50
180
35-45
180
45-50
190-200
50-60
200-210
20-25
Shelf
position
1, 3 and 5
2
2
2
2
2
2
2
2
1
2
2
2
2
2
2
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