Combi Steam Cooker Operating instructions Bedienungsanleitung Tips on settings, BakeOmatic, Einstelltipps Soft roasting
Tips on settings Symbols used A 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 BakeOmatic AX a,b,c Degree of browning a Lightly browned b Medium browned c Well browned Food group The entry in the A display column only applies when preparing food using the BakeOmatic programme. Use the adjusting knob to select and start BakeOmatic. See also the advice in the 'BakeOmatic' section of the operating instructions for the appliance. 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 stainless steel tray right to the back of the cooking space. For an optimal result when baking with hot air humid + on different levels, A use dark enamelled baking trays. or hot air 2
Vegetables Leaf spinach 00 no 5 0 +2 Beans, whole cauliflower 00 no 30 40 +2 Cauliflower florets 00 no 5 20 +2 Broccoli 00 no 0 5 +2 Chicory 00 no 20 25 +2 Dried string beans, soaked 00 no 35 45 +2 Fennel, chopped 00 no 5 20 +2 White cabbage, chopped 00 no 20 30 +2 Carrots, chopped 00 no 0 20 +2 Mange-tout 00 no 0 20 +2 Kohlrabi, chopped 00 no 5 25 +2 Swiss chard, mangold 00 no 0 20 +2 Corn on the cob 00 no 30 45 +2 Sweet pepper 00 no 8 3 +2 Skinning sweet pepper 230 yes 3 5 Beetroot 00 no 30 90 +2 Brussels sprouts 00 no 25 30 +2 Sauerkraut, raw 00 no 40 70 +2 Sauerkraut, precooked 00 no 20 30 +2 Scorzonera (black salsify) 00 no 25 35 +2 3
Vegetables Celery, chopped 00 no 0 20 +2 Green asparagus 00 no 3 7 +2 White asparagus 00 no 20 25 +2 Celery stalks 00 no 20 25 +2 Tomatoes 00 no 8 2 +2 Skinning tomatoes 00 yes 5 0 +2 Jerusalem artichoke 00 no 5 35 +2 Zucchetti, chopped 00 no 8 2 +2 Potatoes A Potatoes, chopped 00 no 5 25 +2 Sweet potatoes, whole potatoes 00 no 30 45 +2 Potato wedges, country potatoes A5 + 230 no 20 30 Baked potatoes A5 + 230 no 30 50 4
Accompaniments Rice + liquid 00 no 20 40 2 Risotto + liquid 00 no 30 40 2 Maize semolina (polenta) + liquid 00 no 30 40 2 Semolina + liquid 00 no 0 5 2 Lentils + liquid 00 no 5 60 2 Ebly wheat + liquid 00 no 20 30 2 Millet + liquid 00 no 20 40 2 Chickpeas, soaked + liquid 00 no 20 30 2 Meat Stewing meat 00 no 60 90 2 Ham 00 no 60 90 2 Smoked pork loin 00 no 45 60 2 Saucisson, Geschnetzeltes (chopped meat in a sauce) 00 no 30 45 2 Bacon 00 no 20 30 2 Fillet (of beef, veal, pork) 00 no 20 30 2 5
Meat A Sirloin of beef, roast beef + 200 20 yes 40 50 Shoulder of beef A7 + 90 200 yes 60 75 Shoulder of veal A7 + 200 20 yes 60 75 Shoulder of pork A7 + 80 200 yes 60 90 Leg of lamb A7 + 20 220 yes 60 90 Meat loaf + 90 20 yes 50 70 Fleischkäse (specialty meat loaf) 60 70 yes 45 60 Ragout, goulash A7 + 60 80 yes 45 60 Fillet in puff pastry 200 20 no 30 40 + 80 200 yes 25 40 6
Soft roasting Recommended value Setting range Degree of C hrs. hrs. doneness Fillet of veal rare 58 3½ 2½ 4½ medium 62 3½ 2½ 4½ Topside of veal thick end, loin of veal 67 3½ 2½ 4½ Shoulder of veal 80 3½ 2½ 4½ Veal neck 8 3½ 2½ 4½ Fillet of beef rare 53 3½ 2½ 4½ medium 57 3½ 2½ 4½ Sirloin of beef, roast beef rare 52 3½ 2½ 4½ medium 55 3½ 2½ 4½ Chuck of beef, topside of beef 67 3½ 2½ 4½ Shoulder of beef 72 3½ 2½ 4½ Middle loin of pork, chump end of loin of pork 67 3½ 2½ 4½ Neck of pork 85 3½ 2½ 4½ Leg of lamb rare 63 3½ 2½ 4½ medium 67 3½ 2½ 4½ 7
Low temperature cooking C hrs. Fillet of beef 80 90 no 55 60 2 3 Roast beef 80 90 no 55 60 2½ 3½ Middle loin of pork 90 00 no 65 70 3 4 Poultry Whole chicken 220 230 yes 50 60 Chicken breast 00 no 0 20 +2 + 20 220 yes 8 2 Chicken leg + 220 230 yes 20 30 Poultry terrine 90 no 5 30 2 8
Fish and sea food Fillet of fish 80 no 0 20 +2 200 20 yes 5 20 Whole fish (trout, gilthead seabream, etc.) 80 no 20 30 +2 80 20 yes 5 25 Tuna 00 no 0 30 +2 Mussels 00 no 20 30 +2 Fish terrine 00 no 5 30 2 Desserts Crème caramel 90 no 20 40 2 Creams and custards 90 no 20 60 2 Compote (apple, plum, quince, etc.) 00 no 0 5 2 or Yoghurt hrs. Creamy yoghurt 40 no 5 6 2 Set yoghurt 40 no 7 8 2 or 9
Cakes A Ring cake (chocolate, carrot, marbled, nut etc.) A3 50 70 yes 50 70 Torte (chocolate, carrot, nut, etc.) A4 50 70 yes 30 50 Whisked sponge cake A4a 60 70 yes 30 40 Roulade / Swiss roll 70 80 yes 8 2 +3 Linzertorte A4 50 70 yes 40 50 Short crust pastry case, baked blind 70 80 yes 20 25 Fruit tart with short crust pastry A0 70 80 yes 40 50 Raisin bread, yeast ring, hazelnut plait A2 80 200 no 30 40 70 90 no 25 35 Luzerner Lebkuchen (gingerbread) A4 50 60 yes 50 60 Cake baked on a baking sheet 70 90 yes 25 35 +3 Apple strudel 70 90 yes 30 40 Cake topped with meringue 30 40 yes 25 35 Japonaise base 40 60 yes 5 20 0
Savouries and biscuits A Aperitif nibbles Puff pastries with a filling (ham, nut, etc.) Aa A 200 220 no 5 20 + 80 90 no 0 5 90 200 no 20 30 + 80 90 no 25 30 Yeast pastries A2 90 200 no 5 25 Eclairs, profiteroles 60 70 yes 20 30 Macaroons 70 80 yes 2 7 Brunsli (chocolate almond spice cookies), Zimtsterne (cinnamon star cookies) 70 80 yes 8 2 Mailänderli (butter biscuits), Spitzbuben (jam biscuits) 50 60 yes 2 7 Basler Leckerli (honey almond spice cookies) 70 80 yes 2 7 +3 +3 +3 +3 +3 +3 +3 +3 +3 +3
Savouries and biscuits A Chräbeli (aniseed biscuits) 30 40 yes 20 30 Meringues * 80 90 no 80 00 Bruschetta, garlic bread 80 90 yes 5 0 Ham and pineapple toastie 90 200 yes 5 20 * After baking, allow to dry over night +3 +3 +3 Flans and pizzas A With frozen or fresh fruit that is very juicy add the glaze after the first 5 20 minutes. Fruit flan A0 80 90 yes 40 50 Pizza (fresh) A8 200 20 yes 20 30 +3 Pizza (frozen) * A9 Savoury flan (cheese, vegetable, onion) A0 70 80 yes 40 50 * According to the manufacturer s instructions A +3 2
Bread and plaited bread A Bread Bread rolls Plaited bread Yeast ring A A Aa A2 200 20 no 40 50 + 200 20 no 35 50 20 220 no 25 30 +3 + 20 220 no 20 30 90 200 no 30 40 + 80 90 no 25 35 90 200 yes 25 35 +3 +3 +3 +3 90 200 no 35 45 + 80 90 no 30 40 80 90 yes 30 40 3
Soufflés and gratins A Sweet soufflé A4 + 80 200 no 20 30 Gratin (vegetable, meat, potato) A3 + 80 90 no 30 40 Lasagne, moussaka A3 + 70 80 no 30 40 Gratinated vegetables 200 220 yes 0 5 Regenerating and defrosting Reheating meals (-2 plates) 20 no 6 8 +3 Reheating meals (3-4 plates) 20 no 8 0 +2+3+4 Preparing ready meals * Defrosting bread 40 50 no ca. 20 Defrosting spätzli (egg noodles), pasta, rice 20 30 no ca. 20 +2 Defrosting vegetables * 00 no +2 Defrosting meat, poultry, fish 50 no * According to the manufacturer s instructions depending on quantity +2 4
Baby food Milk in glass bottles 00 no 4 5 Milk in plastic bottles 00 no 5 6 Warming baby food 00 no 4 0 00 no 8 Sterilising baby bottles followed by 00 no 2 Blanching and extracting juice Blanching vegetables (beans, peas, etc.) 00 no ca. 5 +2 Extracting juice from fruit (cherries, grapes, etc.) 00 no 30 max. 90 +2 Extracting juice from berries (blackcurrants, blackberries, elderberries, etc.) 00 no 30 max. 90 +2 5
Desiccating and drying hrs. Apple slices or rings 70 no 7 8, +3, +2+3 Sliced mushrooms 50 60 no 5 8, +3, +2+3 Herbs 40 50 no 3 5, +3, +2+3 Apricots 60 70 no 4 6, +3, +2+3 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 two wire shelves 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 2 cm gap open. A Turn the food at regular intervals to ensure even drying. 6
Preserving and bottling Carrots 00 no 90 Cauliflower, broccoli 00 no 90 Beans * 00 no 60 Mushrooms ** 00 no 75 90 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 2, allowing the jars to cool down completely in between time. The mushrooms must be precooked. Bottling involves preserving food in jars. Put a maximum of 5 jars in the cooking space at the same time. A Only use undamaged jars that hold no more than litre each. A Put the stainless steel tray at level. A Fill the jars evenly with the food to be preserved. Close the jars according to the manufacturer s instructions. 7
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. 8
BakeOmatic A Fresh aperitif nibbles Use Note 5 30 * Level or + 3 Savouries made from puff pastry or other types of pastry, filled or unfilled, e.g. Puff pastries filled Mini pizza rounds Savoury straws unfilled Ham croissants Savoury straws unfilled: A Select «Lightly browned». A Must not be brushed with egg yolk. A2 Frozen aperitif nibbles Use Note 0 35 * Level or + 3 Frozen ready-made products, e.g. Ham croissants Mini cheese flans Tarte flambée (flammkuchen) Puff pastries Spring rolls Frozen products are prebaked to various degrees. Select duration according to the instructions on the packaging: 8 2 3 20 2 35 A Must not be brushed with egg yolk. * Possible duration of BakeOmatic 9
A3 Baked dish Use Note 30 45 * Level Baked dishes and gratins, e.g. Potato gratin Pasta gratin Baked rice dish Lasagne Moussaka A4 Soufflé Use Note 25 50 * Level Sweet and savoury soufflés in small or large dishes, e.g. Cheese soufflé Asparagus soufflé Chocolate soufflé Gratin made with a generous amount of egg white (berry gratin) Sweet gratin made with beaten egg whites: A Select A4 Soufflé Also suitable for sweet gratins with beaten egg whites incorporated into the mixture. A5 Baked potatoes Use Note 20 50 * Level or + 3 * Possible duration of BakeOmatic Baked potato accompaniments, e.g. Potato wedges Sliced potatoes Diced potatoes Baked potatoes Marinated vegetables (coarsely chopped) A Leave enough space between the pieces of potato. Preferably spread on two baking sheets. 20
A6 Frozen potato products Use Note 0 35 * Level or + 3 Frozen ready-made potato products, e.g. Chips Croquettes Potato burgers Duchess potatoes A7 Braising meat Use Note 40 90 * Level Roast, stew, meat in a sauce, e.g. Italian braised meat dish Stew Irish stew Curry Frozen products are prebaked to various degrees. Select duration according to the instructions on the packaging: 8 2 3 20 2 35 Meat in a sauce: A Marinate the raw meat. Put in the cooking tray and add any vegetables and onions. Add a little liquid. When finished, thicken sauce. A8 Fresh pizza Use Note 25 40 * Level or + 3 * Possible duration of BakeOmatic Home-made pizza, e.g. Ham and pineapple pizza Calzone (folded pizza) Mini pizzas Mini pizza rounds Tarte flambée (flammkuchen) A For a crispier base, bake in greased perforated cooking tray. 2
A9 Frozen pizza Use Note 0 35 * Level or + 3 Frozen ready-made pizza, e.g. Round pizza Mini pizza Family pizza A0 Flan Use Note With preheating 25 50 * Level or + 3 Flans and quiches, e.g. Flan made with fresh fruit Flan made with frozen fruit Cheese flan Bacon and egg flan (quiche Lorraine) Frozen products are prebaked to various degrees. Select duration according to the instructions on the packaging: 8 2 3 20 2 35 Cheese flan: A Select «Lightly browned» or «Medium browned». A Bread Use Note 30 45 * Level or + 3 * Possible duration of BakeOmatic Bread in all shapes and sizes, e.g. Farmhouse bread Plaited bread Party bread Focaccia (Italian flat bread) Plaited bread: A Must not be brushed with egg yolk. A Select «Lightly browned». 22
A2 Yeast pastry with filling Use Note 25 45 * Level or + 3 Sweet and savoury yeast pastries, e.g. Hazelnut croissant Russian plait Yeast ring Pizza rounds A3 Cake Use Note With preheating All types of cakes, e.g. 35 65 * Chocolate cake Level Lemon cake Hazel croissants: A Select «Lightly browned» or «Medium browned». A4 Torte Use Note With preheating 30 45 * Level * Possible duration of BakeOmatic All types of torte, e.g. Chocolate torte Carrot torte Linzertorte Cakes topped with meringue and Swiss rolls: A Bake in the usual way. 23
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 767 55-38 770 60-38 J767.983-