Baumatic BCS461SS User 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