Baumatic BCS461SS - Manual (Page 24)

24
Steam cooking table
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For a general guide to cooking a variety of foods using the steam
cooking function please refer to the table below.
Dish Weight
(g)
Function Oven
temperature
(°C)
Steam
temperature
(°C)
Shelf
level
(from
bottom)
Time
(mins)
Ravioli 1700 Steam
100°C
N/A 100 2 55
Risotto 1200 Steam
100°C
N/A 100 2 15
Fish pie 100 Steam
100°C
N/A 100 2 15
Rice 500 Steam
100°C
N/A 100 2 35
Reheating
of first
courses
1
portion
Steam
130°C
N/A 120 2 20
Reheating
vegetables 1
portion
Steam
130°C
N/A 120 2 20
Reheating
second
courses
with
vegetables
1
portion
Steam
130°C
N/A 120 2 20
Stuffed
roast
chicken
1800 230°C
Professional
cooking
210 2 85
Trout 600 Steam
100°C
N/A 100 2 35
N/A 100 25 Mussels 1000 Steam
100°C
+
Grill
MAX
2
8
Clams in
white wine 1000 Steam
100°C
N/A 100 2 35
Cod fillets 1000 Steam
100°C
N/A 100 2 25
Salmon
fillet
700 Steam
100°C
N/A 100 2 20
Vegetables 1000 Steam
100°C
N/A 100 2 35
Potato
salad
800 Steam
100°C
N/A 100 2 45
Steamed
vegetables
with tofu
or tuna
1000 Steam
100°C
N/A 100 2 30