Bertazzoni PROCS30X - Steam cooking - Fish; Meat; Eggs; Side dishes

17
EN
Usage, tables and tips
Steam cooking - Fish
Fish
Quantity
Temperature ºF
Time min.
Container
Level
Gilthead sea bream
800-1200 g
175
30-40
Perforated
2
Trout
4 x 250 g
175
20-25
Perforated
2
Salmon filet
500-1000 g
175
15-25
Perforated
2
Salmon trout
1000-1200 g
175
25-35
Perforated
1/2
King prawns
500-1000 g
175
15-20
Perforated
2
Green-shell mussel
1000-1500 g
210
25-35
Perforated
2
Halibut filet
500-1000 g
175
20-25
Perforated
2
Cockles
500-1000 g
210
10-20
Perforated
2
Lobster
800-1200 g
210
25-30
Perforated
1/2
Cod filet
1000-1200 g
175
20-25
Perforated
2
Blue mussel
1000-1200 g
210
15-25
Perforated
2
Lake trout
4 x 250 g
175
25-30
Perforated
2
Haddock
1000-1200 g
175
20-25
Perforated
2
Tuna filet
500-1000 g
175
15-20
Perforated
2
Pike perch
4 x 250 g
175
25-30
Perforated
2
Meat
Meat
Quantity
Temperature ºF
Time min.
Container
Level
Chicken leg
4-10
210
40-45
Perforated
2
Chicken breast
4-6
210
25-35
Perforated
2
Smoked pork loin
500g – 1000 g
210
40-50
Perforated
2
Turkey escalope
4-8
210
20-25
Perforated
2
Pork filet, whole
4-8
210
20-30
Perforated
2
Sausages
175-210
10-15
Perforated
2
Eggs
Eggs
Temperature ºF
Time min.
Container
Level
Eggs in Glass
210
10-15
Rack
2
Eggs, hard
210
15
Rack
2
Eggs, soft
210
10-12
Rack
2
Side dishes
Side dishes
Quantity
Temperature ºF
Time min.
Container
Level
Pearl barley + Liquid
200g + 400 ml
210
30-35
Rack, glass bowl
2
Semolina + Liquid
200g + 300 ml
210
10-20
Rack, glass bowl
2
Lentils + Liquid
200g + 375 ml
210
20-50
Rack, glass bowl
2
Rice + Liquid
200g + 250 ml
210
25-40
Rack, glass bowl
2