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Bac_Steam_EBCSL70_0907_1_EN 5.8.2009 11:01 Uhr Seite 2
Probedruck
C M Y CM MY CY CMY K
Water adition via
water tray
Temperatur in °C Time in minutes Level
Couscous (with liquid 1:1) 250 ml 96 12 - 15 2
Rice (with liquid 1:1) 550 ml 96 35 - 40 2
Corn (Polenta) (with liquid 1:3) 550 ml 96 35 - 40 2
Jacket potatoes (Raclette) 700 ml 96 35 - 45 2
Boiled potatoes 550 ml 96 35 - 40 2
Sauerkraut 700 ml 96 50 - 60 2
Ratatouille 400 ml 96 25 - 30 2
Brussels sprouts 550 ml 96 30 - 35 2
Whole cauli ower 700 ml 96 35 - 45 2
Tomatoes 250 ml 75 15 - 20 2
Kohlrabi «Cabbage», Celery, Fennel 550 ml 96 35 - 40 2
Courgettes 400 ml 96 20 - 25 2
Carrots 550 ml 96 30 - 35 2
Defrosting and cooking vegetables 550 ml 60 30 - 35 2
Blanching vegetables 250 ml 96 12 - 15 2
Tender veal ham 1 kg 700 ml 96 50 - 65 2
Smoked loin of pork 600 1000 g 700 ml 96 45 - 55 2
Frankfurters, Veal sausages 250 ml 90 15 - 20 2
Schüblig of St. Gallen (sausage) 400 ml 90 25 - 30 2
Saucisson from the Vaud canton 550 ml 96 25 - 35 2
Pork sausage 400 ml 96 20 - 25 2
Trouts 250 - 300 g 400 ml 85 20 - 25 2
Fillet of sh 250 ml 80 10 - 15 2
Caramel pudding 400 ml 90 30 - 40 2
Water addition max. 2.5 dl Temperatur in °C Time in minutes Level
Regenarate meals, 6 dishes Ø 24 cm 110 15 - 20 2 + 4
Rost pork 1 kg 180 55 - 65 2
Braised beef 1 kg 180 55 - 65 2
Roast veal 1 kg 180 45 - 55 2
Meat loaf uncooked 500 g 180 30 - 40 2
Smoked loin of pork 600 - 1000 g, soak 2 hours 180 35 - 45 2
Chicken 1 kg 200 45 - 55 2
Duck 1,5 - 2 kg 180 55 - 65 2
Goose 3 kg 170 130 - 170 1
Gratin potatoes, Gratin leek- poatoes 190 40 - 50 2
Pasta bake 180 35 - 45 2
Lasagne 180 45 - 50 2
Various breads 500 - 1000 g 190 - 200 50 - 60 2
Bread roll 40 - 60 g 210 - 220 20 - 25 3
Freshly baked bread rolls 30 - 40 g 220 5 - 7 3
Freshly baked bread rolls 30 - 40 g frozen 220 5 - 7 3
Freshly baked croissant chilled 200 6 - 8 3
Freshly baked croissant chilled 40 - 50 g frozen 200 5 - 7 3
Fresh baked baguettes 40 - 50 g 200 4 - 7 3
Fresh baked baguettes 40 - 50 g frozen 200 5 - 7 3
Ham in bread pastry 1500 g - 2000 g 200 60 - 80 3
21
(2 min.)
BEEP
Signal when end
(
press any button!)
Oven
function
Temp.
in ˚C
Time in
minutes meat
Oven
function
Time in minutes
meat and extras
Level
Braised beef 1 kg
Brussels sprouts, Polenta
180 50 - 60 30 - 35
1
3
Roast pork 1 kg
Potato, vegetable, gravy
180 40 - 50 30 - 35
1
3
Roast veal 1 kg
Rice, vegetable
180 40 - 50 30 - 35
1
3
Roasting/
baking
dishware
Temp.
in ˚C
Oven
Level from
Bottom
Time in
minutes
Notes
Berries
High-rimmed
griddle with
water
150 2 45 - 55
Glasses at most 16 cm high, until starts bubbling sterilise at 150 ˚C
for 40 mins, afterwards 45 min standing time in oven
Vegetables,
carrots, mixed
pickles, asparagus
High-rimmed
griddle with
water
150 2 45 - 55
Glasses at most 16 cm high, until starts bubbling sterilise at 150 ˚C
for 60 mins, afterwards 45 min standing time in oven, repeat after
24 hours 150 ˚C, until bubbling starts after eave standing for 45 mins
Fruit, pears,
quinces,
stone fruit
High-rimmed
griddle with
water
150 2 45 - 55
Glasses at most 16 cm high, until starts bubbling sterilise at 150 ˚C
for 60 mins, afterwards 45 min standing time in oven
Roasting/ baking
dishware
Temp.
in ˚C
Oven Level
from Bottom
Time in
hours
Notes
Vegetables
Beans Drying sheet 75 2 + 4 6 - 9
Open oven now and then
Herbs Drying sheet 40 - 50 2 + 4 2 - 4
Chilli peppers Drying sheet 75 2 + 4 5 - 8
Mushrooms Drying sheet 50 2 + 4 6 - 9
Vegetables for soup Drying sheet 75 2 + 4 5 - 6
Fruit
Apple slices Drying sheet 75 2 + 4 6 - 9
Open oven now and then
Apricots Drying sheet 75 2 + 4 8 - 12
Pears Drying sheet 75 2 + 4 9 - 13
Plums Drying sheet 75 2 + 4 8 - 12
Before cooking, sear in the frying pan Roasting/ baking dishware Weight g
Oven Level
from Bottom
Temp in °C
Time in
minutes
Roast beef half, internal temperature 55 °C Grill, heat resistant dish 1000 2 120 / 80 110 - 130
Pork loin, internal temperature 65 °C Grill, heat resistant dish 1000 2 120 / 80 140 - 160
Roast veal, internal temperature 65 °C Grill, heat resistant dish 1000 2 120 / 80 150 - 180
Oven Level from Bottom Temp. in ˚C Time in minutes
Baking in tins
Flan base – short pastry 2 170 - 190* 10 - 25
Flan base – sponge mixture 2 150 - 170 20 - 25
Cakes/ pastries/ breads on baking trays
Plaited bread / bread crown 1 160 - 180 30 - 40
Cake with crumble topping (dry) 2 160 - 180 20 - 40
Buttered almond cake / sugar cakes 2 180 - 200* 15 - 30
Biscuits made with yeast dough 2 160 - 180 20 - 40
Bakes and Gratins
Pasta bake 1 180 - 200 30 - 50
Sweet bakes 1 180 - 200 40 - 60
Potato gratin 2 180 - 200 40 - 50
*Pre-heat the oven
Switch on oven
Select desired
programme
Programmed Recipes
«P1» to «P12»
Press button several times...
Beispiel:
- Postpone start: A delayed cooking time can be set
(see «end» in the instructions)
- End cooking time early: Switch off oven
Steam cooking
Settings, see «Instructions» page 2
The specified times and temperatures are standard values, they vary according to size and quantity.
Warning: the cooking functions must always be set in connection with the clock functions duration or end.
(see clock functions «instructions»)
Fan and steam cooking in succession
Settings, see «instructions» page 2
The specified times and temperatures are standard values, they vary according to size and quantity.
- The internal temperature in meat before switching to steam cooking should be between 60 - 63 °C.
- In order to be able to start the steam cooking function, the oven must cool down to a temperature of
approx. 80 °C (see temperature indicator). To achieve faster cool down open the oven doors.
Interval cooking
Settings, see «Instructions» page 2
The specified times and temperatures are standard values, they vary according to size and quantity.
Cooking time appears «Cooking time»
illuminates
Cleaning programme
P1
The cleaning function is described in the «instructions» on page 5
Preparation:
Swill cauliflower and separate into florets
Peel carrots and cabbage, cut into
1x1x4 cm pieces. Wash courgettes and
cut in 1 cm slices.
Vegetable
P2
Cookware
You can use any form of cookware that is heat resistant up to 100 °C.
for 4-5 persons
Ingredients
Split cauliflower into florets 400 g
Carrot 200 g
Kohlrabi “Cabbage” 200 g
Courgettes 200 g
Finishing:
Add all ingredients into open cookware and cook without adding water. You do
not need seasoning for this cooking method.
Cooking
Steam cooking 96 °C Level 1+4 40 min
Add water via water tray 650 ml
Blue trout
P3
Cookware
Must be heat-resistant up to 120 °C.
for 4 persons
Ingredients
trout 4 pcs
lemon 1 pcs
pepper, salt
Preparation
Wash the trout inside and outside, drizzle with lemon
juice, add a little spice and place on a plate or if
available a set form with strainer ins ert.
Cooking
Steam cooking 96 °C Level 2 30 min
Add water via water tray 400 ml
Reheating meals
P4
Cookware
You can use any form of cookware that is heat resistant up to 110 °C.
for 4-6 persons
Preparation
Arrange meals on the plate or cookware individually or mixed.
Place in the oven uncovered.
Cooking
Interval cooking 110 °C Level 2+4 20 min
Add water via water tray 200 ml
Potatoes au gratin
P5
Preparation
Grease Pyrex form 30 x 21 cm with butter.
for 4-5 persons
Ingredients
Potatoes 1000 g
Milk 200 g
Cream 200 g
Grated cheese 60 g
Salt, freshly-ground pepper, nutmeg,
seasoning, garlic powder
Preparation
Peel the potatoes, cut into 3 mm thick slices and layer in a dish. Season
with salt, pepper, nutmeg, spices, garlic powder. Mix milk and cream
and pour over the potatoes. Finally sprinkle the grated chees e over.
Baking without preheating
Interval cooking 190 °C Level 2 55 min
Add water via water tray 200 ml
Pizza
P6
Preparation
- Tomato sauce
- all ingredients - room temperature
Preparation of tomato sauce
Mix onions, garlic, spices and tomatoes and reduce fluid until there is
a plump sauce. Leave to cool.
4 slices about Ø 28 cm
Baking with preheating 230 °C:
Fan cooking 230 °C Level 3 20 min
Ingredients dough
Water 250 g
1 egg 50 g
Yeast 20 g
Olive oil 30 g
Salt 10 g
Plain flour 500 g
Preparation dough
Dissolve yeast in water and knead into elastic dough
with the rest of the ingredients. Leave the dough
covered for 30 min, beat 3 times during this time.
Ingredients for tomato sauce
2 cans of peeled, chopped tomatoes 250 g
Onions finely chopped 50 g
Garlic cloves, finely chopped 20 g
Salt, pepper, oregano
or pizza spices
Topping:
600 g pizza cheese (feta), roughly grated, per pizza 150 g
Extras 400 g
Ham, salami, mushrooms, bacon cubes, anchovies, per pizza 100 g
Finishing
Split the dough into 4 portions, form in to round shape, add flour and
shape into 3-4 mm thick slices .
Brush with cold tomato sauce, leave approx. 1cm edge. Top with your
chosen extras and s prinkle cheese over.
Roasting chicken
P7
Preparation
Take chicken out of fridge 1 hour in advance.
Preparation
Clean chicken inside and outside, was h and then dry with kitchen
towel. Mix the spices with groundnut oil and brush evenly over the
chicken.
for 2 persons
Baking with preheating 200 °C:
Fan cooking 200 °C Level 2 60 min
Turn the chicken half way through the roasting time
Finishing
Roasting grill with plate on Level 1
or
ceramics or roasting tin on roasting grill.
Ingredients
1 chicken 1000-1200 g
Groundnut oil 2 tbsp
Salt, pepper, paprika
some mustard
Roast pork
P9
Preparation
Take meat out of fridge 1 hour in advance.
for 4-6 persons
Preparation
Wash pork and dry with kitchen towel. Mix the spices with
groundnut oil and brush evenly over the meat. Place in roasting
tin and then start roasting. Turn the meat half way through the
roasting time.
Baking tin
Pyrex ceramic dish or cast iron roasting tin Baking with preheating
Ingredients
Roast pork (neck) 1000 g
Groundnut oil
2 tbsp
Salt, pepper, Paprika, a little mustard
Variants:
1. line with dried plums
2. add vegetables, onions, s auce, wine after halfway through the roasting time
Backing:
Interval cooking 180 °C Level 2 90 min
Add water via water tray 200 ml
Turn after 30 min.
Internal temperature 75 °C
P8
Preparation
Take meat out of fridge 1 hour in advance
.
Internal temperature 60 °C (rose)
Apple strudel
P10
Preparation
- 1 orig.
griddle
- 2 rolls of pastry formed
- all ingredients room temperature
- peel apples, remove core and cut into 12 pieces
Ingredients topping
Pastry
(1.5 rolls) 480 g
Wrap the other half of the
dough in transparent film and freeze
Hazelnut grated
50 g
Apples 1000 g
Ingredients cast
2 eggs 100 g
Sugar 50 g
Salt 3 g
Cream 200 g
Preparation cast
Stir eggs, sugar and salt until smooth and the sugar
has dissolved, then mix in the cream.
Finishing
Place dough on the greased tray, dab the base well,
distribute hazelnuts evenly and position cut apples. Place the cast over
the apples.
Baking without preheating
Fan cooking 200 °C Level 3 55 min
If lumps appear, prick at once.
Braided bread
P11
Preparation
- Baking dish: orig. griddle with baking paper
- All ingredients room temperature
(1slice 885 g)
Finishing
Split the dough into 4 large same-sized pieces, form these into approx. 40 cm
long strips and interweave every 2 s ections. Drop these sections onto the plate,
leave for 20 min. and brush with egg.
Ingredients dough
Plain flour 500 g
Sugar 5 g
Salt 10 g
Yeast 20 g
Butter 50 g
1 egg 50 g
Milk 250 g
Baking without preheating
Fan cooking 190 °C Level 2 40 min
Preparation dough
Dissolve dough into fluid, add the remaining
ingredients and knead into elastic dough. Leave
the dough covered for 30 min, beat 3 times during
this time.
Farmhouse bread
P12
(1slice 980 g)
Finishing
Split the dough into 2 large same-sized pieces, form into a round shape and leave
covered for approx. 20 minutes. Before baking, flour the dough and cut 3mm
deep diagonally with a sharp blade.
Ingredients dough
Semi-white flour 400 g
Rye flour 150 g
Salt 10 g
Yeast 20 g
Milk 200 g
Water 200 g
Baking without preheating
Interval cooking 200 °C Level 2 55 min
Add water via water tray 200 ml
Preparation dough
Dissolve dough into fluid, add the remaining
ingredients and knead into elastic dough. Leave the
dough covered for 30-40 min, beat 2-3 times during
this time.
Bake every 2
pizzas one after
the other
Preparation
Wash beef steak, dry with kitchen
towel and season. Heat oil in frying
pan. Sear the beef steak well on all
sides (10 min). Cook with low
temperature automatic
(120 - 80 °C).
Backing tin
Pyrex ceramic dish or cast
iron roasting tin without lid
.
Ingredients
Beef steak
1000 g
Groundnut oil 2 tbsp
Salt, pepper, Paprika, spices
Baking with preheating
120 °C / 10 min:
Low temperature
80 °C Level 2 140 min
Roast beef
for 4-6 persons
Settings, see «Instructions» page 3
Sterilising
Settings, see «Instructions» page 3
Drying
- Use drying sheets (optional extra). After the drying time switch off the oven, open and leave to cool down, preferably overnight.
Low temperature Cooking «LO»
Settings, see «Instructions» page 3
- The specified times and temperatures are standard values.
- Use only commercially available preserve jars of the same size
- Jars with twist-off or bayonet type lids and metal tins are not suitable
- Do not pre-heat oven
- Glasses must not touch each other
- Only use fresh fruit which is not overly ripe
- Oven door remains closed
Settings, see «Instructions» page 3
Moist fan cooking