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TRUE FAN and VIGOROUS STEAM in sucession table
Food TRUE FAN VIGOROUS STEAM Maximum
water amount 650 ml
Temperature
°C
Meat time in
minutes
Meat and ac-
companiments
Time in mi-
nutes
Shelf position
Roast beef 1 kg, Brussels
sprouts, polenta
180 60-70 40-50 1 and 3
Roast beef 1 kg, Brussels
sprouts, polenta
180 60-70 30-40 1 and 3
Roast veal 1 kg, rice, vegeta-
bles
180 50-60 30-40 1 and 3
The times in the table are guidelines only. They depend on the size and amount of the food.
The core temperature in meat before switching VIGOROUS STEAM should be 60-63 °C.
INTERVAL PLUS
The INTERVAL PLUS method of preparation is particularly suitable for foods with a high
moisture content and for defrosting and re-heating foods.
INTERVAL PLUS table
Food INTERVAL PLUS (maximum water amount 250 ml)
Temperature °C Time in minutes Level
Custard / flan in individual dishes
1)
90 35-40 2
Baked eggs
1)
90 30-40 2
Terrine
1)
90 40-50 2
Thin fish fillet 85 15-25 2
Thick fish fillet/Small fish up to
350g
90 25-35 2
Whole fish up to 1000g 90 35-45 2
1) continue for a further half an hour with the door closed
INTERVAL STEAM
This type of preparation INTERVAL STEAM is particularly suitable for roasting large pieces
of meat, for defrosting and heating already cooked, portioned food as well as for baking
bread, rolls, gratins and casseroles.
INTERVAL STEAM table
Food INTERVAL STEAM Amount of water to add will depend on the
length of the cooking time.
Temperature °C Time in minutes Level
Reheating complete meal 6 plates,
dia. 24 cm
110 15-20 1, 3 and 5
Uses, tables and tips
5
5


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