SDBO 1850 A1 15
6.4 Bread or bread rolls
Make the dough from a maximum 500 g
flour. Larger portions will need to be cooked
in several stages.
6.5 Meat, steamed
The time given applies to 600 g of meat for 4 people.
6.6 Meat, roasted
The time given applies in each case to 1 kg meat.
6.7 Fish, steamed
Food Function Time in minutes Temperature Specifics
White bread Super Steam 45 - 50 200 °C Place on grill rack 16
Brown bread Super Steam 50 - 60 230 °C Place on grill rack 16
Bread rolls Super Steam 20 - 25 230 °C Place on grill rack 16
Food Function Time in minutes Temperature Specifics
Chicken leg Normal Steam 35 - 40 100 °C Use the steam tray 14
Turkey schnitzel Normal Steam 20 - 25 100 °C Use the steam tray 14
Kasseler (pork) Normal Steam 40 - 60 100 °C Use the steam tray 14
Food Function Time in minutes Temperature Specifics
Roast pork Convection 60 - 80 160 °C Use the baking tray 13
Roast veal Convection 50 - 70 160 °C Use the baking tray 13
Kasseler (pork) Convection 40 - 60 160 °C Use the baking tray 13
Filet of pork Convection 40 - 50 180 °C Use the baking tray 13
Chicken Convection 55 - 65 180 °C Place on grill rack 16
Fish Convection 40 - 50 180 °C Use the baking tray 13
Food Function Time in minutes Temperature Specifics
Trout 3 x 250 g Normal Steam 15 - 20 100 °C Use the steam tray 14
Gilthead sea bream,
approx. 800 g
Normal Steam 30 - 35 100 °C Use the steam tray 14
Pollock, approx.
800 g
Normal Steam 30 - 35 100 °C Use the steam tray 14
RP57458 Dampfgarer LB6 Seite 15 Montag, 27. August 1956 9:07 21
To Next Page
Loading...
