41
MANUAL COOKING CHART
This setting uses a low temperature from 70°C – 95°C in 5°C increments to cook delicate items like terrines,
fl ans, fresh seafood, desserts to perfection. This programme is ideal for slow cooking meat after briefl y sear
the meat in a hot pan on a hob and where a very tender result is wanted. In the below chart you will fi nd some
examples. Use the glass tray in position 2 and the steam tray in position 3.
Food
Amount
Oven
Setting
Temperature
Setting
Cooking
Time
Procedure
Standing
Time
QUICHE
4 ramekins
Steam
Cook Low
90°C
35
minutes
Prepare recipe as listed on page
47 and 55. Place 4x10cm ramekins
on the Steam Tray and place in the
UPPER position. Place the Glass
Tray* provided in the LOWER
position.
5 - 10
minutes
MARINATED
SNAPPER
(WHOLE FISH)
1 piece
(500g)
Steam
Cook Low
90°C
35
minutes
Prepare whole fi sh as listed in the
recipe on page 52. Place the fi sh
directly on the Steam Tray and then
into the UPPER position. Place
the Glass Tray* provided into the
LOWER position.
5 - 10
minutes
BERRY
CUSTARD
4 ramekins
Steam
Cook Low
90°C
35
minutes
Prepare recipe as listed on page
57. Place 4x10cm ramekins on the
Steam Tray and place in the UPPER
position. Place the Glass Tray*
provided in the LOWER position.
10
minutes
* The placement of the Glass Tray in the LOWER position is essential for the collection of accumulated water
during the steaming process.
Steam Cook Low Chart
SCA AX1100J.indd Sec1:41
SCA AX1100J.indd Sec1:41
10.12.24 10:24:31 AM
10.12.24 10:24:31 AM