36
Interval Steam
Interval Steam cooking is particularly suitable for roasting large joints
of meat and defrosting or re-heating portions of food cooked previous-
ly.
Interval Steam Cooking Table
Cooking on more than one oven level
Cut up a whole roast before warming.
* Pre-heat the oven.
Type of food
Interval steam (250 ml water)
Temperature
in °C
Time
in mins.
Shelf
position
Re-heating of complete meal
6 plates, dia. 24 cm
120
15-20
1, 3 and 5
Roast pork 1 kg
180*
55-65
2
Roast veal 1 kg
180*
45-55
2
Meat loaf, uncooked, 500 g
180
30-40
2
Veal sausages
90
15-20
2
Frankfurters
90
15-20
2
Smoked loin of pork 600-1,000 g
180
35-45
2
Chicken, 1 kg
180*
45-55
2
Duck 1.5-2 kg
180*
55-65
2
Goose 3 kg
170*
130-170
1
Fish fillets
90
10-15
2
Potatoes au gratin,
Leek/potatoes au gratin
180
40-50
2
Pasta bake
180
35-45
2
Lasagne
180
45-50
2
Misc. types of bread
500-1,000 g
190-200
50-60
2
Rolls 50-60 g
200-210
20-25
2
Summary of Contents for COMPETENCE CB8920-1
Page 1: ...COMPETENCE CB8920 1 Built In Fan Steam Oven Installation and Operating Instructions ...
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