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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
Cut up a whole roast before warming.
* Pre-heat the oven.
Type of food
Interval steam (250 ml water)
Temperature
in °C
Time
in mins.
Shelf
position
Re-heating of complete meal
6 plates, dia. 24 cm
120 15-20 1, 3 and 5
Roast pork 1 kg 180* 55-65 2
Roast veal 1 kg 180* 45-55 2
Meat loaf, uncooked, 500 g 180 30-40 2
Veal sausages 90 15-20 2
Frankfurters 90 15-20 2
Smoked loin of pork 600-1,000 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 fillets 90 10-15 2
Potatoes au gratin,
Leek/potatoes au gratin
180 40-50 2
Pasta bake 180 35-45 2
Lasagne 180 45-50 2
Misc. types of bread
500-1,000 g
190-200 50-60 2
Rolls 50-60 g 200-210 20-25 2