Swiss specialties
«Prättigauer Pitte»
(Bündnerland)
«Birnbrot» (pear bread)
(Eastern Switzerland)
«Aargauer Rüeblitorte»
(Carott cake)
Glarner paté
«Magenbrot»
«Zürcher Pfarrhaus» Cake
Apéro pastry
«Schinkengipfeli»
about 10-15 g
Pork filet in a dough blanket
Sausage in a dough blanket
Puff pastry
«Wurstweggli»
about 10-15 g
- Thawing and cooking with steam at the lowest level!
- Do not pre-heat oven
- Glasses must not touch each other
- Only use fresh fruit which is not overly ripe
- Oven door remains closed
Sterilise
Berries
e.g. strawberries, blueberries,
raspberries, ripe gooseberries
Fruit with
pits
e.g. fruits with hard flesh,
pears, quinces, plums,
apples, apricots
Vegetables
Mixed Pickles
Kohlrabi, beans,
peas, asparagus
Carrots, spears approximately
4x1x1 cm
50-60’
Sterilisation times:
The stated times are only for your
orientation, they vary according
to size / quantity!
Standing time
(in switched-off oven)
until they begin to form beads
upward
downward
Boil 1 l water and 15 g salt
then let cool
--
30’
30’
45-55’
50-60’
50-60’
50-60’
= Level for 1
= Levels for 2
= Levels for
4
P a g e
5
to
1
Temperature [°C]
Level for grill grating, curvature pointing
Key to symbols:
Conventional/simmer lightly/grill operation/sterilise
with without filter
Stated cooking time / te
With hot air
15’
30’
35-40’
170°
35-40’
160°
40-45’
190°
45-50’
180°
45-50’
170°
*
50-55’
160°
35-40’
190°
*
35-38’
180°
*
18-20’
170°
*
16-18’
160°
*
35’
200°
*
30-35’
180°
*
110°
110°
120°
120°
120°
10-12’
200°
*
10-12’
190°
*
16-20’
200°
*
16-20’
190°
*
16-20’
200°
*
16-20’
190°
*
40-45’
200°
*
40-45’
190°
*
20-25’
200°
*
20-25’
190°
*
35-40’
180°
*
35-40’
170°
18-20’
190°
*
18-20’
180°
*
50-60’
170°
*
50-55’
160°
30-35’
190°
*
30-35’
180°
20-25’
200°
*
20-25’
180°
70’
170°
*
70’
160°
*
45-50’
170°
40-45’
170°
40-45’
160°
50’
170°
50’
160°
25’
170°
*
= The oven must be pre-heated
15-20’
180°
*
15-18’
170°
*
18-20’
160°
*
15-20’
160°
*
15-18’
140°
*
15-20’
170°
*
15-25’
160°
*
12-15’
160°
*
12-15’
130°
*