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Operating Instructions
37
Steam Interval Cooking
Steam Interval ½ cooking is particularly suitable for roasting large
joints of meat, and defrosting or re-heating food portions cooked pre-
viously.
Steam Interval Cooking Table
Cooking on more than one oven level
Cut open a whole roast before warming.
Type of food
Steam Interval ½
Temperature
in °C
Time
in mins.
Oven Level
Complete meal recombined
6 plates, dia. 24 cm
120 15-20 1, 3 and 5
Roast pork 1 kg 180 55-65 2
Roast meat 1 kg 180 55-65 2
Roast veal 1 kg 180 45-55 2
Meat loaf, uncooked, 500 g 180 30-40 2
Veal sausage 90 15-20 2
Frankfurter 90 15-20 2
Smoked loin of pork 600-1000 g 180 35-45 2
Chicken , 1 kg 180 45-55 2
Duck, 1.5-2 kg 180 55-65 2
Goose, 3 kg 170 130-170 1
Fish fillet 90 10-15 2
Potatoes au gratin
Leek/potatoes au gratin
180 40-50 2
Pasta soufflé 180 35-45 2
Lasagne 180 45-50 2
Misc. types of bread 500-1000 g 190-200 50-60 2
Rolls 50-60 g 200-210 20-25 2