Combi-Steam Oven. Operating instructions

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1 Combi-Steam Oven Operating instructions Bedienungsanleitung Tips on settings, Soft roasting Einstelltipps

2 Tips on settings Symbols used Operating mode Cooking space temperature Preheating until the cooking space temperature is reached C Food probe temperature hrs. Duration in minutes Duration in hours Level Accessories Optimal use The recommended cooking and baking temperatures given in recipe books may be too high and the suggested levels in the cooking space not ideal for this appliance. The following tables serve as a guide to help you get optimal use out of your appliance. A Always push the «sloped» side of the original baking tray right to the back of the cooking space. For an optimal result when baking with hot air or hot air humid + on different levels, A use dark enamelled baking trays.

3 Vegetables Leaf spinach 100 no Beans, whole cauliflower 100 no Cauliflower florets 100 no Broccoli 100 no Chicory 100 no Dried string beans, soaked 100 no Fennel, chopped 100 no White cabbage, chopped 100 no Carrots, chopped 100 no Mange-tout 100 no Kohlrabi, chopped 100 no Swiss chard, mangold 100 no Corn on the cob 100 no Sweet pepper 100 no Skinning sweet pepper or 5 Beetroot 100 no Brussels sprouts 100 no Sauerkraut, raw 100 no Sauerkraut, precooked 100 no Scorzonera (black salsify) 100 no

4 Vegetables Celery, chopped 100 no Green asparagus 100 no White asparagus 100 no Celery stalks 100 no Tomatoes 100 no Skinning tomatoes 100 yes Jerusalem artichoke 100 no Zucchetti, chopped 100 no Potatoes Potatoes, chopped 100 no Sweet potatoes, whole potatoes 100 no Potato wedges, country potatoes + 30 no 0 30 Baked potatoes + 30 no

5 Accompaniments Rice + liquid 100 no Risotto + liquid 100 no Maize semolina (polenta) + liquid 100 no Semolina + liquid 100 no Lentils + liquid 100 no Ebly wheat + liquid 100 no Millet + liquid 100 no Chickpeas, soaked + liquid 100 no Meat Stewing meat 100 no Ham 100 no Smoked pork loin 100 no Saucisson, Geschnetzeltes (chopped meat in a sauce) 100 no Bacon 100 no Fillet (of beef, veal, pork) 100 no

6 Meat C Sirloin of beef, roast beef yes Shoulder of beef yes Shoulder of veal yes Shoulder of pork yes Leg of lamb yes Meat loaf yes Fleischkäse (specialty meat loaf) yes Ragout, goulash no Fillet in puff pastry no yes

7 Soft roasting Recommended value Setting range Degree of C hrs. hrs. doneness Fillet of veal rare 58 3½ ½ 4½ medium 6 3½ ½ 4½ Topside of veal thick end, loin of veal 67 3½ ½ 4½ Shoulder of veal 80 3½ ½ 4½ Veal neck 81 3½ ½ 4½ Fillet of beef rare 53 3½ ½ 4½ medium 57 3½ ½ 4½ Sirloin of beef, roast beef rare 5 3½ ½ 4½ medium 55 3½ ½ 4½ Chuck of beef, topside of beef 67 3½ ½ 4½ Shoulder of beef 7 3½ ½ 4½ Middle loin of pork, chump end of loin of pork 67 3½ ½ 4½ Neck of pork 85 3½ ½ 4½ Leg of lamb rare 63 3½ ½ 4½ medium 67 3½ ½ 4½ 7

8 Low temperature cooking C hrs. Fillet of beef no Roast beef no ½ 3½ Middle loin of pork no Poultry Whole chicken 0 30 yes no 10 0 Chicken breast yes 8 1 Chicken leg yes 0 30 Poultry terrine 90 no

9 Fish and sea food Fillet of fish Whole fish (trout, gilthead seabream, etc.) 80 no yes no yes 15 5 Tuna 100 no Mussels 100 no Fish terrine 100 no Desserts Crème caramel 90 no 0 40 Creams and custards 90 no 0 60 Compote (apple, plum, quince, etc.) 100 no or Joghurt hrs. Creamy joghurt 40 no 5 6 Set joghurt 40 no 7 8 or 9

10 Cake Gugelhupf (ring cake - chocolate, carrot, marbled, nut, etc) yes Torte (chocolate, carrot, nut, etc.) yes Whisked sponge cake yes Roulade / Swiss roll yes Linzertorte yes Short crust pastry case, baked blind yes 0 5 Fruit tart with short crust pastry yes Raisin bread, yeast ring, hazelnut plait no yes 5 35 Luzerner Lebkuchen (gingerbread) yes Cake baked on a baking sheet yes 5 35 Apple strudel yes Cake topped with meringue yes 5 35 Japonaise base yes

11 Savouries and biscuits Aperitif nibbles Puff pastries with a filling (ham, nut, etc.) 00 0 no yes no yes no 15 5 Yeast pastries yes 0 30 Eclairs, profiteroles yes Macaroons yes 10 0 Brunsli (chocolate almond spice cookies), Zimtsterne (cinnamon star cookies) yes yes Mailänderli (butter biscuits), Spitzbuben (jam biscuits) yes yes Basler Leckerli (honey almond spice cookies) yes

12 Savouries and biscuits Chräbeli (aniseed biscuits) yes yes Meringues * no Bruschetta, garlic bread yes 5 10 Ham and pineapple toastie 00 0 yes 15 0 * After baking, allow to dry over night Flans and pizzas A With frozen or fresh fruit that is very juicy add the glaze after the first 15 0 minutes. Fruit flan 10 yes yes Pizza (fresh) yes 0 30 Pizza (frozen) * Savoury flan (cheese, vegetable, onion) yes or * According to the manufacturer s instructions 1

13 Bread and plaited bread Bread Bread rolls Plaited bread Yeast ring no no yes no no yes no no yes no no yes

14 Soufflés and gratins Sweet soufflé no 0 30 or Gratin (vegetable, meat, potato) no Lasagne, moussaka yes Gratinated vegetables 00 0 yes Regenerating and defrosting Reheating meals (1- plates) 10 no Reheating meals (3-4 plates) 10 no Preparing ready meals * Bread no ca. 0 Defrosting spätzli (egg noodles), pasta, rice no ca. 0 Defrosting vegetables * Defrosting meat, poultry, fish 50 no * According to the manufacturer s instructions depending on quantity 1+ 14

15 Baby food C Milk in glass bottles 100 no 4 5 Milk in plastic bottles 100 no 5 6 Warming baby food 100 no no 10 Sterilising baby bottles followed by 100 no Blanching and extracting juice Blanching vegetables (beans, peas, etc.) 100 no ca Fruit (cherries, grapes, etc.) 100 no 30 max. 90 Berries (blackcurrants, blackberries, elderberries, etc.) 100 no 30 max

16 Desiccating and drying Apple slices or rings 70 no 7 8, +4, Sliced mushrooms no 5 8, +4, Herbs no 3 5, +4, Apricots no 14 16, +4, hrs. Monitor the desiccating and drying process. Overdrying poses a fire hazard. A Only use undamaged, ripe fruit, fresh mushrooms and herbs. A Clean and chop the fruit, mushrooms or herbs into small pieces. A Line the accessories with baking paper, spread the food on them and put in the cooking space at the appropriate level. It is only possible to use one wire shelf, one original baking tray and one perforated cooking tray at the same time. A Wedge a wooden spoon between the operating panel and the appliance door, leaving an approximately cm gap open. A Turn the food at regular intervals to ensure even drying. 16

17 Preserving and bottling Carrots 100 no 90 Cauliflower, broccoli 100 no 90 Beans * 100 no 60 Mushrooms ** 100 no Apples, pears 90 no 30 Apricots 90 no 30 Peaches 90 no 30 Quinces 90 no 30 Plums 90 no 30 Cherries 80 no 30 * ** Repeat process, allowing the jars to cool down completely in between time. The mushrooms must be precooked. Bottling involves preserving food in jars. A Only use undamaged jars that hold no more than 1 litre each. A Put the stainless steel tray at level 1. A Fill the jars evenly with the food to be preserved. Close the jars according to the manufacturer s instructions. 17

18 A Place the jars on the stainless steel tray as shown in the illustration. The jars should not touch one another. A Select the operating mode, the cooking space temperature and the duration according to the table. A Press the adjusting knob to confirm. A Press the button to switch off the appliance. Leave the appliance door open in the at-rest position. A Leave the jars in the cooking space to cool down completely. A Remove the jars. Check that the jars are sealed tight. 18

19 Notes 19

20 Validity The model number corresponds to the first three digits on the identification plate. These operating instructions apply to the following models: Model no. Size system / /60-76 J