Rational Combi-Steamer CCD 101 - Page 46

46
Examples pastry, bread, rolls, desserts, part 1
Proper Amounts per container
Food Hints container/grid 20 x
2
⁄1
6 x
1
⁄1 10 x
1
⁄1 10 x
2
⁄1 20 x
1
⁄1 40 x
1
⁄
Apple strudel glaze with either egg, milk or sugar water 20 mm granite 3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
or alu. perf.
Apple turnovers preheat 20 mm granite or
6 x
1
⁄1 10 x
1
⁄1 10 x
2
⁄1 20 x
1
⁄1 20 x
2
⁄1
20 mm alu. perf.
Sponge rolls spread evenly, preheat 20 mm granite
6 x
1
⁄1 10 x
1
⁄1 10 x
2
⁄1 20 x
1
⁄1 20 x
2
⁄1
Sponges Ø 26 cm, every 2nd. rail, grid 3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
preheat
Puff pastry glaze with egg, 20 mm granite
3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
preheat or alu. perf.
Puff pastry* force steam with in the first minutes 20 mm granite
3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
for approx. 10 – 30 sec. or alu. perf.
Puff pastry every 2nd. rail 20 mm granite
3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
puffs or alu. perf.
Puff pastry puffs* every 2nd. rail, force steam if required 20 mm granite
3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
or alu. perf.
Puff pastry spread evenly, glaze with egg 20 mm granite
6 x
1
⁄1 10 x
1
⁄1 10 x
2
⁄1 20 x
1
⁄1 20 x
2
⁄1
with fillings or alu. perf.
Sponge cake every 2nd. rail 2 0 m m
3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
flat tin 40 mm
Choux pastry pipe evenly 20 mm granite
3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
Croissants 20 mm granite 3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
or alu. perf.
Sponge base for sponge (7 eggs per 30 g), 40 mm granite
3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
fruit cake (sugar and 40 g flour)
Stewed fruit even slices, after steaming, 65 mm unperf.
3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
leave to stand
Fruit for apple, pear, etc. eventually, 2 0 m m
6 x
1
⁄1
10 x
1
⁄1
10 x
2
⁄1
20 x
1
⁄1
20 x
2
⁄1
garnishing core
Stewed fruit preserves Ø 10–12 cm, eg. pears grid or
3x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
in glass 2 0 m m
* When baking freshly made pastry preheat to required temperature. Frozen products preheat to 300 °C. CT = automatic core temperature.