11.6 Half Steam + Heat Cooking Table
Type of Food
Half Steam + Heat
(water amount about 300 ml)
Temperature ºC Time in min. Shelf position
Custard / flan in
individual dishes
1)
90
40 - 45 1
Baked eggs
1)
90
35 - 45 1
Terrine
1)
90 40 - 50 1
Thin fish fillet 85 15 - 25 1
Thick fish fillet 90 25 - 35 1
Small fish up to
350 g
90 25 - 35 1
Whole fish up to
1000 g
90 35 - 45 1
Reheating
Dumplings 110 20 - 30 1
Pasta 110 15 - 20 1
Rice 110 15 - 20 1
One-plate dishes 110 15 - 20 1
1)
Continue for a further half an hour with the door closed
11.7 Quarter Steam + Heat Table
Type of Food
Quarter Steam + Heat (water amount about 300 ml)
Quantity
Temperature
ºC
Time
1)
in min.
Shelf posi-
tion
Roast pork 1 kg 160 - 180 90 - 100 1
Roast beef 1 kg 180 - 200 60 - 90 1
Roast veal 1 kg 180 80 - 90 1
Meat loaf, un-
cooked
0,5 kg 180 30 - 40 1
Smoked loin of
pork (soak for 2
hours)
0,6 - 1 kg 160 - 180 60 - 70 1
Chicken 1 kg 180 - 200 50 - 60 1
Duck 1,5 - 2 kg 180 70 - 90 1
Potato gratin - 160 - 170 50 - 60 1
Pasta bake - 190 40 - 50 1
Lasagne - 180 45 - 55 1
ENGLISH 23
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