Instruction manual

USE - 37914779401/A
e
Direct Steam cooking information table
Food Weight (kg) Water (ml) Shelf
Temperature
(°C)
Time (minutes)
PASTA
Lasagne 1.6 120 - 130 2 190 - 200 35 - 40
Pasta bake 1.2 - 1.5 120 - 130 2 190 - 200 35 - 40
MEAT
Roast turkey 1.5 180 2 190 - 200 80 - 90
Pork loin 1.5 180 2 190 - 200 85 - 90
Roast rabbit (in pieces) 1 160 2 180 - 190 80 - 90
Ribs (plain strip) 0.5 160 2 200 55 - 60
Leg of lamb well done 2 160 2 190 - 200 95 - 100
DOUGH
Rolls 100 g each 60 2 180 30 - 35
Bread (loaf) 0.4 80 2 180 40 - 45
Focaccia 1 80 2 190 - 200 20 - 25
FRESH FISH
Sea bass 0.4 - 0.5 100 2 200 25
Salmon steak (2 cm
thick)
0.18 80 2 180 17
Monkfish (whole) 0.7 100 2 200 - 210 45 - 50
VEGETABLES
Roast potatoes 1 80 2 210 - 220 40 - 45
Roasted mixed vegeta-
bles
0.6 80 2 210 35
REHEATING FOOD
Pasta 0.3 100 - 110 2 120 15 - 25
Sliced roast meats/
spare ribs
0.5 100 - 110 2 120 15 - 25
Bread 0.5 100 - 110 2 120 15 - 25
Strudel 0.5 100 - 110 2 120 15 - 25
DESSERTS/PASTRIES
Ring cake 1 60 2 160 50 - 55
Strudel 1 60 2 170 35 - 40
Muffins (tin) 40 g each 60 2 160 15 - 17
The amount of water recommended in the table may vary according to the type of food, the weight and the
cooking time.
The oven is always preheated when the Direct Steam function is used.
Roast meats, vegetables and potatoes should be mixed and/or turned during cooking to achieve uniform
browning on all sides.
The times indicated in the table do not include preheating and are provided only as a guide.