Electrolux EB SL7(S) - Steam Hot

Back_SteEBSL7_www_En_2 18.3.2005 15:49 Uhr Seite 3
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C M Y CM MY CY CMY K
Dry rice
(with fluid 1:1)
Maize (polenta)
(with liquid 1:3)
Couscous with liquid
(with liquid 1:1)
The stated water quantities are
only for your orientation and can
vary according to size/quantity!
Potatoes in the jacket
Boiled potatoes
«Sauerkraut»
«Ratatouille»
Brussel sprouts
Cauliflower
Tomatoes
Kohlrabi, cellery, fennel
(cut)
Zucchini
Cut carrots
Blanch vegetables
Thaw and cook vegetables
«Nussschinkli» 1 kg
Smoked spare rib 1 kg
«Wienerli»
«St. Galler Schüblig»
«Waadtländer Saucisson»
Pork sausage
Trout 250 - 300 g
Fish filets
Pork roast 1 kg
Veal roast, 1 kg
Roast beef 1 kg
50-60’
180°
40-50’
180°
40-50’
180°
Meat
Meat
AND
Side dishes
35-40’
35-45’
35-40’
50-60’
25-30’
30-35’
20-25’
15-20’
35-40’
20-25’
30-35’
15-20’
50-65’
45-55’
15-20’
25-30’
25-35’
20-25’
20-25’
10-15’
Brussel sprouts, polenta
Potatoes, vegetables,
Roasting sauce
Dry rice, vegetables
First roast the meat until it is brown and crispy with hot air.
After the hot-air treatment, switch off the range and allow it to cool to about 70 °C with the door open!
Then place the vegetables and the side dishes in the cooking dishes to go with
the meat and steam all of it together.
Vegtetable tureen
Perch filet without the addition of fluid
(very dry fish, thick filet)
Caramel pudding
15-20’
Halibut with white wine sauce
(thin filet)
95°
95°
95°
95°
Pork roast 1 kg
55-65’
180°
Roast beef 1 kg
Veal roast, 1 kg
«Fleischkäse», raw 500 g
Smoked spare rib 600 - 1000 g
Soak in water 2 hours
Chicken 1 kg
Goose 3 kg
130-170’
170°
Leek/ potato gratin
Duck 1.5 - 2 kg
Noodle casserole
Lasagne
Different kinds of bread 500 - 1000 g
Bread rolls 50 - 60 g
20-25’
- Stated times are for your orientation,
they will vary depending upon size / quantity!
- Generally add 200 ml of water!
- Do not pre-heat oven!
15-20’
110°
Warming up a menu
(6 plates, 24 cm)
- Stated times are for your orientation,
they will vary depending upon size / quantity!
- Generally add 200 ml of water!
1
Page
12-15’
30-35’
250 ml
550 ml
550 ml
700 ml
550 ml
700 ml
400 ml
550 ml
700 ml
250 ml
550 ml
400 ml
550 ml
550 ml
250 ml
700 ml
700 ml
250 ml
400 ml
550 ml
400 ml
400 ml
250 ml
550 ml
550 ml
550 ml
35’
15’
55-65’
180°
Steaming table
Hot air alternating with steam wet
Interval cooking
Plus
Steam hot
35-40’
30-35’
30-35’
30-35’
45’
Dishes withstand up
to 120 °C resistant
to heat
Use heat-resistant
pots and pans
Use heat-resistant
pots and pans
55-65’
180°
45-55’
180°
30-40’
180°
35-45’
180°
60’
200°
40-50’
180°
35-45’
180°
45-50’
180°
50-60’
190-200°
200-210°