Baumatic BSCS45-ANZ, Installation & Instructions For Use

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Cooking with Steam
Steam cooking - Vegetables
Vegetables
Temperature
ºC
Time
min.
Container Level
Eggplant/Aubergine in slices 100 15-20 Perforated 2
Beans 100 35-45 Perforated 2
Broccoli
florets with stalk
100 25-30 Perforated 2
Broccoli
florets without stalk
100 15-20 Perforated 2
Cauliflower florets 100 25-30 Perforated 2
Cauliflower whole head 100 40-45 Perforated 1
Peas 100 30-35 Perforated 2
Fennel
in stripes
100 15-20 Perforated 2
Fennel
cut in half
100 20-30 Perforated 2
Potatoes with skin whole, very small 100 20-25 Perforated 2
Potatoes with skin whole, very big 100 45-50 Perforated 2
Potatoes without skin
in pieces
100 20-25 Perforated 2
Turnip
in sticks
100 20-25 Perforated 2
Snow peas 100 15-20 Perforated 2
Carrots in slices 100 25-30 Perforated 2
Corn cobs 100 50-60 Perforated 2
Bell peppers
in stripes
100 12-15 Perforated 2
Hot pepper 100 12-15 Perforated 2
Mushrooms
in quarters
100 12-15 Perforated 2
Leeks in slices 100 10-12 Perforated 2
Brussels sprouts 100 25-35 Perforated 2
Celery
in stripes
100 15-20 Perforated 2
Asparagus 100 20-35 Perforated 2
Spinach 100 12-15 Perforated 2
Celery stalks 100 25-30 Perforated 2
Courgette in slices 100 12-18 Perforated 2
Steam cooking - Dumplings
Dumplings
Temperature
ºC
Time
min.
Container Level
Sweet dumpling 100 20-30 Not perforated 2
Sweet yeast dumpling 100 15-20 Not perforated 2
Yeast dumpling 100 15-25 Not perforated 2
Bread dumpling 100 20-25 Not perforated 2
Napkin dumpling 100 25-30 Not perforated 2