Euromaid SCG36, User Manual

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15
Operating Instructions
The guidelines in the table below relate to cooking with steam only and are just that, guidelines. There
may be a bit of trial and error before mastering the art of steam cooking . We suggest reducing temperature
and cooking times slightly when working with this oven until you get used to it and understanding what
programmes give the best results.
Food type Quantity / Weight Time (guideline only) Steam temperature
Fish - perch fillet 500 grams 3-5 minutes 100
o
C
Fish - bream / snapper fillet 500 grams 3-5 minutes 85
o
C
Fish - trout 250 grams 8-12 minutes 90
o
C
Fish - salmon fillet 400 grams 4-8 minutes 100
o
C
Crustaeceans - king prawns 500 grams 5 minutes 90
o
C
Crustaeceans - crab 500 grams 20 minutes 90
o
C
Meat - chicken breast fillet* 300 grams 8-10 minutes 100
o
C
Meat - chicken legs* 5 of / 625 grams 30 minutes 100
o
C
Meat - chicken (whole)* 1500 grams 60 minutes 100
o
C
Meat - beef* 350 grams 25-30 minutes 100
o
C
Meat - pork* 400 grams 20 minutes 100
o
C
Meat - sauages 400 grams 6-8 minutes 90
o
C
Meat - frankfurts 500 grams 6-8 minutes 90
o
C
Vegetables - broccoli florets 300 grams 5 minutes 100
o
C
Vegetables - whole carrots 250 grams 10-11 minutes 100
o
C
Vegetables - beans 300 grams 6-8 minutes 100
o
C
Vegetables - cauliflower florets 300 grams 8 minutes 100
o
C
Vegetables - peas 250 grams 3 minutes 100
o
C
Vegetables - corns 550 grams 30 minutes 100
o
C
Vegetables - brussel sprouts 450 grams 10-12 minutes 100
o
C
Vegetables - diced pumpkin 450 grams 4-8 minutes 100
o
C
Vegetables - potato 550 grams 30 minutes 100
o
C
Vegetables - sliced zucchini 300 grams 2-3 minutes 100
o
C
Grains - basmatic rice 1 cup with 1.5 cups water 15 minutes 100
o
C
Baked goods - muffins* 12 of (medium size) 23 minutes 100
o
C
Steam buns 10 of 30 minutes 100
o
C
Protein - eggs 10 of / 650 grams 15 minutes 100
o
C
* For browning we recommend using Steam + fan grilling and Steam + fan forced adjusting
temperature to suit a recipe or those used when cooking normally on convection mode in a traditional oven.
Steam cooking guidelines
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