Combi-steam cooker Operating instructions Tips on settings
Contents
1. Low temperature cooking l Nu C hrs EZ Fillet of beef 80 90 no 55 60 2 3 1 Roast beef 80 90 no 55 60 25 3 1 QAM Middle loin of pork 90 100 no 65 70 3 4 1 Desserts l jJ o mins EZ Cr me caramel 90 no 20 40 2 MEE Creams and custards 90 no 20 60 2 Compote apple plum etc 100 no 10 15 2 Z Joghurt i yj oh EZ Creamy joghurt 40 no 5 6 2 LCN Set joghurt 40 no 7 8 2 Extracting juice i yu mins SS Fruit cherries grapes etc 100 no 30 max 90 2 uM and Berries blackcurrants blackberries elderberries etc 100 no 30 max 90 1 gt are CH Cakes torte i AU mins Ring cake chocolate carrot nut etc A13 150 170 yes 50 70 1 Torte chocolate carrot nut etc A14 150 170 yes 30 50 1 ZHI Whisked sponge cake A14 160 170 yes 30 40 1 Roulade Swiss roll 170 180 yes 8 12 LN Linzertorte A14 150 170 yes 40 50 1 Short crust pastry case baked blind 170 180 yes 20 25 1 Fruit tart with short crust pastry A10 170 180 yes 40 50 1 Raisin bread yeast ring hazelnut plait A12 ei nu i ae l 170 190 no 25 35 1 Luzerner Lebkuchen gingerbread A14 150 160 yes 50 60 1 Tray baked cake2. Well being H Vu mins E Warm moist cloths 80 no 5 10 2 Ass Hot wraps 80 100 no 5 15 2 Hot massage stones 70 90 no 15 20 cooking Cherry stone or grape seed cushions e 130 150 no 10 20 space floor Warm moist cloths Spread moist towelling cloths out across the wire shelf Hot wraps Spread prepared cloths out across the wire shelf Hot massage stones Put clean smooth stones on a suitable tray or tin and place directly on the floor of the cooking space gt Rub the hot stones with perfumed oil and place on a towel on the body RegenerateOmatic Regenerating humid Use Note 8 12 mins Level 1 or 1 3 Regenerating crispy Precooked food and ready meals e g Vegetables Pasta Meals with rice Meat Gratin Omelettes Use Note 10 14 mins Level 1 or 1 3 Precooked food with pastry e g es Pizza Aperitif nibbles made of puff pastry Mini cheese flans e Flans Toast e Spring rolls Approximate duration of RegenerateOmatic gt For a crispy base bake in the perforated cooking tray or on the wire shelf 20 BakeOmatic A1 Fresh aperitif nibbles Use Note 15 30 mins Level 1 or 1 3 A2 Frozen aperitif nibbles Savouries made from puff pastry or other type of pastry filled or open e g Puff pastries filled Mini pizza swirls e Savoury straws unfilled H
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4. 170 190 yes 25 35 RM Apple strudel 170 190 yes 30 40 1 Cake topped with meringue 130 140 yes 25 35 1 ZII Japonaise base thin nut meringue base 140 160 yes 15 20 1 4Z Ww l gt I Savouries and biscuits H D mins Ss E e 200 220 no 15 20 Aperitif nibbles A1 amp 180 190 no 10 15 Puff pastries with a filling ham or nut croissants etc A1 ES E 180 190 no 25 30 Small yeast pastries A12 Les 190 200 no 15 25 Eclairs profiteroles 160 170 yes 20 30 Macaroons 170 180 yes 12 17 ie 180 160 yes 7 12 Dech Mail nderli butter biscuits Spitzbuben jam biscuits 150 160 yes 12 17 Basler Leckerli honey almond spice cookies 170 180 yes 12 17 Chr beli aniseed biscuits 130 140 yes 20 30 unidad overnight after baking E 2 Ber 8De190 Bruschetta garlic bread 180 190 yes 5 10 Ham and pineapple toastie 190 200 yes 15 20 1 Z l gt I Flans and pizza H D mins Ss Fruit flan A10 180 190 yes 40 50 3 LE Savoury fan cheese vegetable onion A10 170 180 yes 40 50 1 ZIM Fresh pizza A8 1 for frozen pizza follow the manufacturer s instructions A9 SE Mes edad 1
5. Tips on settings Symbols used Operating mode H Cooking space temperature Pr Preheating until the cooking space temperature is reached C Food probe temperature mins Duration in minutes hrs Duration in hours SS Level c Accessories BakeOmatic e AX Food group Operating modes Press the Operating mode Press the Operating mode button button 1x Steaming 4x Hot air 2x ke Regenerating 5x Hot air humid 3x Professional baking 6x Hot air steaming Optimal use The cooking space temperatures and levels given in recipe books are in part unlikely to be optimal for this appliance The following tables serve as a guide to help you get optimal use out of your appliance When using the or operating modes place the stainless steel tray underneath the perforated cooking tray or wire shelf to catch food spills and collect condensate When using the operating mode use a dark enamelled tray or a black tray or tin for crispy results SW The entry in the display column only applies when preparing food using the BakeOmatic programme gt Use the K adjusting knob to select and start BakeOmatic gt See also the advice in the BAkEOmatic section of the operating instructions for the appliance 2 Vegetabl
6. 150 no about 20 1 Z Sp tzli egg noodles pasta rice Lal 120 130 no about 20 5 FN 7 depending 4 and Meat poultry fish 40 50 no on quantity N gt Place the food in the cold cooking space Baby food H yt o mins Es Milk in glass feeding bottles 100 no 4 5 1 Milk in plastic feeding bottles 100 no 5 6 1 M Warming baby food 100 no 4 10 1 Sterilizing feeding bottles H y mins 100 no 8 1 Sterilizing feeding bottles followed by Mf FEET 100 no 2 1 After sterilizing take the baby bottles out of the cooking space stand them upside down and allow to dry thoroughly Lal Desiccating and drying i bn hrs 3 8 Apple slices or rings 70 no 7 8 Sliced mushrooms 50 60 no 5 8 l RN Herbs 40 50 no 8 5 ua 3 60 70 no 14 16 Apricots Overdrying poses a fire hazard Monitor the desiccating and drying process gt Only use undamaged ripe fruit fresh mushrooms and herbs Clean and chop the fruit mushrooms or herbs into small pieces Line the accessories with baking paper spread the food on them and put in the cooking space at the appropriate level Wedge a wooden spoon between the operating panel and the appliance door leaving an approximately 2 cm gap open gt Turn the food at regular intervals to ensure even drying Pd N l Jet A maximum of 3 levels can be used in the
7. 3 LS gt With frozen or fresh fruit that is very juicy add the glaze after the first 15 20 minutes Bread and plaited bread l y lS mins d e m e 200 210 no 40 50 1 ea L 200 210 no 35 50 1 M m e 210 220 no 25 30 read rolls 210 220 no 20 30 l Les 190 200 no 30 40 y EI Plaited bread A11 180 190 no 25 35 190 200 yes 25 35 e 190 200 no 35 45 1 Yeast ring cake A12 180 190 no 30 40 1 180 190 yes 30 40 1 Baked dishes and gratins l mins rm Sweet baked dish A4 180 200 no 20 30 1 Gratin vegetable fish potato A3 180 190 no 30 40 1 Lasagne moussaka A3 170 180 no 30 40 1 Z Gratinated vegetables 200 220 yes 10 15 1 Blanching l y mins EZ o Vegetables green beans peas etc 100 no about 5 1 and LN Reheating H A mins Ss LS Reheating meals 1 3 plates 120 no 6 10 1 24 4 II Refreshing bread 140 150 no 8 15 2 Preparing ready meals 8 B 8 8 E NS follow the manufacturer s instructions Place the food in the cold cooking space EE Az Defrosting l yj mins Ed cm Bread Lal 140
8. 30 1 Baked potatoes A5 230 no 30 50 1 Ecc od chestnuts on baking paper E E SR BE E Rice liquid 1 5 di 100 no 20 40 2 Risotto liquid 2 5 dl 100 no 30 40 2 Maize semolina polenta liquid 3 dl 100 no 30 40 2 Semolina liquid 2 3 dl 100 no 10 15 2 Lentils liquid 2 3 dl 100 no 15 60 2 IIS Ebly wheat liquid 1 1 5 dl 100 no 20 30 2 Millet liquid 1 5 2 dl e 100 no 20 40 2 Chickpeas soaked liquid 0 5 1 dl 100 no 20 30 2 Meat H AU mins Stewing meat covered with liquid 100 no 60 90 2 Ham 100 no 60 90 2 Smoked pork loin x 100 no 45 60 2 Saucisson Geschnetzeltes chopped meat in a sauce 100 no 30 45 2 ZHN Wienerli hot dogs 90 no 10 15 2 Bacon 100 no 20 30 2 Fillet of beef veal pork 100 no 20 30 2 Sirloin of beef roast beef 200 210 yes 40 50 1 Shoulder of beef A7 amp 190 200 yes 60 75 1 Shoulder of veal A7 amp 200 210 yes 60 75 1 Z Shoulder of pork A7 180 200 yes 60 90 1 Leg of lamb A7 210 220 yes 60 90 1 Meat loaf IB 190 210 yes 50 70 1 Fleischk se specialty meat loaf 160 170 yes 45 60 1 S Ragout goulash A7 amp 160 180 yes 45 60 1 Fillet in puff pastry ES cac NR ucc NN L N 180 200 yes 25 40 1 Recomm
9. am croissants Use Savoury straws unfilled Select the Lightly browned setting Must not be brushed with egg yolk Note 10 35 mins Level 10r 1 4 3 Frozen ready made aperitif products e g Ham croissants Mini cheese flans Tarte flamb e flammkuchen Puff pastries e Spring rolls Possible duration of BakeOmatic Frozen products are prebaked to various degrees Select duration according to the instructions on the packaging 8 12 mins 13 20 mins e 21 35 mins Must not be brushed with egg yolk 21 A3 Baked dish Use Note 30 45 mins Baked dishes and gratins e g Gratin with beaten egg whites Level 1 Potato gratin Select A4 Souffl e Pasta gratin Baked rice pudding Lasagne Moussaka A4 Souffl e Use Note 25 50 mins Sweet and savoury souffl s in small or large Also suitable for sweet gratins with beaten Level 1 dishes e g egg whites incorporated into the mixture Cheese souffl Asparagus souffl Chocolate souffl Gratin made with a generous amount of egg white berry gratin Possible duration of BakeOmatic 22 A5 Baked potatoes Use Note 20 50 mins Level 10r 1 4 3 A6 Frozen potato products Baked potato accompaniments e g Potato wedges Sliced potatoes Diced potatoes Baked potatoes Marinated vegetables coarsely chopped Use Leave enough space between the pieces o
10. cooking space at the same time Preserving and bottling Bottling involves preserving food in jars M VIZ i Q Place a maximum of 5 jars on the stainless steel tray Only use undamaged jars that hold no more than 1 litre each Put the stainless steel tray at level 1 Fill the jars evenly with the food to be preserved Close the jars according to the manufacturer s instructions Place the jars on the stainless steel shelf as shown in the illustration The jars should not touch one another Select the operating mode cooking space temperature and duration based on the table below gt Press the K adjusting knob to confirm When the duration set is up press the Q button to switch off the appliance Leave the appliance door open in the atrest position Leave the jars in the cooking space to cool down completely Remove the jars Check that the jars are sealed tight l gt I Preserving and bottling L 4 mins Carrots 100 no 90 1 Cauliflower broccoli 100 no 90 1 Beans 100 no 60 1 Mushrooms precooked 100 no 75 90 1 Gherkins 90 no 20 30 1 Apples pears 90 no 30 1 N Apricots 90 no 30 1 Peaches 90 no 30 1 Quinces 90 no 30 1 Plums 90 no 30 1 Cherries 80 no 30 1 Repeat the preserving step 2x allowing the jars to cool down completely in between time
11. ended value Setting range Soft roasting Degree of EI EI o C dances C hrs hrs s rare 58 3 22 4 1 Fillet of veal l medium 62 3 2Ve 4Vo 1 Topside of veal thick end loin of veal 67 3 22 4 1 Shoulder of veal 72 3 2Ve 4Vo 1 Veal neck 78 38 22 4 1 rare 53 3 2Ve 4Vo 1 Fillet of beef medium 57 3 2Ve 4Vo 1 rare 52 3 2Ve 4Vo 1 Sirloin of beef roast beef medium 55 3 2Ve 4Vo 1 LIS Topside of beef 65 3 2Ve 4Vo 1 Chuck of beef 68 3 2Ve 4Vo 1 Shoulder of beef 72 38 2Ve 4Vo 1 Middle loin of pork chump end of loin of pork 67 3 2Vo 4Vo 1 Neck of pork 80 3 2Ve 4Vo 1 rare 63 3 2Ve 4Vo 1 Leg of lamb l medium 67 3 2Ve 4Vo 1 Poultry H Uu mins EZ m L ORE 100 no 10 20 and Icken Preas LLL 210 220 yes 8 12 1 Chicken leg 220 230 yes 20 30 1 Z Poultry terrine 90 no 15 30 2 Fish and sea food H y mins E jm l l 80 no 10 20 and Fillet of fish 1 VN 200 210 yes 15 20 1 ZIN 2 ns Whole fish trout gilthead seab tc B i essem Lg s A ole fish trout gilthead seabream etc 180 210 yes 15 25 1 ZIN Tuna 100 no 10 30 JL and Mussels 100 no 20 30 1 Fish terrine 100 no 15 30 2 H
12. es H y mins Leaf spinach 100 no 5 10 A D TOR de SE Cauliflower florets 100 no 15 20 Broccoli 100 no 10 15 Chicory 100 no 20 25 Dried string beans soaked 100 no 35 45 EE Fennel chopped 100 no 15 20 White cabbage chopped 100 no 20 30 LS Carrots chopped 100 no 10 20 Mange tout 100 no 10 20 Kohlrabi chopped 100 no 15 25 Swiss chard mangold 100 no 10 20 Corn on the cob 100 no 30 45 Sweet pepper 100 no 8 13 Skinning sweet pepper 230 yes 3 5 L N Beetroot 100 no 30 90 N Brussels sprouts 100 no 25 30 and Sauerkraut raw 100 no 40 70 LS Vegetables l Uu mins EZ Sauerkraut precooked 100 no 20 30 Scorzonera black salsify 100 no 25 35 Celery chopped 100 no 10 20 Green asparagus 100 no 13 17 White asparagus 100 no 20 25 Celery stalks 100 no 20 25 2 Sweet potatoes whole 100 no 30 45 N Tomatoes 100 no 8 12 Skinning tomatoes 100 a 3 5 Jerusalem artichoke 100 no 15 35 Zucchetti chopped 100 no 8 12 Cooked eggs l YS mins EZ Eggs soft cooked 100 no 8 10 2 Eggs hard cooked 100 no 15 20 2 INS Amount of Accompaniments adu H y mins EZ 100g Potatoes chopped 100 no 15 25 9 QN Potatoes whole 100 no 30 45 1 SE n S AS II DI 230 no 20
13. f potato Preferably spread on two baking sheets Note 10 35 mins Level 10r 1 4 3 Frozen ready made potato products e g Chips Croquettes Potato burgers Duchess potatoes Possible duration of BakeOmatic Frozen products are prebaked to various degrees Select duration according to the instructions on the packaging 8 12 mins 13 20 mins e 21 35 mins 23 A7 Braising meat Use Note 40 90 mins Roast stew meat in a sauce e g Meat in a sauce Level 1 talian braised meat dish A8 Fresh pizza e Stew e Irish stew e Curry Use gt Marinate the raw meat put it in the cooking tray and add any vegetables and onions Add a little liquid When finished thicken sauce Note 25 40 mins Level 10r 1 3 Home made pizza e g Ham and pineapple pizza Calzone folded pizza Mini pizzas Mini pizza swirls Tarte flamb e flammkuchen Possible duration of BakeOmatic For a crispier base bake in greased perforated cooking tray 24 A9 Frozen pizza Use Note 10 35 mins Level 10r 1 4 3 Frozen ready made pizza e g e Round pizza Mini pizzas Frozen products are prebaked to various degrees Select duration according to the instructions on the packaging Family pizza 8 12 mins 13 20 mins e 21 35 mins A10 Flan Use Note With preheating Flans and quiches e g Cheese flan 25 50 mins Flan made wit
14. h fresh fruit gt Select the Lightly browned or Medium Level 1 or 1 3 Flan made with frozen fruit Cheese flan Bacon and onion flan Quiche lorraine Possible duration of BakeOmatic browned setting 25 A11 Bread Use Note 30 45 mins Level 10r 1 4 3 A12 Yeast pastry with filling Bread in all shapes and sizes e g Farmhouse bread Plaited bread e Party bread Focaccia Italian flat bread Use Plaited bread Must not be brushed with egg yolk gt Select the Lightly browned setting Note 25 45 mins Level 1 or 1 4 3 Sweet and savoury yeast pastries e g Hazelnut croissant e Russian plait Yeast ring cake Yeast swirls Mini pizza swirls Possible duration of BakeOmatic Hazelnut croissant gt Select the Lightly browned or Medium browned setting 26 A13 Cake Use Note With preheating All types of cakes e g 35 65 mins Chocolate cake Level 1 emon cake A14 Torte Use Note With preheating All types of torte e g Cakes topped with meringue Swiss rolls 30 45 mins Chocolate torte Bake in the usual way Level 1 Carrot torte Linzertorte Possible duration of BakeOmatic 27 Validity The model number corresponds to the first 3 digits on the identification plate These operating instructions apply to the models Model no Size system 58A 60 450
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